With the long hot days of summer, you will find that you will need something lighter than a T-bone steak.

If you are seeking a fresh and light pasta salad, they you will need to serve this at your next gathering.

Summer Basil Pasta Salad

Recipe:

16 oz. box Whole Wheat pasta, find a fun shape.

10 oz. frozen chopped spinach (2 cups fresh could be substituted)

1 cup fresh diced tomatoes

1/4 cup finely sliced red onion

4 Tbsp. fresh basil, chopped

1/4 cup Balsamic Vinegar

1/4 cup Olive Oil

3 Tbsp. garlic powder

Salt & pepper to taste

Pasta: Cook pasta according to the package. Drain and let cool. Or run under cold water and ice.

Vegetables: Thaw spinach and drain all excess water by pressing it with your hands.
Wash and dice tomatoes. Slice red onion. Chop fresh basil.

Mix cooled pasta, vegetables, and remaining ingredients in a large mixing bowl. Let sit in refrigerator for at least one hour.

Garnish with Parmesan Cheese and Basil

Tips from Chef Bek:

• White pasta can be substituted for wheat.

• Dried basil can be substituted for fresh. (when using fresh herbs in a recipe, use 3 times as much as you would use of a dried herb)

• Chicken broth can be substituted for the oil

• Don’t have Balsamic Vinegar; replace it with your favorite Fat Free Italian Dressing.