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Felicia Carter

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Pasta Salad with a Zesty Twist

July 29, 2013

Summer and cooking generally do not mix well for me. I am more of a fresh food eater when the hot weather rolls around. The least amount of time in front of the oven the better for me! Today I want to share with you all a fun summer recipe our family enjoys!

Getting away from the heat of the kitchen is great for us for many reasons. For one, I am not slaving away. I am sure that the kids are being loaded down with tons of fresh (generally raw) veggies as well. It also helps that we have a square foot garden in our front yard that provides much of our vegetables in the summer and early fall as well as a farm literally behind our house. We are blessed! So, instead of cooking, I spend more time chopping these months (fine with me)! I’m always on the lookout for new and fun salad recipes that are also kid-friendly and have stumbled across a few winners here and there. This one is a combo of recipes I’ve tried in the past with a zestier spin.

Simple Summer Pasta Salad Recipe

1 12 oz. box of bow tie shaped pasta
1 ½ cups chopped, fresh broccoli
1 cup chopped cherry tomatoes
½ cup shredded carrots
6 hardboiled eggs, sliced
2 tbsp. olive oil
½ cup KRAFT CATALINA Tangy Bacon Dressing

COOK pasta according to the directions on the package.

MIX all of the ingredients together well with the cooked pasta.

REFRIGERATE for about 3-4 hours before serving.

If you are looking for more fun and fresh recipes make sure to check out the KRAFT website. I really want to try some of the fresh looking bruschetta recipes!

For more recipes and ideas, visit my blog at

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