Pasta Salad
A refreshing, customizable cold pasta salad with swappable proteins, vegetables, and dressings for endless variety. Mix and match your favorite ingredients to create the perfect summer side or light meal.
Ingredients
Method
Bring a large pot of salted water to a boil. Add pasta and cook according to package directions until al dente. Drain in a colander and rinse with cool water to stop cooking. Transfer to a large mixing bowl.
Halve cherry tomatoes, dice cucumber and bell pepper, and thinly slice red onion. Add all vegetables to the bowl with pasta.
Add your choice of protein (chickpeas, canned tuna, cooked chicken, tempeh, salmon, or beans) and shredded Parmesan cheese or alternative cheese to the bowl.
In a small bowl, whisk together olive oil (or alternative oil), lemon juice (or vinegar), Dijon mustard, minced garlic, honey, salt, and pepper until emulsified.
Pour dressing over pasta and vegetables. Add fresh chopped parsley and any optional herbs. Toss thoroughly to coat all ingredients evenly.
Taste and adjust seasoning with salt, pepper, or additional lemon juice as needed. Chill for at least 30 minutes before serving, or serve immediately at room temperature.
Nutrition, per serving
Per serving. Changing servings scales the amounts, not these figures.
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