SPRING VEGGIE PASTA SALAD

Yield: 6 servings

Print Recipe

Pasta salads are easy to make, very versatile (just add your favorite veggies and dressing), kid-friendly, nutrient dense (loaded with veggies) and make a great on the go picnic salad or side dish.  I love this fresh Spring vegetable inspired pasta salad with some of my favorites all tossed in a simple lemon dressing.  

Ingredients:

• 1 cup carrots, peeled and thinly sliced 
• 1 bunch of radishes, thinly sliced
• 1 bunch of greens onions, chopped
• 1 cup snap peas, thinly sliced
• 1 cup tomatoes, sliced in half
• handful of fresh herbs: thyme, basil, parsley
• ​2 cups cooked pasta of choice (I like Cavatappi for this recipe)

For the dressing:

• Juice and zest of 1 lemon (about ¼ cup) - don't skip the zest for that extra lemony flavor!
• 1/3 cup olive oil
• 1 tsp salt
• fresh ground pepper

Directions:

1. Cook pasta according to directions. Add to a large bowl, then cool and set aside.
2. Add vegetables and herbs to the pasta.
3. Add the dressing ingredients to a bowl and whisk to combine.  Pour over pasta salad and toss well.