Colorful Pasta Salad

15 July 2012

One of the best parts about Summer is having things around to cool you down when you're in dire need to get away from the heat, we have Popsicles, Ice Cream and of course, Pasta Salad. Crisp, Cool and Healthy Pasta Salad, and you can take this baby right on into fall. Now I know there are other things but this has become extremely popular here at the Zietz household over the last few weeks (or more) and literally goes within a matter of a day no matter how much I make. And after playing around with ingredients by trial and error (less error - hard to go wrong) I finally came up with one I favored. 
Summer Pasta Salad
2 Cups Uncooked Pasta - I used Rotini
1 Cup (Bite Sized) Broccoli Florets
1 Can Of Black Olives
1 Cup Chopped Carrots 
3 Tbsp. Vinegar
3 Tbsp. Olive Oil
2 Tbsp. Lemon Juice
1 Tbsp. Garlic Powder
1 Tsp. Salt - Or to taste
1 Tsp. Pepper
1-2 Tbsp Italian Seasoning (or Oregano & Basil)
Shaved Parmesan - Optional

1.  Cut veggies and set aside while pasta is cooking. 
2. Drain Pasta, add to bowl and top with seasonings, olive oil and vinegar. 
3. Add veggies and toss until evenly coated. Drizzle with lemon juice and toss again. 
4. Refrigerate until chilled and serve. Sprinkle with Parmesan Cheese.