Want an easy weeknight dish that's perfect for the end of summer and also doubles as a great school lunch recipe? Try this Summer Succotash Pasta Salad.
As usually tends to be the case with my garden every summer, there are more cherry tomatoes growing on my vines than I know what to do with. I'm talking hundreds of little bright orange and red orbs multiplying by the minute. As a result, I've been frantically picking and tossing them into as many dishes as possible. That makes my brood happy as everyone in our family adores cherry tomatoes. Then as I was cleaning out my fridge before heading out on vacation, I also realized that I had a bunch of half-used bags of frozen vegetables like corn and peas sitting neglected in the freezer. This quick recipe was my solution to having to get rid of a bunch of food before we headed out of town for a couple of weeks.
Succotash is generally a mixture of corn, lima beans, and tomatoes or bell peppers all tossed together. However, you can add whatever late summer vegetables you want to this salad. Serve it for lunch as I did here, add it to the kids' camp or school lunch or use it as a simple dish for dinner.
The best part about this Summer Succotash Pasta Salad is that it takes less than 30 minutes to prepare. While the pasta is cooking you can chop the veggies and then just toss all the ingredients together with a squeeze of lemon juice and some olive oil. Since this dish has a protein, carbohydrate and plenty of vegetables, you've got a hearty one-pot meal that will stay fresh in your fridge for days.
Dig it for lunch in these fun containers!
Even as a leftover lunch for mom the next day in these bright bowls!