Looking for a great way to freshen up your next cookout? This vegan pasta salad with lemon and herb dressing is a lighter option that will make BBQs at the campground even more delicious. Get the full recipe below!
INGREDIENTS
Recipe adapted from one found on TheCollegeHousewife.com
PASTA SALAD:
- 1 Package of Pasta Noodles – I recommend bowtie, penne, or rotini
- 1 Can of White Cannellini Beans
- 1 Avocado
- 10 oz Package of Cherry Tomatoes
- 1 Red Onion
- 1 Cucumber
DRESSING:
- 4 Garlic Cloves
- 1 Sprig of Fresh Basil
- 1 Sprig of Fresh Rosemary
- 1 Sprig of Fresh Dill
- 1 Sprig of Fresh Thyme
- 1 Lemon
- 1/4 c. Dijon Mustard
- 4 TBSP Olive Oil
- Red Pepper, to taste
- Salt and Pepper, to taste
DIRECTIONS
- Follow the package instructions and cook the pasta until just cooked and slightly al dente. Drain and drizzle with olive oil to keep it from sticking while it cools.
- Wash and dry all produce.
- Roughly chop the avocado, red onion, and cucumber into bite-sized pieces.
- Halve the tomatoes and quarter the lemon and mince the garlic cloves.
- Finely chop the herbs and set aside.
- In a large serving bowl, combine the pasta, white beans, avocado, cherry tomatoes, red onion, and cucumber. Stir to mix.
- In a small bowl, whisk the garlic, herbs, juice from the lemon, Dijon mustard, and olive oil until thoroughly combined. Add in red pepper flakes, salt, and pepper to taste.
- Once thoroughly mixed, pour the dressing over the pasta salad mix and toss to coat.
- Add to the refrigerator and chill until ready to serve!
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