What I’m Eating This Week: Summer Greens Pasta Salad.
Welcome back, I’m so happy you’re here!
I have another fun meal prep dinner for you this week. This summer greens pasta salad is quick, easy, light, refreshing, seasonal, and delicious! I made it during a hectic week of moving out of my NYC apartment, and it was the perfect meal to come home to each night.
For my meat-eating friends, it also pairs beautifully with grilled shrimp or chicken. And what I love most about this recipe is how customizable it is—you can play with the herbs to match your taste. Mint, parsley, and basil are all delicious additions to this base.
Ingredients
Salad:
12 oz kale, chopped and massaged
1 cup dry ditalini pasta, cooked per box
2 cups peas
1 bundle chives, chopped
2 large zucchini, cut into half moons
Olive oil
Salt
Pepper
Orange Vinaigrette:
¼ cup olive oil
Juice of 1 orange
1 tsp Dijon mustard
2 tbsp white wine vinegar
1 tbsp honey
Salt and pepper, to taste
Method
Cook pasta according to package directions. Drain and set aside to cool.
Wash and chop kale. Massage it with a drizzle of olive oil, salt, and pepper until softened.
Cook peas, then set aside to cool.
Grill or pan-cook zucchini with your favorite seasoning. (I used dill, rosemary, garlic, and parsley, but you can get creative here!)
Once everything has cooled, combine kale, pasta, peas, zucchini, and chives in a large bowl.
Whisk together vinaigrette ingredients.
Pour dressing over the salad and toss well. The longer it sits in the fridge, the more it soaks up all those wonderful flavors.
Why I Love It
This dish is like summer in a bowl. It’s hearty enough to be a meal on its own but still light and refreshing. It’s also one of those recipes that actually gets better the next day, making it perfect for busy weeks. I love opening the fridge and knowing I’ve got something fresh and flavorful waiting for me.
