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Summer Veggie Pasta Salad with Lemon Vinaigrette.

This Summer Veggie Pasta Salad is not only refreshing but also allergen-friendly, making it a perfect choice for a summery and child-friendly lunch.

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.

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