With Fourth of July just round corner, I’m pretty sure you must be getting ready to fire up the barbecue. Have you planned the accompaniments to go along with the grilled delicacies? For your Fourth of July recipe selection, this veggie pasta salad is a must have. It is refreshing in taste and loaded with veggies and nuts making it a healthy option. The great thing is that it can be made in advance and refrigerated.
Fourth of July Recipe: Quick Veggie Pasta Salad
Image via: Clean and Scentsible
1 450g box of your choice of pasta
1 cup mayonnaise
¼ cup red wine vinegar
¼ cup sugar
¼ cup red onion, chopped
3 cups broccoli, chopped
1 cup snow peas
¾ cup red pepper, chopped
½ cup boiled corn
½ cup roasted, unsalted sunflower seeds
½ cup pine nuts
Image via: Sugar and Grace
- Boil the pasta till al dente or follow the instructions on the box. Drain and rinse with cold water until cooled. The pasta can be stored in a covered box in the refrigerator. Take it out when you are ready to prepare your salad
- In a small mixing bowl, whisk together mayonnaise, red wine vinegar, sugar and set aside
- Add vegetables, sunflower seeds, and pine nuts to the pasta and toss to combine. Add the dressing and toss to coat. Cover pasta and chill for at least one hour.
Image via: Bare feet in the kitchen
This vegetarian fourth of July recipe can be quickly converted into a non-veggie one. For those who love their meats, you can change this veggie pasta salad into a non-veg one by simply adding ½ cup of crumbled bacon or ½ cup of boiled chicken to the salad. Toss to combine with the dressing. Add your own touch to the recipe by adding or subtracting the veggies that you like or dislike.
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