~Perfect For A Picnic or Potluck~

Since childhood, I have associated warm weather with outdoor parties and picnics.

Once the weather gets gorgeous, I grab my bowls and bolt outside!
I don’t know whether it’s the birds singing or the sunshine, but I’ve always thought that food tastes the best alfresco!

While I don’t find myself commonly craving something sizzling & simmering while I’m soaking up the sun, I am always in the mood for something fresh & flavorful!

That’s why this Vegan, Gluten Free, Whole Food, Summer Salad is perfect for feeding your family on a sizzling summer Sunday or for bringing a bowl to a birthday party, bonfire, or barbecue!

What’s more picnic–perfect, family friendly & people pleasing than a Pasta Salad?

This Summer Salad is reminiscent of those pre-packaged grocery store go-tos that you’re used to, but it is a Whole Food, Fresh Herb, Flavorful, version that is plant-tastic & will please both your plant powered & omnivore friends alike.

In place of Pasta, I’ve made this Salad using two cups of Quinoa (cooked in four Cups of Filtered Water) & I found the Salad to be equally awesome & definitely just as delicious. (I can also imagine this salad still being sensational with Wild / Brown Rice!) (Yay for glorious Gluten Free Grains!!) 

So Here’s What You Need To Create Your Own “Sensational Summer Salad”

(The article contains affiliate links.)

Ingredients

Gluten Free Grain of Choice
(My favorites are to use 1 box of Chickpea Pasta or 2 Cups of Quinoa) 

Filtered Water – For Cooking your Carb

1/4 Cup Extra Virgin Olive Oil

1/2 Cup Lemon Juice (About 3 Lemons) 

1 Medium Bunch (1 Cup) Fresh Flat Leaf Parsley – finely chopped

1 Medium Bunch (1 Cup) Fresh Dill – finely chopped

1/2 of a Red Onion – diced

2 Cups Celery – diced

1 Cup Carrots – diced

1 Medium Cucumber – diced

1 Medium Red Pepper – diced

2 Teaspoons Sea Salt

(Plus Extra) – divided

Black Pepper – to taste

**One of my secrets is to add-in chopped pickles & some pickle juice! I know there is already some fresh dill in this salad, but I just love to add pickeley-pizzaz!

(I am, after all, a self-proclaimed pickle addict!)

***Sometimes, I also like to add-in a Cup of cooked Chickpeas (because my son loves them) & to punch-up the Plant Protein Power!

Here’s what you do

Step One: Prepare the Pasta (or Quinoa, or Rice) as prescribed on the package (making sure to add Sea Salt to the water). 

Adding Sea Salt to the water will add a great flavor to your grain.

Step Two: While the Pasta is cooking, chop the Fresh Herbs (Dill & Parsley).

Step Three: Combine the Olive Oil, Fresh Parsley, Fresh Dill, Lemon Juice, 1 Teaspoon of Sea Salt & the Black Pepper in a small bowl, & whisk them together.

Step Four: After the Pasta is prepared, rinse it with cool water, drain well & add it to a large mixing bowl.

Step Five: Chop the Veggies (or pulse them in your Ninja Food Chopper) & add them to the large mixing bowl with your Pasta.

Step Six: Sprinkle the Pasta & Veggie mixture with the reserved Teaspoon of Sea Salt. Then, stir everything together, making sure all the Pasta & Veggies are evenly coated. Allow the Salt to rest on the mixture for around 60 seconds, in order to bring-out the flavor of each of the individual ingredients.

Step Seven: Drizzle the Olive Oil dressing over the mixture & gently stir everything together until it is all evenly coated in Dressing & Spices.

Step Eight: Allow the Salad to marinade in the dressing for at least an hour before serving.

Step Nine: Eat & Enjoy!

*Mama’s Magical Tips & Tricks

-While this Pasta Salad will be people pleasing immediately after it’s assembled, I like to allow all the Herbs, Oils and Spices to marinade together before I enjoy my Summer Salad. I let it sit for a bit & ruminate in the refrigerator for about an hour before serving.

-This Salad is also a wonderful way to serve up your favorite raw Veggies! (Something I, myself am always trying to do more of, & I know this is something that you mamas will appreciate. 😉 )

-This Pasta Salad is not only great at people pleasing at a party or potluck, but it is also great as a grab-and-go, packable, portable lunch! I’ve made this Salad, substituting the Pasta with Quinoa and packed it as a lunch with cut Veggies and Fruit on the side, and it worked wonderfully! It’s fresh, flavorful, & filling! (Which is anything but boring!)

-When you go to serve it after its been in the fridge for a bit, make sure to stir it well, but it may still need to be revived with a splash of Olive Oil and a sprinkle of Sea Salt to liven it up. (Refrigerators dehydrate.)

Something that makes serving this Salad even simpler for me is to slice my fresh Veggies using my Ninja Food Chopper.

It dices all of my fresh Veggies in seconds and it’s super easy to assemble, operate & clean. Having one has been such an asset and a time-saver in my life!

(Thanks Crunchy Veggie Papa for the Chef Tip!)

Click Here or on the photo to check it out on Amazon.

– I made this Summer Salad extremely “family friendly” according to the members of my own tribe, but feel free to add or subtract Veggies as to what suits your family’s particular palates.

(I know for a fact that onions wouldn’t have been welcomed on my childhood plate. 😉 And I bet roasting the Red Pepper or adding some Olives would be a tasty treat to some…)

– One of the best parts of this Summer Salad is that it’s extremely customizable & works well with quite a few combinations of Veggies!

So I’d love to see how you serve up this Salad! If you could tag #crunchyveggiemama when you share it on social media, that would be wonderful! 🙂

And if you, or you think someone you know, would find this Summer Salad savory & satisfying, don’t hesitate to share!

Sharing is caring, and caring is love. <3 

Until Next Time,

Peas, Love & Pasta Salad

~Stephanie