Summer Pasta Salad

Pasta salad can mean a variety of things - on one end of the spectrum, you have the mayonnaise-y monstrosity that is macaroni salad (if you don't already know my feelings on the Devil's condiment, you can probably tell where I stand), while on the other, you have salads that are light, refreshing, and actually edible.

When I saw this bag of rainbow pasta on sale, I bought it without having a plan in place.  Anyone who's had spinach-infused pasta, tortillas, or anything else for that matter can probably tell you that you basically can't taste the extra ingredient at all.  So even though this 10-type pasta has everything from turmeric to beets woven into it, the main draw is the color.  Pasta salad is a great vessel for showing this off, since a light oil and vinegar dressing allows you to appreciate the colors of the pasta way better than an opaque sauce.

There aren't too many ingredients that don't work well in a pasta salad, but since you're likely going to be adding some raw vegetables to your already bland and starchy pasta, it's a good idea to throw in a few elements that will provide a pop of flavor.  Brine-y things like olives and capers are a good choice, as well as marinated or dried fruits and vegetables.

This salad can be made vegan, vegetarian, or omnivorous depending on the type of pasta you use and what you add to it.  It's a pretty hearty meal as is, but also tastes great topped with some grilled chicken.

Summer Pasta Salad
2 cups dried pasta (short varieties are best)
1 small summer squash, diced
1/4 cup roasted red pepper (about half a bell pepper), diced
10 kalamata olives, pitted and halved
5 artichoke hearts, quartered
1/4 cup sun-dried tomato, sliced into strips
1 cup baby spinach, torn in large pieces
1/4 cup shaved Parmesan cheese
2 tbsp extra virgin olive oil
1/2 lemon
2 tbsp white wine vinegar
1/4 tsp Italian seasoning
Pinch of sugar
Salt and pepper to taste.

Prepare pasta per package instructions.  Drain and cool, then add to large bowl.  Add red pepper, olives, artichokes, squash, sun dried tomato, and spinach, and stir gently.  Dress with juice of 1/2 a lemon, olive oil, vinegar, sugar, salt, pepper, and Italian seasoning.  Mix thoroughly and serve immediately, or chill for 1-2 hours before serving.  When ready to serve, top with shaved Parmesan.