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70
5 from 10 votes

Summer Pasta Salad

Vegan
Prep time
20 mins
Cook time
15 mins
Total time
35 mins

Ingredients

  • Mann's Fresh Vegetables Monterey risotto nourish bowl with butternut squash, kale, kohlrabi, & brown rice
  • 8 oz GF pasta
  • 7 oz sun-dried tomatoes
  • 4-8 oz Italian dressing
  • salt & pepper to taste
  • pinch of red pepper flakes

Preparation

  1. In a large pot, boil water. You can also add salt.
  2. Once the water boils, stir in the pasta. Reduce heat to medium-high.
  3. Cook pasta for about 9-10 minutes, stirring occasionally.
  4. Drain pasta.
  5. In a large salad bowl, combine the pasta, Monterey risotto nourish bowl, and sun-dried tomatoes.
  6. Pour Italian dressing over salad. Add salt & pepper & red pepper flakes.
  7. Toss and refrigerate for 8 hours or overnight.
  8. Once you're ready to serve it, toss it and top with red pepper flakes.
Gluten-free Summer Pasta Salad
Summer Pasta Salad with Mann's Fresh Vegetables
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