Lemon Garlic Summer Salad
3/4 of a whole box Ditallini, (boil per box directions)
1 1/2 cucumbers, chopped small
1 tomato, chopped
1/2 sweet onion, chopped fine
2 cups fresh spinach, washed and chopped into confetti
1 red pepper
juice of 1/2 a lemon, plus 1 teaspoon lemon zest
2 garlic cloves, minced in a garlic press
3 teaspoons salt
2 teaspoons pepper
2/3 cup italian salad dressing
1 tablespoon olive oil ( to toss pasta in)
Boil pasta per directions on the back of the box, drain and run under cold water to stop cooking, toss in a little bit of olive oil so it doesn’t stick and set aside.
Chop all vegetables and add to pasta. Next, start the dressings, mince garlic cloves in a garlic press so they are very fine and juices come out and toss in pasta, next squeeze lemon and zest the lemon rind and add into the mix, add in italian dressing and mix everything together well.Season with the salt and pepper and toss once more. This salad is best served cold so you can refrigerate an hour before serving or overnight.
This is a wonderful, vibrant summer side! So fresh, so colorful- bring it to share. Serves 12