I suspect we shall be eating a lot of grilled things and pasta salad. Not that I have not entered whole heartedly into pasta salad making mode, anyway. Have we turned the air conditioners on? Then it's pasta salad season.
Last week, I made a shrimp and edamame pasta salad which was good, but would have benefited from a little lemon zest. It was made with the last of the frozen shrimp, nearly the last of the frozen edamame, fat free Greek yoghurt, light mayonnaise, cocktail sauce, horseradish, parsley, onion, and black pepper. The lemon would have given the salad a brightness which would have pushed it from good to pretty good.
Today I made a vegetable pasta salad -- very much a desperation salad as it was made of several ingredients (spinach, edamame, artichokes) I was sick of seeing and wished to be well rid of:
6 oz whole grain rotini, cooked as directed
1 box chopped frozen spinach, thawed and well squeezed
1 cup frozen edamame, cooked and drained
1 can artichoke hearts, well drained and coarsely chopped
1 clove minced garlic
1 tsp crushed red pepper flakes
Dried parsley, as desired
Reduced fat Italian dressing, as desired.
Toss all together until well coated, adding dressing as needed. Serve or chill.
The salad came out pretty well, but I wished I'd had some grated Parmesan to toss in.