Fourth of July is on it’s way. Fireworks, sparklers, BBQ’s, and swimming pools. Sunscreen melting into my skin and flip flops slapping beneath my feet. Beach balls and watermelon slices. Towels hanging up to dry for the few spare minutes no one needs to use them. In between sprinklers and frisbee, mom making pasta salad and Dad grilling hot dogs, summer has arrived. While I can’t give you the full feeling of summer, I can give you the recipe for this penne pasta salad recipe.
Penne pasta salad jives with anything you’ll be marinating or grilling and can be made a full day ahead to save you time. Using ingredients that can be found locally or even in your summer garden make this dish full of flavor!
Penne Pasta Salad makes 4-6 servings
1 zucchini, cut and quartered
1⁄2 lb cherry tomatoes halved
1 cup Skylake Ranch Pomegranate Marinade
16 oz. penne pasta (I used brown rice penne)
1⁄4 cup chopped Italian parsley
1-2 T olive oil
1 tsp sea salt
Heat the oven to 400°. Spread the zucchini on a cooking tray and drizzle olive oil and salt on top.
Roast for 15 minutes.
While the zucchini is roasting, cook the penne noodles and make sure your tomatoes and parsley are prepped.
In a large bowl, toss all ingredients together. Chill for 30 minutes or up to a day before serving.
Optional: Green olives and cut bacon really amp up the flavor in this side!