Recipe: Italian Pasta Salad

It has been awhile since a new recipe has hit the blog, and I'm excited to bring you this one. It's one of my favorite potluck dishes and is perfect for summer gatherings. It's a great way to put those fresh garden goodies to use, and it can be made ahead of time. Not to mention, it's really a two-in-one recipe: you get both the homemade Italian Dressing recipe and the finished pasta salad recipe. I like to make double the amount of dressing listed, use half for the pasta salad and store half in a mason jar in the fridge for salads. You know, that whole "cook once, eat twice (or more)" theory I'm always talking about.

1. Bring a large pot of water to a boil and cook the pasta to al dente. Be sure not to overcook so the pasta doesn't become soggy once dressed.  
2. While the pasta cooks, small dice the cucumber, bell pepper, zucchini and red onion. Cut the black olives and cherry tomatoes in half lengthwise. Place all the chopped produce into a large bowl.
3. Measure out the ingredients for the dressing. I like to do this in a large glass measuring cup. Whisk to combine. If making extra to use as salad dressing, place the excess in a mason jar and store in the fridge. 
4. Once the pasta is done, drain it and add to the bowl of veggies. 
5. Pour the dressing over the pasta and veggies, then toss to coat. Enjoy right away or store covered in the refrigerator for up to 5 days.  

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Meal Planning: July 2017

It's already July!! Crazy, right?! If you were paying attention, you'll have noticed that I didn't post a meal plan for June. With us being gone half of the month on our trip to Italy, the remaining time was spent simply eating from the garden or freezer, with purchasing fresh produce and staples to compile meals from. It feels good to be back in the swing of things and posting a full month of meals! 

Another change you may have noticed by now is our shift toward more plant based eating. This topic in itself is worthy of an entire post, and that will be happening soon. But until then, I'll keep it short and sweet. We've found that plant based, nutrient dense, whole food serves us best. That isn't to say we won't be eating any meat or seafood any longer, those just aren't playing near the role that they used to in our diets. On this month's meal plan, you'll notice a lot of our favorites that I have featured on my Meal Prep Live sessions recently, such as stirfry and burrito bowls. We also are trying lots of new recipes this month and I'm excited to add new favorites to our list! Here's what we are planning for the month of July: 

                                     

You'll be seeing lots of these recipes added to the blog this month and I'll also be incorporating them into more live segments too. If you aren't following me on Facebook yet, click here to do so and you won't miss the latest action! Have a fabulous Fourth of July, everyone!