Vegetable Pasta Salad
Boil the pasta in a large pot of salted water. Cook according to the box instructions or al dente.
- Cook30 min
- Total30 min
- Serves4
- LevelIntermediate
Ingredients
- 1 box 12 ounces gluten-free pasta
- 1 large English cucumber leave the skin on
- 2 large bell peppers (any color) seeds removed and sliced
- 10 ounces about 1 1/2 cup cherry tomatoes sliced in half
- 1/2 large red onion thinly sliced
- 1 cup Lemon Herb Vinaigrette
- 2 Tbsp. extra virgin olive oil
- 1 Tbsp. fresh lemon juice about 2 lemons
- 2 Tbsp. lemon zest
- 2 tsp. red wine vinegar
- 2 tsp. fresh garlic minced
- 1 tsp. dried oregano
- 1 tsp. dried parsley
- 2 tsp. dried basil
- 2 tsp. fresh chives finely chopped
- 1/2 tsp. fresh dill finely chopped
- 1/2 tsp. salt
- black pepper
Method
- Boil the pasta in a large pot of salted water. Cook according to the box instructions or al dente.
- While the pasta is boiling, prepare your salad dressing. Whisk together all of the ingredients in a medium bowl until combined. Set aside.
- Drain the pasta in a strainer and rinse under cold water until you don't feel any heat. I like to coat my cooked pasta with a drizzle of olive oil to keep it from sticking together. Transfer to a large mixing bowl.
- Add all vegetables to the pasta salad and pour the salad dressing over the salad. Toss all of the ingredients together until everything is coated evening. Season with extra salt and pepper if desired. Serve immediately
