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Eat The Rainbow: Summer Pasta Salad

Sitting here watching The Today Show and I’m hearing that coronavirus cases are spiking yet again… Texas (where I live) being one of the included states. They are predicting another 100,000 deaths by the end of the Summer… not good!

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There are a lot of things we as humans can do to prevent getting sick and to keep our immune systems strong, but sometimes, we do succumb to viruses and illnesses. Since there hasn’t been a vaccine released for coronavirus, we still need to be serious about social distancing and wearing our face masks. It seems some people- myself included- started to let their guards down as states were opening back up.

It saddens me to know that there will be more deaths and although I have a feeling that the protests across the country certainly aren’t helping fight the spread, I know that the protests are very important in creating change and equality for BIPOC.

Food has the power to make you feel better or worse. The saying “You Are What You Eat” can’t be more true. Mitch and I just got back from Cincinnati, OH where we were visiting Mitch’s aunt who has been battling colon and liver cancer for the last couple of years. It was so sad to see her in a fragile state- barely being able to sit up, eat, or even having any desire to conversate. No one is sure what will happen next but my thoughts and prayers are with her and the entire family every day. While we were there, I was glancing through one of the books on the coffee table called “Eat to Beat Disease.” I learned that cancer feeds off of glucose (sugar). Just that little bit of information spoke volumes for me as I know people who drink sodas every day and eat sweets just about every day. It’s so important to cut out bad sugars from our diets… here and there is fine but every day just can’t be good for our bodies.

Eating more vegetables will do our bodies wonders! My Summer pasta salad is so delicious and healthy because it’s packed with a variety of vegetables to help our bodies feel strong, energized and keep fighting against any free radicals. I’ve listed some (but not all!) of the amazing benefits of the ingredients in this salad:

  • Tomatoes: protect against cancer, maintains healthy blood pressure, promotes healthy skin and aids in weight loss
  • Asparagus: packs tons of vitamins, contains iron, detoxes the body, promotes hearth health
  • Bell Peppers: lowers cholesterol, boosts the immune system, contains vitamins & minerals, improve eye health and reduces the risk of chronic illnesses
  • Arugula: contains vitamins & minerals, protects against cell damage, protects against certain cancers including breast, prostate, lung and colon.
  • Corn: improves digestion, promotes more energy, improves heart health
  • Snap Peas: boosts immune system, contains fiber, benefits bone health promotes heart health

Summer Pasta Salad

Are you ready to eat the rainbow? Heads up: it's very delicious!
Prep Time 15 mins
Cook Time 15 mins
Course Side Dish
Cuisine American
Servings 6 people

Ingredients
  

  • 16 oz Small Elbow Noodles
  • 2 ears Corn on the Cob grilled or sautéed and then cooled
  • 8 oz Cherry Tomatoes halved
  • 6 oz Snap Peas halved
  • 1 small Yellow Bell Pepper small dice
  • 10 stalks Asparagus blanched & cut into 1" pieces
  • 2 cups Arugula
  • 4 oz Crumbled Feta Cheese
  • Fresh Basil chopped
  • Dressing of Choice *(or see herb vinaigrette below in notes)*

Instructions
 

  • Boil the pasta according to package directions. Drain and set aside.
  • In the same pot, bring water to a boil. Once boiling, add the asparagus and cook for 3-4 minutes.
  • Using tongs, carefully transfer the asparagus to a bowl filled with ice water. *This is the blanching process.* Cut the asparagus into 1" pieces.
  • Grill the corn and cool before slicing off the cob. *If you aren't using a grill, cut the corn off the cob and sauté in a large pan with 1 Tbsp oil over medium heat. Watch out for flying corn kernels!*
  • In a large bowl, combine the cooked pasta, blanched asparagus, tomatoes, snap peas, bell pepper, arugula and crumbled feta cheese.
  • Season with salt & pepper to taste. Garnish with fresh basil. Enjoy!

Notes

I tossed the pasta salad with one of my favorite salad dressings, Brianna’s Real French Vinaigrette because I was missing some ingredients to make my own dressing at home. If you are up for making your own dressing, I really love this herb vinaigrette by Martha Stewart

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