Can I tell you how much I'm loving garden herbs at the moment? I've tried to grow herbs here + there in the past but never more than one or two plants at a time. This year I have a fun assortment--my favorite being the lemon thyme--and they're all doing really well! Each plant cost $2.99 which is equal to ONE of those little plastic packs filled with herbs that you can use for about 1 single recipe. I find those to be one of the biggest rip offs. You're telling me 7 basil leaves cost as much as a gigantic head of kale!?

Rant over. Point being --> grow herbs because they are delicious + cheap + kind of fancy

Now we can continue to the easiest summer dinner you will ever see. But let's not get all technical about the term, "easiest." Microwaving macaroni is definitely easier. As is making a grilled cheese + avocado toast. But this is a real-deal meal, filled with fresh vegetables. Excuse the triple rhyme. It happened and I left it.

To start off we have homemade dressing. No blender necessary and it's filled with just a few simple ingredients. A fresh + summery Italian dressing, if you will.

Then, you boil a pot of noodles and drain the hot water over the vegetables to cook them in a speedy 3 minutes. See, super simple, and we're reusing water! Win!

Next, toss with the dressing + serve.

Done!

What's that?

Yeah, we're already done.

Welcome to your new favorite summer meal.

Print this!

Summer Veggie Pasta Salad

gluten-free, vegan // yields 4-6 servings

for the dressing:

6 tablespoons apple cider vinegar
6-8 tablespoons extra virgin olive oil
3 tablespoons finely chopped fresh herbs, I used lemon thyme, basil, parsley, and oregano
2 cloves garlic, smashed + finely minced
1 1/2 teaspoons agave nectar, or honey
3/4 teaspoon salt + pepper
1/4 + 1/8 teaspoon onion powder granules

Place ingredients in a jar, seal, and vigorously shake until fully combined.
Place in the fridge until ready to use. Taste and add more olive oil for a less acidic flavor. Let the dressing sit for at least 1 hour [or overnight] in the fridge to help the flavors fully develop!

for the pasta salad:

1, 10oz package pasta of choice, gluten-free/vegan if needed
3 cups sliced + halved green squash
1 cup fresh or frozen peas
1 cup green beans, ends trimmed + chopped in half
1 cup chickpeas, rinsed + drained
1 cup halved grape/cherry tomatoes
salt + pepper to taste

Cook pasta according to package directions. *Do not discard cooking water.
While cooking, place the squash, peas, and green beans in a large pot or heat-safe bowl.
When the pasta is finished cooking place a colander over the pot of vegetables and drain the water into the pot until the vegetables are covered. Let vegetables sit in the water for about 3 minutes. Veggies should still have a nice crunch.
Finish draining the pasta in the colander over the sink, then run ice cold water over the noodles to stop the cooking. ~30 seconds
Remove pasta from the colander.
Drain the vegetables through the colander and run under ice cold water for 30 seconds - 1 minute.
Combine in a large bowl or pot with the noodles, chickpeas, tomatoes, and a few generous pinches of salt + pepper.
Pour about 2/3 of the dressing over the pasta and gently toss until well coated.
Taste and add more salt/pepper if desired.
Cover + refrigerate until fully chilled and ready to serve. Pour on a little extra dressing just before serving and toss to combine or serve dressing on the side.

*Feel free to top with parmesan or goat cheese if desired.

*If you skip out on the fresh herbs your tastebuds will be sad.

Leftovers are as simple as taking a spoon to the bowl and then straight to your face. Enjoy!

Ashley

Roasted Kabocha Squash Spinach Salad with an Orange Honey Pistachio Vinaigrette

gluten-free, grain-free // serves 4-6

1 kabocha squash

1.5 tablespoons coconut oil, melted

salt + pepper

washed + dried spinach

2 pears

pistachios

feta or goat cheese

Orange Honey Pistachio Vinaigrette

1/4 cup extra virgin olive oil

1/4 cup fresh squeezed orange juice

3 tablespoons unsalted pistachios

3 tablespoons apple cider vinegar

1.5 tablespoons honey

1.5 teaspoons orange zest

1 teaspoon minced garlic

1/4 teaspoon salt

1/8 teaspoon black pepper

Preheat your oven to 400 degrees and line a large pan with parchment paper.

Quarter the kabocha squash then cut 1/4-1/2” slices.

Place on the pan and pour the melted coconut oil overtop along with a generous amount of salt and pepper. Rub the slices to coat and place in a single layer.

Roast for about 35 minutes flipping over once halfway through.

Let cool and carefully cut the skins off of each slice.

While roasting, combine all dressing ingredients in your blender.

Blend, starting at a medium speed and working to high until smooth.

Taste and add more salt, pepper, or honey if desired and blend again until smooth.

The dressing will thicken as it sits or once refrigerated. Store in a sealed jar in the fridge for up to 5 days.

Assemble salad with spinach, thinly sliced pears, cooled squash, pistachios, dressing, and cheese if desired.

notes: For a vegan version sub maple syrup instead of honey and leave off the cheese.