Garden Pasta Salad

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: 55 mins
• Serves: 8
• Yields: 8 side dishes

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.