QUICK N’ HEALTHY VEGGIE PASTA SALAD
This veggie filled healthy pasta salad with zesty garlic-lemon dressing is the best! Chickpeas are added for extra protein, and because they are just so good! This salad will feed a crowd and can be made in advance.
- Prep Time: 10 min
- Cook Time: 10 min
- Total Time: 20 minutes
- Yield: Serves 8
- Category: Salad, Pasta
- Method: boil, mix
- Cuisine: American
- Diet: Vegan
Ingredients
- 16 oz. bowtie pasta (or your favorite small pasta)
- 1 cucumber, diced
- 1 red bell pepper, cored and diced
- 1 orange bell pepper, cored and diced
- 1 yellow bell pepper, cored and diced
- 4 oz. cherry tomatoes, sliced in half
- 1 can (15 oz.) chickpeas (garbanzo beans), drained and rinsed
Zesty Garlic Lemon Dressing
- 4 large garlic cloves, minced
- juice of 2 lemons (about 1/4 – 1/3 cup)
- 2 tablespoons dijon mustard
- 1 – 2 tablespoons olive oil
- mineral salt & fresh cracked pepper, to taste
Instructions
Pasta: Cook the pasta according to package directions.
Dressing: In a small bowl, whisk together garlic, lemon juice, dijon, oil, salt, and pepper. Set aside.
Assemble salad: Once veggies are prepped, using either a large mixing or serving bowl, or pot the pasta was cooked in, combine the pasta, veggies and dressing, toss well to coat.
Chill: Place in the refrigerator to chill for a few hours or enjoy as is.
Serve: Spoon into individual bowls and top with a squeeze of lemon and/or a light dusting of Almond Parmesan. Enjoy the simples!
Serves 6 – 8
Store: Leftovers can be stored in an airtight container in the fridge for up to 5 – 6 days. This is a great salad for a pot-luck or family/work gathering. Can be made 1 – 2 days in advance.
Notes
Add extra zest and flavor using lemon-pepper or garlic-sea salt!
Sub the chickpeas with edamame.
Make this oil-free by subbing the oil with water, lemon, or apple cider vinegar.
Make this gluten-free by using gluten-free pastas of choice.