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This lemon and herbs pasta salad has so much fresh flavor! It is packed full of tasty Mediterranean ingredients like olives, sweet bell peppers, cucumbers and cherry tomatoes. The vibrant, lemony herb dressing makes the flavors pop and makes this pasta salad taste better with age. It is a perfect recipe for meal prep because it tastes delicious and fresh for 3-4 days after mixing. I love this one on a bed of greens for a light lunch or as a side for a picnic or bbq. This recipe is well balanced with a healthy dose of plant-based protein from chickpeas that makes it appropriate as a light yet filling meal.
The ingredients for this vegan pasta salad are fresh and vibrant. This is the perfect recipe for summer because it uses garden fresh vegetables like cucumbers, cherry tomatoes and copious herbs. It is also a great recipe for Spring because the bright and fresh lemony dressing gives the dish a green hue that is perfect for the season. I even like this one in Winter, when I am yearning for some sunshine and freshness in my life. The ingredients are basic enough that they are found year round at the market. Any fresh herbs will do including cilantro, basil and oregano. I like the combo of fresh parsley, zippy mint and pungent dill but all herbs have their merits.
Making pasta salads is my favorite! Pasta salads are cheap, easy to make, last for days and are popular even with picky eaters. There are a few sure-fired tricks I have for making the best pasta salads. Follow these and you will be cooking like a pro!
This pretty vegan pasta salad is next level delicious. It has copious Mediterranean flavors from the lemon and herb dressing, chickpeas, olives and fresh garden vegetables. It is the precast side dish for a picnic or BBQ or as a light meal on a bed of greens.
Cook the cavatelli according to package, drain, rinse with cold water, drain again and toss with a few drops olive oil to prevent sticking and set aside in a large bowl.
Pasta salad is a staple at summer cookouts and potlucks. There are the traditional creamy ones made with mayonnaise, vinegar, and sugar. There are also the ones made with crunchy vegetables and bottled Italian dressing. Then there’s mine.
This salad is packed with fresh herbs for an elevated side dish that will most likely become the star of the show. Sorry in advance for whoever made the main dish!
In America, pasta often becomes the vehicle to transport other flavors or sauces to the table. Many pasta salads miss out on real flavor and instead have overly heavy dressings that are either too sweet or too sour. As a result, any other flavor is drowned out.
For a flavor-filled dressing, I remove the mayonnaise and sugar that can tend to overpower. Instead, I start with parsley, oregano, and basil. Herbs are the best way to add great flavor. Each one on its own is terrific, but mixing various herbs together adds complexity. The dressing becomes a quasi vinaigrette when it’s mixed with olive oil, red wine vinegar, and garlic. Poured all over the pasta and vegetables, a lighter or more flavorful dressing makes this side dish simply irresistible.
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