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This gluten-free Vegetable Herb Pasta Salad is made with fresh vegetables and a lemon herb vinaigrette. Perfect for any time of the year and makes a healthy and hearty salad!
This super dupereasy Vegetable Herb Pasta Salad is loaded with fresh vegetables and covered with a homemade herb vinaigrette dressing. I used chickpea noodles that are naturally gluten-free and it tasted just as amazing as regular pasta does!
All you simply do to make this Veggie-Loaded Pasta Salad is cook the pasta, add the chopped vegetables to the cooked pasta, make the Herb Vinaigrette, add to pasta and vegetables, and mix until combined. That is all!
You can totally make this salad the day before and let it marinate in your fridge until you are ready to enjoy it. I actually prefer my pasta salad to be made the day before because it gives itSO MUCHmore flavor!
This Herb Vinaigrette for this gluten-free Vegetable Pasta Salad is zesty from fresh lime juice and zest and has plenty of fresh and dried herbs. It only takes a few minutes to whip up so save your pre-made bottled salad dressing for another time.
Pour garlic oil through a sieve into a large bowl; discard garlic. Add pasta and herbs to oil. Season generously with salt and pepper; toss to combine. Cover and refrigerate until ready to serve, chilled or at room temperature.
Looking for a way to use up some fresh herbs from your garden? Try this simple recipe for a quick and easy vegetarian cold pasta salad flavored with fresh herbs including basil and parsley. It is inspired by the traditional Italian pesto flavors of garlic, basil, and Parmesan cheese.
Use this cold pasta salad recipe as a base and add your own favorite vegetables or pasta salad add-ins such as black olives, roasted or fresh chopped red peppers, chopped artichoke hearts, or fresh or sun-dried tomatoes. It's also delicious as is, as the fresh herbs really shine in this easy and simple cold pasta salad.
Heat half of the extra-virgin olive oil (about 2 tablespoons) in a large skillet over medium heat and add the minced garlic. Cook for just a minute or two, stirring and then reduce the heat to low and add the chopped fresh basil and parsley.
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