Bring on the summer zest of fresh Arugula combined with lemon juice, fresh green beans and summer squash and zucchini and brings together Flora Lasagnetti Homestyle Pasta for a perfect summer pasta salad.  Put together all these fresh ingredients, and you’ll have a perfect, refreshing cold pasta recipe to serve to your family and keep them cool this hot summer.

Ingredients:

• 1 bag of Flora Lasagnetti Pasta
• 2 tablespoons Flora Extra Virgin Olive Oil
• 1 tablespoon lemon juice
• 1 teaspoon salt
• 1 clove garlic, minced
• 1 1/2cups fresh green beans, trimmed
• 8 oz. cubed fresh mozzarella cheese or bite-size fresh mozzarella balls
• 1 1/2cups thinly sliced yellow summer squash and/or zucchini
• 1 cup chopped tomato, halved cherry tomatoes, and/or halved grape tomatoes
• 2 oz thinly sliced prosciutto, torn into bite-size pieces, or salami, halved and sliced (optional)
• 1 cup arugula or fresh baby spinach
• 1/2 cup thinly sliced, halved red onion or sliced green onions
• 1/2 cup Flora Kalamata Olives
• 2 tablespoons slivered fresh basil

Directions:

1. Cook pasta according to package directions; drain. Rinse with cold water; drain well. In a very large bowl whisk together olive oil, lemon juice, salt, and garlic. Add pasta; toss to coat. Cover and chill for at least 8 hours or up to 24 hours.
2. In a large saucepan cook green beans in a large amount of boiling water for 5 minutes; drain and let cool. Add green beans, mozzarella cheese, squash, tomato, prosciutto (if using), arugula, onion, olives (if using), and basil to pasta. Add Fresh Herb Vinaigrette. Toss to coat. Cover and chill for at least 4 hours or up to 24 hours before serving.