Lemon-Parmesan Vinaigrette 2 tbsp fresh lemon juice 1 tsp lemon zest 1 tbsp white wine vinegar pinch black pepper ¼ tsp paprika ½ tbsp sugar ¼ cup finely grated Parmesan 3 tbsp olive oil
Whisk all ingredients except for oil until well combined. Slowly drizzle in the oil, whisking constantly until the mixture is combined.
Salad 1 cup dry spiral pasta, cooked in boiling salted water and drained ¼ large red onion, finely chopped ½ large seedless cucumber, finely chopped ½ large red bell pepper, diced 1 stalk celery, diced 1 large carrot, cut into ribbons with a peeler 2 cups chopped broccoli florets 1 (19-oz) can no-salt-added chickpeas ¼ cup packed fresh basil
Combine all the ingredients in a large bowl. Add the vinaigrette and fold in with a large spoon. Store, covered, in the refrigerator up to 3 days.
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