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Summer Veggies Pasta Salad
Made for hot summer days, Chef Tracey’s pasta salad contains practically a whole farmer’s market worth of fresh, healthy vegetables. She lightly sautés asparagus, broccoli, yellow squash, zucchini, red onion, corn kernels, and sweet green peas with Italian herbs until they’re perfectly tender-crisp, then tosses them with al dente penne pasta in a tangy honey-Dijon vinaigrette. Make it a light, refreshing meal or use it as a side dish. Enjoy it chilled or warm it up. There’s no wrong way to enjoy this flavorful, veggie-packed bounty.
Nutritional facts
Protein
21g
Carbs
63g
Calories
640
Fat
37g
Ingredients
Italian Herb SeasoningCanola OilCider VinegarYellow SquashKosher SaltPeasFeta CheeseZucchiniDijon MustardHoneyBlack PepperPenneAsparagusBroccoli Red OnionSun Dried TomatoesCanola and Olive Oil BlendDillCanned Corn
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About Tracey Bloom
Tracey Bloom, an Executive Chef currently residing in Atlanta, GA, hails from Shortsville, NY. With a degree from the Culinary Institute of America, she embarked on her culinary journey as the opening Pastry Chef at Sia’s Restaurant in Duluth, GA, and later joined the Buckhead Life Restaurant Group, honing her skills at 103 West under Chef Gary Donlick.
Known for her expertise in both sweet and savory culinary arts, Tracey has held various roles, including Sous Chef at establishments like Asher Restaurant, Oscar’s Restaurant, and Luma. Recognized as one of the "Top 25 Chefs in Atlanta" in 2008.
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