Garden Pasta Salad 

Garden Pasta Salad

A fresh and colorful pasta salad packed with garden vegetables!

Ingredients

• 0.5 cups cooked pasta, cooled

• 3 cherry tomatoes, halved

• 2 tablespoons red onion, finely chopped

• 1 garlic clove, minced

• 3 romaine or lettuce leaves, chopped

• 3 fresh basil leaves, torn

• 2 tablespoons of olive oil

• 1 teaspoon lemon juice or vinegar

• 2 tablespoons parmesan cheese, grated

• 1 pinch of salt

• 1 pinch black pepper

Steps

1. Cool the pasta: Make sure 0.5 cups of cooked pasta are fully cooled. Run under cold water if needed.

2. Prep the veggies: Chop 2 tbsp red onion, finely chopped, 1 garlic clove, minced, 3 romaine or lettuce leaves, chopped, and tear 3 fresh basil leaves, torn into small pieces.

3. Toss everything together: In a bowl, combine 0.5 cups cooked pasta, cooled, 3 cherry tomatoes, halved, 2 tbsp red onion, finely chopped, 1 garlic clove, minced, 3 romaine or lettuce leaves, chopped, and 3 fresh basil leaves, torn.

4. Add the dressing: Drizzle 2 tablespoons olive oil and 1 teaspoon lemon juice or vinegar over the salad. Add 1 pinch of salt and 1 pinch of black pepper. Toss well.

5. Top with parmesan & serve: Sprinkle 2 tablespoons parmesan cheese, grated on top. Taste and adjust seasoning. Pack into a container to take home!

Notes

• Use fresh basil, romaine, onion, and garlic straight from the school garden!

• Store in a zip-lock bag or container. Keeps in the fridge for up to 2 days.