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!
Lemon, 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 persian cucumber, cut in half circles
1/2 cup broccoli florets, cut small
1 cup fresh spinach, chopped
1 avocado, cubed
salt to taste
cracked black pepper to taste
2 tbsp fresh dill, chopped
sprinkle of sunflower seeds
2 crushed garlic cloves
1 tbsp olive oil
1/4 cup grated low-fat parmesan cheese
fresh juice from 1 large lemon
1 tsp worcestershire sauce
1/4 tsp chili powder
1/2 tbsp white vinegar
1 tsp dried oregano
red chili flakes *optional*
- Combine all ingredients (expect dressing ingredients) in a large bowl.
- Crush garlic with mortar and pestle then add olive oil. Mix well (this will infuse the garlic flavor into the olive oil). In a small bowl add the garlic and olive oil mixture along with the rest of the dressing ingredients. Mix together well.
- Combine dressing with the vegetables and pasta and mix until dressing thoroughly mixed in. Taste and add your desired salt and cracked black pepper.
- Serve and enjoy!
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