Garden Pasta Salad

by Sarah R.
(Oshawa, ON, Canada)

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.