This recipe was made in collaboration with SPUD.
I could not be more stoked to share this recipe for which just so happens to be ‘The Best Summer Fresh Pasta Salad’ ever! This dish is so great for summer time as it’s bursting with flavour, loaded with fresh local ingredients, and will leave you feeling nourished but not stuffed!
On another note – if you’re looking for a way to ensure you ACTUALLY enjoy all the fresh summer produce available to us at this time of year – you’ve got to check out SPUD’S Summer Produce Boxes! Each box is loaded with fresh seasonal ingredients that are delivered straight to your door, weekly. It’s that easy! It truly makes eating seasonally so convenient – and affordable!
I don’t know about you, but I love having fresh seasonal ingredients in the house, and then thinking of fun ways to use them! It makes me so much more creative in the kitchen and really helps to diversify my diet.
Nearly all the ingredients in this pasta salad were ordered from SPUD! They have such a great selection of affordable organic products – and the summer produce boxes help to ensure you’re truly enjoying all the bounty this time of year has to offer us!
Best thing about the box? You can save 20% when you subscribe for the season (10+ weeks)!
Oh and one other amazing thing – if you use the coupon code ‘MEG15’ you will receive $15 off a $50 order (for both new and returning customers) until July 31, 2021!
Okay so now it’s onto the recipe for The BEST Summer Fresh Pasta Salad!
– 1 package organic brown rice pasta spirals such as these
– 14 oz can chickpeas such as these
– 3 medium tomatoes, chopped into small bite size pieces
– Approx. 10-12 mushrooms, sliced thinnly
– 1/2 cucumber, chopped into quarters
– 3 cups arugula, lightly ripped if needed
– 1 radish, chopped into small pieces
– 1/4 cup cold pressed olive oil (plus more for cooking)
– 1 Tbsp. high quality balsamic vinegar
– 1 clove garlic (finely grated or crushed)
– 1/4 tsp sea salt (plus more for serving)
– 1/4 tsp cumin powder
– 1/8 tsp paprika
– 1 Tbsp. dried or fresh rosemary
– 1/4 cup pumpkin seeds
– 1 Tbsp nutritional yeast
– Pre-heat the oven to 350°F
– While the oven is pre heating, chop your tomatoes and place them on a small baking tray. Generously drizzle with olive oil and sprinkle with rosemary
– Drain and rinse your chickpeas. Then place on a separate cookie tray. Generously drizzle with olive oil, 1/4 tsp sea salt and cumin, along with 1/8 tsp paprika
– When preheated, place the 2 trays in the oven. Allow to bake for 25-30 minutes, mixing halfway through. The chickpeas should be slightly crisped, and the tomatoes cooked well (they will be juicy!). NOTE: you might need even longer than 30 minutes – it depends on the heat of your oven (mine tends to be on the hotter side)
– In the meantime, while the tomatoes and chickpeas are baking, prepare all the rest of the salad ingredients
– Start by making the dressing so you can allow it to sit: add the 1/4 cup olive oil, 1 Tbsp. balsamic vinegar, and grated garlic to a small jar. Sprinkle with a pinch of salt and pepper.
– Cook noodles according to package directions. After they’re cooked, rinse with cold water. Allow them to cool before assembling the salad
– Slice your mushrooms, and cook on stovetop on a pan (preferably cast iron) on medium heat with a drizzle of oil. Cook until they’re to your liking. You might want to add a tiny splash of water to the pan while they’re cooking if you find it’s dry
– Chop the radish and cucumber, and rip arugula if needed
– Once the chickpeas and tomatoes are finished baking, and the noodles have cooled – it’s time to assemble the salad!
– Place all ingredients into a large bowl, pouring the dressing throughout, mixing well so it’s evenly dispersed. The juice of the tomatoes will contribute to the flavour, so be sure to add that in as well!
– Add the pumpkin seeds, and sprinkle of nutritional yeast
– I topped my bowl with fresh daisy’s – Nasturiums also work well 🙂 Flowers aren’t necessary for this bowl to be amazing but I find them a pretty touch!
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