Loaded Veggie Pasta Salad
Disclaimer: This recipe makes a huge batch, so consider cutting it in half if you don’t want a large bowl of pasta salad sitting in the fridge! This recipe was inspired for an easy dish to take to a party/cookout! The dressing is a hybrid of mayo/mustard base. Enjoy!
Ingredients:
Pasta Ingredients:
2 lbs of rotini pasta (you could use chickpea or black bean pasta; I found a nice spinach rotini at my grocery store)
1 cup of grape tomatoes, quartered
1 medium stalk of broccoli, diced (even the stem!)
1 cucumber, peeled and quartered
1 medium red onion, diced
2 bell peppers, diced
4 stalks of celery, diced
Handful of curly parsley, chopped
1/2 cup Pepperocini, chopped
3/4 cup feta cheese
Dressing:
1 cup of avocado mayo (or mayo of choice)
1/3 cup dijon mustard
2 Tbsp Apple Cider Vinegar
2 garlic cloves, chopped
2 Tbsp of dill
2 Tbsp oregano
1 tsp of salt and pepper (to taste)
Juice of 1 lemon
Method:
Prepare pasta as directed on the box. Once pasta is al dente, strain and immediately rinse under cold water. The key to making great pasta salad is to have the pasta remain a little chewy!
Add pasta to a large bowl and add all veggies and cheese.
Prepare dressing in a separate bowl. Once well combined, taste (for good measure). Add to pasta bowl and toss.
Best if kept refrigerated for 4-6 hours and served chilled.