Garden Pasta Salad

Submitted by YummySmellsca

"A Garden Pasta Salad is a great way to get veggies and legumes into your diet, and even kids will gobble it up thanks to a lemon and Parmesan vinaigrette! Tasted and tested by my Grades 1-3 Home Economics class - kid approved!"

 

• Ready In: 55mins
• Ingredients: 17
• Yields: 8 side dishes
• Serves: 8

ingredients

• 1 cup dry gluten free pasta, cooked in boiling salted water and drained (I recommend rotini)
• 1⁄4 large red onion, finely chopped
• 1⁄2 large seedless cucumber, finely chopped
• 1⁄2 large red bell pepper, diced
• 1 stalk celery, diced
• 1 large carrot, cut into ribbons with a peeler
• 2 cups chopped broccoli florets
• 1 (19 ounce) can no-salt-added chickpeas
• 1⁄4 cup packed fresh basil

• Lemon-Parmesan Vinaigrette

• 2 tablespoons fresh lemon juice
• 1 teaspoon lemon zest
• 1 tablespoon white wine vinegar
• 1 pinch black pepper
• 1⁄4 teaspoon paprika
• 1⁄2 tablespoon sugar
• 1⁄4 cup finely grated parmesan cheese
• 3 tablespoons olive oil

directions

1. Combine all the ingredients in a large bowl.
2. Add the vinaigrette and fold in with a large spoon.
3. Store, covered, in the refrigerator up to 3 days.

4. Vinaigrette:

5. Whisk all ingredients except for oil until well combined.
6. Slowly drizzle in the oil, whisking constantly until the mixture is combined.