Zesty Pasta Salad with Fresh Vegetables & Herbs Recipe
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ingredients
Pasta Salad- 1 lb fusilli pasta
- 2 small carrots, peeled, sliced diagonally
- 2 celery stalks, sliced
- 1 red bell pepper, chopped
- 1 cup grape tomatoes, halved
- 1 cup chopped, unpeeled cucumber
- 1 tbsp chopped fresh oregano
- 2 tbsp chopped fresh Italian flat-leaf parsley
- 2 tbsp chopped fresh basil
- 1/4 cup olive oil
- 3 tbsp fresh lemon juice
- 1 small garlic clove, minced
- 2 tsp honey
- 1 tsp Dijon mustard
- 1/2 tsp whole grain Dijon mustard
- 1/2 tsp lemon zest
- 1 tsp kosher salt
- 1/4 tsp freshly ground black pepper
directions
- Bring a large pot of salted water to a boil. Cook pasta until tender, stirring occasionally. Drain pasta and place in a large mixing bowl.
- Add carrots, celery, red pepper, tomatoes, cucumber, oregano, parsley and basil to pasta. Toss to combine.
- For the dressing, in a small jar, combine olive oil, lemon juice, garlic, honey, Dijon mustard, whole grain Dijon, lemon zest, salt and pepper. Shake well and pour over pasta and vegetable mixture. Toss well to coat
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