Jan’s Summer Salad

Jan’s Summer Salad – My mother-in-law, who is a phenomenal cook, sent this to me in an email awhile ago. This weekend is the perfect time to have this because I will be having some friends in town from Tampa.

Yay! It’s a great pasta salad for summer because it’s full of vegetables and it’s very versatile.

Jan’s Summer Salad

Jan's summer salad

Serves a lot

  • 1 16 oz. pkg. Bowtie Pasta (I used campanelle.)
  • 1 14 oz. can Whole Kernel Corn drained (I had to ears of corn on the cob, so I roasted those.)
  • 1 15 oz. can Chick Peas drained
  • 4 oz. jar Chopped Sun Dried Tomatoes in Oil (Omitted because I didn’t have.)
  • 1 cup Chopped Broccoli (Omitted – no broccoli, either.)
  • 1 tablespoon minced Garlic (I roasted two whole cloves and then pressed them in my garlic press.)
  • 1 medium chopped Yellow Onion (I also used red onion.)
  • 1 medium chopped Green Pepper (I used red pepper.)
  • 1/4 cup chopped fresh Basil (Grr, the basil was in bad shape. No basil.)
  • 1/4 cup chopped fresh Parsley
  • Salt, Pepper & Cheyenne to taste
  • 1/2 cup Parmesan Cheese
  • 1/4 cup Balsamic Vinegar
  • 1/2 cup olive oil
  • green onions, chopped
  • 1 pint cherry tomatoes

1. Boil Pasta and drain.

2. Broil onion, corn, tomatoes, green peppers, chickpeas & garlic under broiler.

3. In a large bowl combine chick peas with pasta.

4. Add roasted vegetables. Cut tomatoes in half first.

5. Add Parmesan cheese. In a cup combine vinegar, oil, parsley, basil, salt, pepper & cayenne.

6. Pour over ingredients in bowl.

7. Serve with favorite crackers or Triscuits. (I just ate as is. No crackers for me.)

8. Can be served warm or cold.

Jan’s Summer Salad

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