Tender pasta and marinated veggies smothered in a tangy lemon, mustard vinaigrette in this Best Veggie Pasta Salad.
My new thing on Sunday (starting as of last week) is to make a different big salad for lunches instead of soup as the weather is warming up a bit. This was my first try and it is perfect for a snack or a light meal with the addition of a protein.
Best Veggie Pasta Salad
(Altered from Weight Watcher’s Pot Luck Pasta Salad)
About 12 servings
Generous one cup serving
3 WW pts per serving
1 1/2 cups gluten free or whole wheat pasta (about 4 ounces)
2 small zucchini, diced
2 small yellow squash, diced
1 jalapeno, seeded and diced
1 red bell pepper, seeded and diced
1 green bell pepper. seeded and diced
1/4 purple onion, diced
1 pint grape tomatoes, halved
1 cup of fresh or frozen (thawed) green peas
1 cup broccoli
1/4 cup fresh lemon juice
1/3 cup extra virgin olive oil
Stevia, to taste (for vegetarian option use honey)
1 Tbsp coarse ground mustard
1/2 tsp salt
1/4 tsp pepper
1 tsp minced garlic
1 tsp dried oregano
1. In a large bowl mix the salad ingredients.
2. In a small bowl whisk the dressing.
3. Pour the dressing over the salad mixture and toss to coat.
***To make this into a meal add some grilled tempeh or grilled chicken