Summer Vegetable Pasta Salad

Summer is officially coming to an end.  Labor Day weekend is upon us and that means those last cookouts before autumn rolls in.  I have to say I love Labor Day weekends not only because it’s a long weekend (and a much needed break from work) but because it means a number of other things.  Like college football season!! I know weird right?  Even though I didn’t go to a college with a football team there is nothing like college football to me.  I really look forward to the start of the season and this weekend it starts it all off.  Actually tonight started it off and it happen to be the night my husbands team was playing.  Go South Carolina!  It’s very likely that every weekend some sort of football will be watched, but I draw the line at NFL (sorry).  Now, another reason I love the Labor Day weekend is because it means cooler weather and some of my favorite holidays are quickly approaching.  It makes me smile just thinking about it all.

Another thing that makes me smile is this pasta salad because it’s a perfect side dish for those upcoming Labor Day weekend parties.  It can serve a big crowd and no one has to know that it’s super easy to make.  It’s really important to let the tomatoes and yellow bell peppers marinate for at least 15 minutes in the lemon and olive oil mixture.  It really gives this pasta salad great flavor.  I have also added chicken to this recipe.  I actually prefer it without the chicken but my husband likes it with so I usually split it up and add half with and half without.  Again, a really great side dish for your last summer cookout.

Oh and I have to share some other very exciting news that happen this week.  I was lucky enough to find a ticket to BlogHer Food in San Francisco for the 8th and 9th of October (thanks Carrie from Deliciously Organic).  I’m so excited I can’t hardly wait to meet all the other amazing community of food bloggers and learn, learn, learn.  It’s going to be so much fun!!  I’m also looking forward to sharing with you all my adventures.  So stay tune!

I hope everyone has a wonderful and super relaxing Labor Day weekend!   

Summer Vegetable Pasta Salad

Print Recipe

1/3 cup extra-virgin olive oil

1/3 cup fresh lemon juice

1 shallot, minced

1 garlic clove, minced

2 teaspoons fresh thyme, chopped

1 teaspoon sugar

1/4 teaspoon fresh ground pepper

1/2 teaspoon salt

1 pint cherry tomatoes, halved

1 yellow bell pepper, finely chopped

1 teaspoon lemon zest

1 pound pasta, such as penne or fusilli

12 ounces fresh mozzarella cheese, cut into 1/2-inch pieces

1 cup fresh baby spinach, chopped

1/2 cup fresh basil, chopped

Instructions:

In a large bowl, whisk together olive oil, lemon juice, shallt, garlic, thyme, and sugar.  Season with salt and pepper.  Add tomatoes, yellow pepper, and lemon zest and gently toss.  Let marinate at room temperature for15 to 20 minutes.

Meanwhile, bring a large pot of water to a boil and cook pasta according to package directions.  Drain and run cold water over pasta to stop the cooking.  Set pasta aside and let cool slightly.

Add the pasta to the the large bowl with marinated tomatoes and yellow bell peppers and gently toss.  Stir in mozzarella, spinach, and basil (and chicken if using) until well combine.  Serve immediately or refrigerate until ready to serve.