Summer is here and that means picnics, potlucks, and barbecues are on the way! Say goodbye to bland salads and hello to a vibrant pasta salad just in time for all of the celebrations. This fresh spin on a summer classic is perfect because it serves 6-8 people, is vegetarian, dairy-free, only takes 35 minutes, and is so tasty!
Here’s what you’ll need:
INGREDIENTS
Salad
16 ounces rotini pasta
1 pint cherry tomatoes, halved
½ small red onion, julienned
1 medium cucumber, seeded and sliced
1-15 ounce can chickpeas, rinsed and drained
½ cup mixed olives, whole or halved
Vinaigrette
6 tablespoons olive oil
4 tablespoons red wine vinegar
4 teaspoons Dijon mustard
2 teaspoons honey
4 large garlic cloves, minced
2 teaspoons dried oregano
1 teaspoon ground black pepper
½ teaspoon dried thyme
½ teaspoon sea salt
Directions
Cook pasta based on the package instructions. 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.
Recipe by INFRA