Summer Salad Recipe – Pasta Salad with Broccoli, Carrots, and Sun Dried Tomatoes

Last night as I was picking broccoli, I was trying to figure out what I was going to do with it.  I had harvested enough Broccoli Di Cicco for at least 3 dishes and wanted to make something quick and simple because I didn’t want to spend the 4th of July in the kitchen.  I wanted to be outside, in the garden, soaking up the {rare} Seattle area sunshine instead.

So for the first dish I decided to whip up a pasta salad.  Not only is pasta salad tasty and filling, but it lasts a few days. Yay!

Here is my simple recipe.

Ingredients

1 {16 oz} box bow tie pasta, cooked, drained, cooled
12 English peas, shelled, and blanched
6 oz broccoli florets, blanched
3 small carrots, sliced into little sticks
1 small red onion, sliced thin
1/4 cup sun dried tomatoes, chopped
1/4 cup Parmesan cheese shavings
1/2 bottle Kens balsamic vinegar with Honey Salad Dressing
1/2 teaspoon Italian seasonings

Directions

Combine all cooked pasta, blanched peas and broccoli and all the remaining vegetables in a large bowl and toss with dressing.  Sprinkle with Parmesan cheese flakes and refrigerate for a few hours before serving.