Summer Veggie Pasta Salad with Lemon Vinaigrette.
Ingredients
- Pasta – gluten-free or one made from alternative flours (like chickpea or rice pasta) for a nut-free and dairy-free option.
- Assorted Vegetables – Cherry tomatoes, cucumber, bell peppers, and shredded carrots. Chop into small kid-friendly sizes (smaller the better for easy hiding 🤫)
- Avocado – Dice an avocado to add a buttery texture.
- Fresh Basil – Chopped basil adds a burst of flavour.
- Lemon Vinaigrette – Mix together:
- Olive oil
- Fresh lemon juice
- Dijon mustard
- Salt & pepper
- Protein (Optional):
- For added protein, consider adding chickpeas or grilled tofu cubes.
Method
- Cook the pasta according to the package instructions, then rinse with cold water to cool.
- In a large bowl, combine the pasta, cherry tomatoes, cucumber, bell peppers, shredded carrots, avocado, and fresh basil.
- If adding protein, mix in chickpeas or grilled tofu cubes.
- In a separate bowl, whisk together the ingredients for the lemon vinaigrette.
- Drizzle the vinaigrette over the pasta and vegetables, tossing gently to coat everything evenly.
- Chill in the refrigerator for at least 30 minutes to enhance the flavours.