Veggie Pasta Salad with Lemon Vinaigrette
Ingredients
The pasta and dressing
-
12
ounces
dry rotini pasta
-
¼
cup
extra virgin olive oil
-
2
tablespoons
extra virgin olive oil
-
1
medium
shallot
-
¼
cup
lemon juice
-
½
cup
sliced fresh basil
-
2
tablespoons
white wine vinegar
-
1
teaspoon
agave syrup or honey
-
¼
teaspoon
coarse salt
-
¼
teaspoon
lemon zest
The salad
-
1
medium
English cucumber
-
1
medium
orange bell pepper
-
8
ounces
cherry tomatoes
-
8
ounces
mozzarella pearls
-
15
ounces
canned chickpeas
-
freshly ground
black pepper
for serving
Instructions
- Cook the pasta to al dente in well salted water, then drain and rinse with cold water.
- Toss the chilled pasta with 2 tablespoons of olive oil.
- Prepare the vinaigrette by whisking together the shallots, lemon juice, olive oil, basil, white wine vinegar, agave syrup, salt, and lemon zest.
- Let the vinaigrette sit for at least 15 minutes while you chop the vegetables.
- Dice the cucumber, bell pepper, and slice the cherry tomatoes.
- Combine the chilled pasta, vegetables, mozzarella pearls, and vinaigrette in a large bowl.
- Toss with the remaining basil and serve with black pepper and red pepper flakes.
Nutrition Facts (estimated)
Servings
6 servings
Calories
596
Total fat
25g
Total carbohydrates
70g
Total protein
23g
Sodium
350mg
Cholesterol
30mg
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