Planning a backyard party or summer cookout? No doubt that any dish coated in mayonnaise is immediately nixed from your healthy menu. So, what can you serve alongside your black bean burgers and veggie dogs? This summery pasta salad is a great option! It’s light and refreshing with roasted veggies, fresh basil and lemon vinaigrette. A veggie-packed recipe beats one that’s mayo-loaded any day!
Makes 4 cups
Ingredients
8 oz. gluten-free shell pasta (or other gluten-free pasta)
1 red bell pepper, sliced and seeds removed
2 small zucchini, cut into spears
1/4 cup fresh basil, chiffonade (cut into ribbons)
Garlic powder, to taste
Salt, to taste
Pepper, to taste
Dressing
1/4 cup fresh lemon juice
2 Tbsp. olive oil
2 Tbsp. white balsamic vinegar
1/4 tsp. pink salt
1/8 tsp. black pepper
Directions
- Preheat oven to 400 degrees F.
- Place veggies on baking pan and sprinkle with garlic powder, salt and pepper. Roast for 15-20 minutes. Remove from oven to cool. Once cooled, chop veggies into 1/2-inch pieces.
- Cook pasta according to package directions.
- Meanwhile, in a medium bowl, whisk together dressing ingredients.
- In large bowl, combine drained pasta and dressing. Add chopped veggies and fresh basil. Toss to combine.
- Serve immediately or chill before serving.
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