Summer Garden Veggie Pasta Salad
As summer winds down take full advantage of the last of the summer vegetables and herbs! This pasta can be served hot or cold. It’s a yummy and easy side to bring to a Labor Day BBQ. If you’re a gardener, this recipe is a perfect opportunity to put all that fresh produce to good use! If you aren’t a gardener, head out to your local farmers market and grab the last of the summer haul! Fresh vegetables and herbs taste amazing in the summer months. Enjoy it while you can!
Ingredients:
- Corn
- Cherry Tomatoes
- Eggplant
- Basil
- Whole Wheat Pasta
- Olive Oil
- Juice from 1 lemon
- Garlic Salt
- Balsamic vinegar
Directions
- Slice eggplant into long strips and drizzle with olive oil and garlic salt.
- Grill eggplant and corn on the BBQ until lightly charred.
- When corn is cool enough to touch, cut corn off the cob.
- Cook pasta according to directions on the box. I like to mix half a box of two different shaped pasta. It keeps things interesting.
- Cut cherry tomatoes in half. Sauté tomatoes for three minutes in pan with olive oil, garlic salt, and basil.
- Add cooked and drained pasta, eggplant, corn, olive oil, tomatoes, and lemon juice together. Top with fresh basil, balsamic, and parmesan cheese.
- Enjoy!
Notes:
If you want to make this a full meal, add some grilled shrimp, chicken, or steak
