Pink Summer Pasta Salad

There are tons of recipes that get passed around Lancaster Farm Fresh. Most are made by mistake when seasonal veggies are thrown in with leftovers, but that is usually when the magic happens. This month’s CSA recipe is an easy but wonderfully colorful pasta salad perfect for parties or as a simple side dish.

Ingredients

• 4 Cups Cooked Pasta of Choice – Al Dente
• 1/2 Cup White Onion – Diced (or any handy onion)
• 1/2 Cup Yellow Bell Pepper – Diced (or any handy bell pepper)
• 1/2 Cup Grape Tomato – Sliced (or any handy tomato)
• 1/4 Cup Red Beets – Chopped
• 4 Tbsp Fresh Cilantro – Chopped
• 2 Tbsp Capers
• 1 tsp Sea Salt
• 4 Tbsp Italian Seasoning (can substitute with vinaigrette)
• 2 Tbsp Olive Oil
• 2 Tbsp Apple Cider Vinegar (can substitute with any sweet vinegar)
• Pepper to taste

Directions

1. Pan-sear onion and bell pepper on hot cast iron pan until slightly blackened.
2. In large bowl mix pasta, onion, bell pepper, tomato, beets, cilantro, capers, salt, seasoning, olive oil, vinegar, and pepper until thoroughly coated with oils and seasoning.
3. Chill & Serve.

Note: The longer you chill the more pink and speckled your pasta will become.

.