Lemon and Herbs Pasta Salad
This pretty vegan pasta salad is next level delicious. It has copious Mediterranean flavors from the lemon and herb dressing, chickpeas, olives and fresh garden vegetables. It is the precast side dish for a picnic or BBQ or as a light meal on a bed of greens.
Ingredients
Herbed Lemon Dressing
- 1 cup fresh flat leaf parsley loosely packed
- ¼ cup fresh dill loosely packed
- ¼ cup fresh mint loosely packed
- 2 cloves garlic
- ¼ cup olive oil
- 1 large lemon juiced
- 1 tsp maple syrup
- 1 pinch salt and pepper
Salad
- 1 pound cavatelli or any pasta of choice
- 4 baby bell peppers or 1 large pepper chopped
- 2 persian cucumbers chopped
- ¼ cup pitted green olives sliced in rings
- ¼ cup kalamata olives sliced in rings
- 1 cup cherry tomatoes halved
- 1 cup fresh herbs chopped dill, parsley, mint and arugula
- 15 oz chickpeas rinsed and drained
Instructions
- Cook the cavatelli according to package, drain, rinse with cold water, drain again and toss with a few drops olive oil to prevent sticking and set aside in a large bowl.
- Preheat the oven to 400 and roast the bell peppers whole on a sheet pan for 20 minutes. Let cool enough to handle then remove seeds and stems and chop rustically and add to bowl with the pasta.
- Make the dressing by combining parsley, mint, dill, garlic, lemon, maple syrup, salt and pepper in a blender and pureeing until smooth and creamy.
- Add the blended dressing mixture to the pasta and mix until well coated.
- Add cucumbers, tomatoes, olives, garbanzos and fresh herbs to the bowl and toss well.
- Top with fresh ground black pepper.
- Eat within 3-4 days for best quality
Nutrition
Calories: 561kcalCarbohydrates: 88gProtein: 18gFat: 16gSaturated Fat: 2gPolyunsaturated Fat: 3gMonounsaturated Fat: 10gSodium: 475mgPotassium: 624mgFiber: 9gSugar: 6gVitamin A: 2482IUVitamin C: 68mgCalcium: 109mgIron: 4mg
Tried this recipe?Let us know how it was!