Italian Pasta Salad

Elevate your summer gatherings with this Italian pasta salad. Bursting with Mediterranean flavors and vibrant colors, this refreshing dish is a celebration of seasonal produce. Perfect for picnics, barbecues, or a light lunch on a sunny day, each forkful delivers a symphony of fresh ingredients and zesty dressing, promising to delight your taste buds!

Make it al dente

Gluten-free pasta can become mushy if overcooked. Cook pasta just until al dente, and then be sure to rinse it under chilly water to stop the cooking process and cool it down quickly. If refrigerating, keep in mind that chickpea and lentil pastas can dry out more quickly than regular wheat pastas.

Italian Pasta Salad

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Servings

6 people

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Ingredients

• 1 large red bell pepper diced
• 1 1/2 cups broccoli chopped into small pieces
• 2 Tbsp lemon juice
• 2 Tbsp Dijon mustard
• 1 Tbsp pure maple syrup
• 1/2 tsp dried basil
• 1/2 tsp dried oregano
• 2 garlic cloves minced
• 1/4 tsp black pepper
• 3 Tbsp extra-virgin olive oil
• 8 oz bocconcini cheese
• 2/3 cup sliced black olives
• 1/2 tsp flake salt optional
• Fresh basil for garnish optional

Ingredients 1 large red bell pepper diced 1 1/2 cups broccoli chopped into small pieces 2 Tbsp lemon juice 2 Tbsp Dijon mustard 1 Tbsp pure maple syrup 1/2 tsp dried basil 1/2 tsp dried oregano 2 garlic cloves minced 1/4 tsp black pepper 3 Tbsp extra-virgin olive oil 8 oz bocconcini cheese 2/3 cup sliced black olives 1/2 tsp flake salt optional Fresh basil for garnish optional

Servings 6 people Print Recipe