VIBRANT SUMMER PASTA SALAD

This refreshing summer salad is quick to make and a great side dish for home and pitch-ins!  It’s vegetarian and dairy-free.

Prep Time:     35 Minutes

Serves:           6-8

Ingredients:

SALAD

  • 16oz Rotini Pasta (Twists)
  • 1 pint cherry (or grape) tomatoes, halved
  • ½ small red onion, julienned
  • 1 medium cucumber, seeded and thinly sliced
  • 1 15oz can chickpeas, rinsed and drained
  • ½ cup mixed seeded olives, whole or halved

 

VINAIGRETTE*

  • 6 T olive oil
  • 4 T red wine vinegar
  • 4 t Dijon mustard
  • 2 t honey
  • 4 lg. garlic cloves, minced
  • 2 t dried oregano
  • 1 t ground black pepper
  • ½ t dried thyme
  • ½ t sea salt

Directions:

  • Cook pasta according to package directions. Set aside to cool.
  • Place prepared vegetables in a large mixing bowl.
  • Whisk together vinaigrette ingredients until emulsified.
  • Toss pasta with prepared vegetables, olives, chickpeas, and vinaigrette. Adjust seasoning to taste and serve. Enjoy!

TIPS:

 * Or use Tessemae’s Classic Italian Dressing or Primal Kitchen Greek Vinaigrette.

Use organic produce and products if possible.

Non-vegetarians: If desired, add grilled chicken pieces before tossing.

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