Yield: 4-6 servings | Time: 20 minutes

Food Saving Hacks: Use leftover store-bought dressing from your pantry instead of making a new one. It’s quick, tasty and helps reduce food waste.

Ingredients:

  • 8 oz pasta
  • 1 cup chopped cucumbers
  • 1 cup chopped cherry tomatoes
  • 1 cup leftover grilled vegetables (zucchini, peppers, carrots, onions, etc.)
  • ½ cup fresh basil (or any herbs you have on hand)
  • ½ cup cheese (mozzarella, feta or parmesan)
  • ¼ cup olive oil
  • 2 Tbsp vinegar (apple cider, red wine or balsamic)
  • 1 Tbsp mustard
  • 1 tsp garlic powder
  • ½ tsp salt
  • ¼ tsp pepper

 

Instructions:

  1. Bring a large pot of salted water to a boil. Add the pasta and cook according to the package instructions. Drain and rinse under cold water to cool it down.
  2. While the pasta is cooking, chop up the fresh cucumbers, tomatoes and any leftover grilled vegetables.
  3. In a small bowl, whisk together olive oil, vinegar, mustard, garlic powder, salt and pepper until well combined.
  4. In a large bowl, toss the cooled pasta, fresh veggies, any leftover grilled vegetables, cheese and fresh basil.
  5. Serve immediately or refrigerate for 1-2 hours to allow the flavors to blend.

 

Save More Than Food! Using seasonal ingredients not only enhances the flavor of your meals but also helps reduce food waste and supports local farmers.

Click here to download the recipe card.