Fresh Pasta Salad with Lemon Dill Dressing
A light and refreshing summer pasta salad perfect for those hot days and summer BBQ’s. This gluten-free vegan pasta salad will be a hit at any summer party. Loaded with veggies and a tangy dill dressing.
- 1 box chickpea rotini pasta
- 1 small yellow pepper diced
- 1/2 cup cherry tomatoes sliced
- 3/4 cup cucumber diced
- 1 bunch chives finely chopped
- 1/4 cup parsley finely chopped
For the dressing
- 1/2 cup olive oil
- 1/4 cup fresh lemon juice
- 1 tbsp fresh dill
- 1 small clove garlic
- 2 tbsp red wine vinegar
- 1 tsp dijon mustard
- 1/4 tsp salt and pepper
Cook pasta according to the directions on the box.
Once the pasta is cooled, add the pasta, herbs and veggies to a large bowl. Pour the dressing over the pasta, and stir together until everything is well combined. Refrigerate for at least one hour before serving.
How to make the dressing
Add all ingredients to a blender, and pulse on high speed until the dressing becomes smooth and creamy.
The longer this salad sits, the better it tastes. It’s great to make ahead of time.
Will keep in the fridge for up to three days.