Add a fun flair with your Summer Pasta Salad by placing them into bell pepper buckets.

Summer Veggie Pasta Salad

  • Author: Fork & Beans
  • Prep Time: 10 mins
  • Cook Time: 10 mins
  • Total Time: 20 mins
  • Yield: 3 cups pasta salad 1x



  • 1/2 box Lentil & Quinoa Rotelle from Ancient Harvest, cooked according to the box
  • 1 small cucumber
  • 1/4 c. cherry tomatoes, sliced in half
  • 1/4 red onion, minced
  • 1 small garlic clove, minced
  • 2 Tbsp olive oil
  • 1 Tbsp. apple cider vinegar
  • 1 Tbsp. fresh basil (or 2 tsp. dried)
  • 1 tsp. fresh oregano (or 1/2 tsp. dried)
  • 1 tsp. fresh thyme (or 1/2 tsp. dried)
  • pinch of sea salt to taste


  1. Drain the pasta.
  2. Place everything into a large bowl and toss until well-combined.
  3. Add more seasoning according to taste.
  4. Slice the tops off of 4 bell pepper and clean out the insides.
  5. Cut a piece of the bell pepper off the top to create a ring that is approx. 1/2″ thick. Cut in half.
  6. Using a piece of the pointy part of a toothpick, connect the bell pepper “handle” to the side of the bell pepper “bucket.”
  7. Fill the pasta salad into the buckets and serve.