It’s Memorial Day weekend, and lucky for me the Dallas Farmers Market is full of locally grown produce that offers me endless opportunities for fast, fresh meals. I’ve started making at least one trip there a week to stock up on what’s in season. This pasta salad is one of my favorites “go to” recipes, and can be changed by adding your favorite vegetables or what is in season. We made it a little more healthy today by using whole wheat pasta. If you are in a lazy cook mood, try buying a cucumber tomato salad already prepared at your local deli and just add the pasta.

A healthy, vegan salad that you can make with vegetables in season, canned or frozen.