Pasta salad is a versatile dish and a great way to use up a plethora of vegetables in your refrigerator. We are providing a basic outline so you can make your own creation from the harvest in your garden or refrigerator. Try zucchini, yellow squash, bell peppers, carrots, radishes, celery, etc. If you’re making it for a large group and do not expect leftovers, go ahead and add some avocado or chopped cucumber (neither of which hold up well for long).
We’ve made this dish with both regular and gluten-free pasta, and it turns out great either way. Just make sure you cook it al dente (tender on the outside and just a little firm on the inside). If it’s too soft, it will break apart when you stir in the other ingredients. Our favorite shapes include penne, bow ties, spirals, and elbows.
For cheese, we’ve used Feta or goat cheese crumbles or cubed cheese like Cheddar, Swiss, Gouda, etc.