Healthy Summer Pasta Salad
Happy dance because dinner is sorted!!! I believe in eating all my fave foods, but ones that make you feel good inside too! This summery pasta salad is all about balance - and eating the rainbow of course!
1 packet of dried chickpea or lentil pasta like fusilli, penne, macaroni, or farfalle
1 sliced capsicum
1 sliced cucumber
1 sliced carrot
2 stalks celery sliced
1/2 cup sun dried tomatoes tomatoes
1/3 cup thinly sliced spring onions /scallions (about 5 to 6)
1 cup grated parmesan or cheddar cheese
1/3 cup fresh parsley or basil, roughly chopped
1/3 cup white wine or apple cider vinegar or lemon juice
1/2 cup extra virgin olive oil
1/2 teaspoon fine sea salt, plus more to taste
1 garlic clove finely diced
1 heaped teaspoon honey
1 teaspoon Dijon mustard
1/2 teaspoon fresh ground black pepper
1/2 teaspoon dried oregano
1/2 teaspoon cayenne pepper
Cook the pasta according to packet instructions then drain. Set aside to cool.
Add the pasta to a large salad serving bowl and add the chopped veggies, cheese, and fresh herbs.
Mix the salad dressing ingredients together until thick and emulsified then pour on top of the salad and give everything a good toss!
Eat and enjoy! Ps this salad keeps for up to 4 days, perfect for making ahead and the flavours only get better with time!
Notes: Also feel free to add or swap out any veggies of your choosing; cherry tomatoes, olives, zucchini, broccoli would also be so delicious in this!