Poppyseed Summer Pasta

If you like poppyseeds and summer, you’ll love this poppyseed summer pasta!

Ingredients:

• 1 package Montebello linguine
• 1 whole cucumber diced
• 1 whole green zucchini diced
• 1 bunch green onion, sliced
• 1 whole summer yellow squash diced
• 1 orange bell pepper, diced
• 1 whole garlic bulb, separated, peeled cloves
• 1 package cherry tomatoes, cut in halves
•  1 can black olives
• 4 Tbsp poppy seeds
• 4 Tbsp ground pepper
• 2 Tbsp salt
• 1 bottle Annie’s French dressing
• 1 Tbsp chili flakes
• 7 Tbsp olive oil

Instructions:

1. Bring a pot of water to a high boil, add in pasta, and cook until al dente. Drain.
2. While the pasta is draining, add 5 tablespoons of olive oil to small pan on medium-high heat.
3. After the oil has been thoroughly heated, add the peeled garlic cloves to the oil, stirring slowly until the outside is golden brown.
4. In a large bowl add the remaining olive oil to the pasta, you may add more oil depending on how dry the pasta has become, and then add the garlic infused oil including the cloves to the pasta and stir. Put the pasta into the refrigerator to cool down over night or for 3-4 hours.
5. While pasta is cooling, dice up your vegetables and gather your remaining ingredients.
6. Add ingredients in the order listed above for proper mixing of flavors.
7. Add the diced vegetables first and mix thoroughly, next add the Annie’s French dressing and mix until coated.
8. Now you can add your dried ingredients and mix again.
9. Plop back into the fridge to become colder, especially if it’s a hot day, serve and enjoy!

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