Garden Pasta Salad
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 8
Ingredients
1 cup dry Barilla Gluten Free pasta (I recommend rotini), cooked in boiling salted water and drained ¼ large red onion, finely chopped½ large seedless cucumber, finely chopped½ large red bell pepper, diced1 stalk celery, diced1 large carrot, cut into ribbons with a peeler2 cups chopped broccoli florets1 (19-oz) can no-salt-added chickpeas¼ cup packed fresh basil---Lemon-Parmesan Vinaigrette:2 tbsp fresh lemon juice1 tsp lemon zest1 tbsp white wine vinegarpinch black pepper¼ tsp paprika½ tbsp sugar¼ cup finely grated Parmesan3 tbsp olive oil
Combine all the ingredients in a large bowl.
Add the vinaigrette and fold in with a large spoon.
Store, covered, in the refrigerator up to 3 days.
---
Vinaigrette:
Whisk all ingredients except for oil until well combined.
Slowly drizzle in the oil, whisking constantly until the mixture is combined.
Serving Size: Serves 8 as a side, 4-6 as a main
Number of Servings: 8
Recipe submitted by SparkPeople user JO_JO_BA.
Add the vinaigrette and fold in with a large spoon.
Store, covered, in the refrigerator up to 3 days.
---
Vinaigrette:
Whisk all ingredients except for oil until well combined.
Slowly drizzle in the oil, whisking constantly until the mixture is combined.
Serving Size: Serves 8 as a side, 4-6 as a main
Number of Servings: 8
Recipe submitted by SparkPeople user JO_JO_BA.
Nutritional Info Amount Per Serving
- Calories: 188.0
- Total Fat: 7.4 g
- Cholesterol: 2.0 mg
- Sodium: 336.7 mg
- Total Carbs: 27.3 g
- Dietary Fiber: 4.7 g
- Protein: 6.6 g
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