Life be cray sometimes, amiright? Because of this fact, last week when we were all signing up for things to bring to our potluck lunch as a “school is over!” celebration at work, I thought, “Hey, self. Let’s double dip here and make a post out of whatever we sign up for. Great idea! You’re so clever. You should go to Target later to reward yourself.”
So I signed up for pasta salad and then began my adventure of creating the recipe for a supaaaaa delicious version of the classic side dish. I say “adventure,” which makes life sound exciting, when really I just sat at my desk until I thought of something that sounded yummy.
The weather has been insane here with thunderstorms happening baassiiccallyy…let me think…EVERY THREE SECONDS. But I decided to pretend it was springy and beautiful outside and use that dreamy weather to make a spring inspired dish. Everything about this pasta salad screams spring and summer:
- It is loaded with spring veggies: broccoli, asparagus, fennel, peas (love).
- The veggies are grilled, which feels like spring and summer because during those seasons, you are out by the grill all the time. If this isn’t you, you need to make some life changes, buy a grill, and use dat baby up.
- It is light and refreshing – not loaded down with heavy mayo. It does have a little mayo, but the main creaminess in this pasta salad comes from reduced fat sour cream. And on top of that, the salad is lightly dressed, so you taste more of the tender pasta and delicious grilled veggies.
Does it get much better than grilled vegetables? Especially when they are spring vegetables? (We don’t grill the peas because…I don’t know, I feel like that would be weird.) The answer is no, my peeps. It does not get much better than grilled spring veggies. …