Summer Pasta Salad

Ingredients

16 oz. (2 boxes) Chickapea Organic Spirals

1 medium-large organic yellow squash, diced

1 medium-large organic zucchini, diced

1 small organic red onion, diced

1-2 Tbsp. Riojana olive oil

2 tsp Frontier Co-op Italian seasoning

2 stalks organic celery, diced

¼ C – ½ C Jeff’s Garden sliced pepperoncini

12-15 organic basil leaves, chiffonade

Handful of organic celery leaves, minced

1 pint organic cherry or grape tomatoes, cut in half

1 C Woodstock frozen peas, thawed

4-6 oz. Odyssey Feta Chunk Mediterranean Herb

Drew’s Organic Classic Italian dressing, as needed

Preparation

Step 1

Preheat oven to 400. On a silicone mat or parchment paper, add your zucchini, squash, and red onion. Drizzle with olive oil, Italian seasoning, salt, and pepper to taste. Toss to combine.

Step 2

Roast in the oven for 15-20 minutes, checking at the 10 minute mark. Remove from oven and allow to cool completely. You want it to be tender but not mushy.

Step 3

Cook your pasta according to package instructions. Drain and toss with olive oil and set aside.

Step 4

In a large bowl, add your cooled pasta, zucchini, squash, red onions, celery, pepperoncini, basil, celery leaves, tomatoes, peas, cheese, and dressing.