Summer Pasta Salad {recipe}

This coming weekend is the kick off of festival season here in Sandpoint, starting with Lost in the 50's (yup, people totally get into it...poodle skirts, old cars and a sock hop!). In come the tourists and out come the BBQ's! I like to have some easy recipes on hand that I can make ahead and that can withstand the heat (no mayo!) I thought I would share one of our favorites. I have been making a version of this for years and the best part is its completely open to interpretation- aka - you can put whatever you want in it once you learn the method! Yay!



INGREDIENTS:
serves 8-12
1 English Cucumber
2 Roma Tomatoes
1 Red or Yellow Bell Pepper
1 can beans
1 box (approx 2 cups) Acini de Pepe or Orzo
1 bottle Italian Dressing
Salt & Pepper

Chop all the veggies and add to a large bowl. Add a pinch of salt and pepper.

Rinse and drain beans, add to bowl along with one bottle of Italian dressing.

Boil pasta(follow package directions). Drain DO NOT RINSE and add to veggies while its still hot.

Toss all together until dressing is absorbed. Refrigerate until cooled ( at least 2 hours) or overnight. Salt and Pepper to taste before serving. The longer this hangs out the better!

So easy! You can substitute any dressing and add any choice of veggies. Sometimes I make this Greek style with artichokes, olives, cucumbers, tomato and chickpeas! The key is adding the pasta while its still hot so it soaks up all the dressing. You can make it a meal by adding grilled chicken! Yummy!! 

Hope you like this easy recipe! What combinations can you come up with?? I would love to know!