Summer Salad

I love making cold vegie salads; they're a quick, go-to / anything goes meal or side! So versatile, easy and refreshing (perfect for a "speed challenge"), most of all, perfect on a hot summer day. We always try to keep a variety of frozen vegetables on hand & boy, do we go through them :)!

This time it's serving as a (light) dinner - I had a small amount of egg noodles left l didn't use last night, so I cooked them up & tossed them in ;). Hot or cold, Vegetable Salads (with pasta *or leftover rice*) are a sweet meal!

1/4 -to 1/2 Cup Frozen (Bell) Peppers
1/2 Cup Frozen Peas
1/2 Cup Frozen Green Beans
1 (15.25 Oz) Can Yellow Corn
Tomatoes - Your Choice, diced or whole Cherry or Grape Tomatoes
Optional: Pasta (or Rice) - I used about 1 Cup Egg Noodles
Favorite Salad Dressing
Or
(My) Homemade Vinaigrette:
1Tablespoon (Honey) Mustard
1 -to 2 Tblsp Vinegar (I used Red Wine)
1/4 Cup Extra Virgin Olive Oil
1/8 -to 1/2 Teaspoon Each: (per taste)
•Salt
•Black Pepper
•Garlic Powder
•Onion Powder
•Paprika
•Smoked Paprika } They Both Go Great with Corn
Optional:
*1 tsp "Pepper Sugar" -Red Pepper Flakes & Sugar ground in spice grinder (will be a separate Instructable)
•Drizzle of fruit juice* for additional sweetness and to thin it out

•Add pasta to boiling water, boil for about 5 to 7 minutes; per package instructions
•Strain pasta well (with a colander), Pour out, into a serving dish/bowl

•From a (14 oz) bag of Frozen Onion Pepper Stir Fry mix, pull out about 1/4 to 1/2 cup peppers; Dice them -Frozen; Add them to the bowl of pasta (Frozen);
•Add your
1/2 Cup Frozen Peas
1/2 Cup Frozen Green Beans
*The frozen vegies will cool the pasta and the heat of the pasta will "blanch" cook the vegies
1 (15.25 Oz) Can, Drained, Yellow Corn
Add Tomatoes - Your Choice, diced or whole Cherry or Grape Tomatoes
*I used some "pride & joys" -our own home grown grape tomatoes ;D

With all the vegies in with the pasta, it's time to season as you desire -or just toss with salad dressing. I used a homemade Vinaigrette;
Vinaigrette:
In any mixing vessel you like (measuring glass, cup, bowl or salad dressing shaker / cruet / jar)
Add:
1Tablespoon (Honey) Mustard
1 -to 2 Tblsp Vinegar (I used Red Wine)
1/4 Cup Extra Virgin Olive Oli
1/8 -to 1/2 Teaspoon Each: (per taste)
•Salt
•Black Pepper
•Garlic Powder
•Onion Powder
•Paprika
•Smoked Paprika } They Both Go Great with Corn!
Optional:
*1 tsp "Pepper Sugar" -Red Pepper Flakes & Sugar ground in spice grinder
•Drizzle of fruit juice* for additional sweetness and to thin it out
*I used an apricot & mandarin orange juice blend; adding mandarin orange segments to the salad would be delicious as well!
*As would using an apricot tea in the dressing; teas, being herbs & spice (& fruity) are great for salad dressings

Add your dressing and/or your choice of seasonings to the salad, toss and serve.
Yum!