Pasta Primavera

Any recipe by Giada is delicoso and this one is healthful and super easy to make to boot. It makes a great summer meal. We served it with a cesar salad.

Recipe courtesy Giada De Laurentiis

Ingredients:

• 3 carrots, peeled and cut into thin strips
• 2 medium zucchini or 1 large zucchini, cut into thin strips
• 2 yellow squash, cut into thin strips
• 1 onion, thinly sliced
• 1 yellow bell pepper, cut into thin strips
• 1 red bell pepper, cut into thin strips
• 1/4 cup olive oil
• Kosher salt and freshly ground black pepper
• 1 tablespoon dried Italian herbs or herbes de Provence
• 1 pound farfalle (bowtie pasta)
• 15 cherry tomatoes, halved
• 1/2 cup grated Parmesan

Directions

Preheat the oven to 450 degrees F. On a large heavy baking sheet, toss all of the vegetables with the oil, salt, pepper, and dried herbs to coat.

Transfer half of the vegetable mixture to another heavy large baking sheet and arrange evenly over the baking sheets. Bake until the carrots are tender and the vegetables begin to brown, stirring after the first 10 minutes, about 20 minutes total.

Meanwhile, cook the pasta in a large pot of boiling salted water until al dente, tender but still firm to the bite, about 8 minutes. Drain, reserving 1 cup of the cooking liquid.

Toss the pasta with the vegetable mixtures in a large bowl to combine. Toss with the cherry tomatoes and enough reserved cooking liquid to moisten. Season the pasta with salt and pepper, to taste. Sprinkle with the Parmesan and serve immediately.

Chicken Fiesta Pasta Salad

Adapted from "My Sister's Kitchen"

I found this recipe @ "My Sister's Kitchen" blog seeing the picture just had to try. It definitely did not dissappoint. I made it for Sunday dinner and served with some nice bread. I think next time I will serve it with tostitos or corn chips. This is a great one for picnics or pot lucks this summer. I love how colorful it is because it is full of all kinds of yummy veggies. You gotta try it!

• 2 cups chicken breast cooked and cubed or sliced (season with a little salt and pepper and garlic powder) I used high quality canned chicken and seasoned as directed (it was delicious and made this recipe even easier.
• 1 lb. package bowtie pasta cooked according to package directions * Tortellini is also a delicious substitute*1 can corn, drained
• 1 can black beans, rinsed & drained
• 1 green pepper, diced
• 1 handful of cilantro, chopped
• 1 package grape tomatoes, halved or red pepper diced
• 2 cans sliced olives, drained
• 1 cucumber, peeled and diced
• 1/2 package Hidden Valley Fiesta Ranch Dip mixed with one 16 oz container of sour cream. (The original recipe asked for 1 pkg. but I thought it made the dressing a bit overwhelming so I recommend that you start with 1/2 pkg. You can always add more if needed.)
• 1 lemon zested and juiced.
• 1 jalapeno seeded.

Cook pasta according to package directions. Drain and cool. Add all ingredients in a bowl. Toss and mix in dressing.