Flattering Swimwear, Healthy Tips and Eats

With the 4th of July around the corner and summer vacations in full swing, let’s dive into flattering swimwear, healthy tips, and eats. As always I am joining my pals Mary Ann and Annie for our Sunday favorites.

Grilled Summer Vegetable Pasta Salad

I have made this salad for years. We always enjoy it this time of year when so many vegetables are fresh. This recipe is adapted from Food and Wine and would be a great addition to your 4th of July celebrations. You can substitute whatever is fresh from your garden.

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Summer Grilled Vegetable Pasta Salad

This recipe was adapted from a recipe from Food and Wine

Ingredients

• 2 zucchini quartered lengthwise
• 1 yellow squash cut lengthwise into 1/2-inch-thick planks
• 1 large yellow onion cut horizontally into 1/2-inch-thick slices (about 4 to 5 slices)
• 1 red bell pepper halved and seeded
• 1 yellow bell pepper halved and seeded
• 1/4 cup olive oil divided, plus more for grilling
• 2 1/2 teaspoons kosher salt divided, plus more to taste
• 1 pound mezze rigatoni pasta or whatever you have
• 5 tablespoons apple cider vinegar
• 3 tablespoons Dijon mustard
• 2 tablespoons honey
• 1 1/2 teaspoons grated garlic about 3 large garlic cloves
• 1/2 c fresh basil leaves plus more for garnish

Instructions

• Preheat a gas grill to medium-high (400°F to 450°F) on 1 side. Drizzle zucchini, yellow squash, onion, and bell peppers evenly with 2 tablespoons olive oil; and 1 1/2 teaspoons salt. Arrange sliced onions on oiled grill grates over lit side of grill. Grill covered until onion slices are slightly charred on both sides, about 3 minutes per side. Transfer to unlit side of grill. Grill covered until softened, about 8 minutes.
• Add bell peppers, zucchini, and eggplant to lit side of grill; grill, covered, until slightly charred and softened, about 3 minutes per side, flipping vegetables halfway through cooking time. Let cool for 10 minutes.
• Bring a large pot of salted water to a boil over high. Cook pasta according to package directions. Meanwhile, whisk together cider vinegar, mustard, honey, garlic, remaining 2 tablespoons olive oil, and remaining 1 teaspoon salt in a large bowl until well combined and emulsified, about 30 seconds; set dressing aside.
• Chop grilled vegetables into about 1-inch pieces. Add to dressing in bowl along with cooked pasta and basil; toss to coat. Season to taste with additional salt, and garnish with additional basil.

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AARP has the answer right here.

Outfits of the Week

If you are in the market for a new suit, you better buy them now, before all of your favorites are gone. I ordered a couple for my self. Lands End is having a huge swimwear sale 50% off sitewide, 60% off two piece swimwear here.

I own the hat from Madewell (it holds it shape), love the fitflops, the Mersea bag, and the Caddis sunnies. I ordered the rashgaurd and swim skirt from Lands End.

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I ordered the kaftan from BR Factory and the tankini top and pants.

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Love the eyelet coverup and the suit.

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The Lands End coverup skirt has great reviews (I ordered it), as does the suit which I also ordered. Wish me luck!

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Have you Tried DryBrushing?

Melissa Wood tells you all about its benefits of dry brushing here on Women of Today.

I hope you enjoyed Flattering Swimwear, Healthy Tips and Eats. If you would like to catch up on any of our Sunday favorites that you may have missed you can do so here. What are your plans for the 4th of July? I would love to hear what you are up to.

Now let’s pop over and visit Mary Ann and Annie

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