Whole wheat pasta with an assortment of veggies and healthy fats including avocados and toasted sunflower seeds. A zesty dish, thanks to lots of fresh lemon juice, with a bit of a kick and spice from the red chili flakes and chili powder. A perfect dish to take to a picnic or if you’re attending a house party and are stumped on what to bring. Enjoy!
Garlic & Parmesan Pasta Salad
2 cups whole wheat pasta, cooked and cooled
1/2 cup baby carrots, sliced
1 green pepper, diced
1 cup cherry tomatoes, halved
1 cucumber, cut in half circles
1/2 cup broccoli florets, cut small
1 cup fresh spinach, chopped
1 avocado, cubed
2 tbsp fresh herbs, chopped (parsley, dill etc)
1/8 cup seeds (sunflower, pumpkin, sesame etc)
salt to taste
cracked black pepper to taste
1 garlic clove, minced
1 tbsp olive oil
1/4 cup grated Parmesan cheese
fresh juice from 1/2 lemon
1/2 tbsp white vinegar
1 tsp dried oregano
red chili flakes *optional*
- Combine pasta, baby carrots, green pepper, cherry tomatoes, cucumber, broccoli florets, spinach, avocado, herbs, and seeds, in a large bowl.
- Mince garlic and combine with olive oil. Next mix with the rest of the dressing ingredients including Parmesan cheese, fresh lemon juice, vinegar, oregano, and red chili flakes, if desired.
- Combine dressing with the vegetables and pasta and mix until dressing thoroughly mixed in. Taste and add your desired salt and cracked black pepper to taste.
- Serve and enjoy!
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