Summertime means sunshine, fresh veggies, and long nights. Generally speaking, I don't enjoy making warm meals or using my oven during these sticky, hot months—so cold, no-cook meals are a godsend. Last night, I used up some fresh produce and the remainder of two boxes of mismatched pasta. I bring you: fresh italian pasta salad.
First, cook pasta according to box directions. This is the only time you'll use heat, promise (and if you made a big batch of pasta earlier in the week or something, here's a brilliant use for those leftovers!). While that's cooking, wash all of your veggies. I used grape and heirloom tomatoes purchased for other recipes, and had some baby cucumbers that needed to be used up, so those all got washed and prepped. I also have a big basil plant, so a big portion of those leaves went into this, too.
I wanted to use those adorable little mozzarella balls, but it turns out buying the "big egg" of mozz is muuuuch more cost-effective. So I tore that up and mixed it in. Use whatever veggies and cheese (try goat!) you like, and stir it all in with the pasta and a generous amount of olive oil and sea salt. I wanted a bit more kick, so I tossed in a dash of balsamic—not much at all.
This makes a big batch, but know that you could easily make enough pasta for one or two bowls and eyeball the rest. It's an easy, no-brainer non-recipe that you can adapt however you want to suit your taste!
I served this with cantaloupe on the side for a delectable, fresh, light dinner. There was such varied texture and flavor that my tastebuds were singing the rest of the evening.
What's your favorite no-cook summer dinner? Let me know in the comments! And don't forget to follow along on Instagram (@morgandeboest)!