Who doesn’t love a tasty pasta salad?  They are great as a side when grilling out, and a perfect take along for parties and potlucks.  You will love this super simple salad.

Like most of my recipes, this one is easy to mix up, add or subtract some of the ingredients, and make it your own.

Everyone loves this easy pasta salad.  It’s not only for summer.  You can make it anytime of the year, but it sure reminds you of the fresh season.





1 16 oz. Cracked Wheat Medium Burghul

1 Tomato

1 Onion

1 Cucumber

1 Large Handful of Spinach

4 oz. Vegan Shredded Cheese

1 13 oz. Jar of Marzetti’s Sweet Italian Dressing


Prepare the burghul according to directions on package.  It’s basically rinsing the cracked wheat, covering it with boiling water and let it sit for 30 minutes.  Drain and squeeze out the excess water with your hands.

Place in a large bowl.

Slice the cucumber in half and deseed with a spoon.  You can skip this step, but I find it leaves the dish too watery.

Dice the cucumber, tomato, and onion into small pieces.   Add to bowl.

Grab a large handful of fresh spinach.  We had a mixture bag of baby spinach, baby lettuce, baby greens, and radicchio.  Whatever you have on hand will do. Chop up into small pieces.  Add to the bowl.

We used Daiya shredded cheddar this time.  If you like more cheese, add it.

Pour the Marzetti’s Sweet Italian over top of all the ingredients.  Stir thoroughly and refrigerate for at least an hour.  Overnight is best to blend the flavors.

We have added garbanzo beans, green peppers, and tried all different sorts of vegetables to add.  This recipe is so easy to experiment with.  We hope you love it as much as we do.

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