Garden Pasta Salad

Garden Pasta Salad with Lemon-Parmesan Vinaigrette

This fresh garden pasta salad is loaded with colorful vegetables, chickpeas, and basil, then tossed in a homemade lemon-Parmesan vinaigrette. It's an easy side dish for picnics, potlucks, lunches, or family dinners, and kids can help chop vegetables, whisk the dressing, and mix everything together.

Lemon-Parmesan Vinaigrette

• 2 tablespoons fresh lemon juice
• 1 teaspoon lemon zest
• 1 tablespoon white wine vinegar
• Pinch of black pepper
• 1/4 teaspoon paprika
• 1/2 tablespoon sugar
• 1/4 cup finely grated Parmesan cheese
• 3 tablespoons olive oil

Salad Ingredients

• 1 cup dry spiral pasta, cooked according to package directions and drained
• 1/4 large red onion, finely chopped
• 1/2 large seedless cucumber, finely chopped
• 1/2 large red bell pepper, diced
• 1 stalk celery, diced
• 1 large carrot, cut into ribbons with a vegetable peeler
• 2 cups chopped broccoli florets
• 1 (19 oz.) can no-salt-added chickpeas, drained and rinsed
• 1/4 cup packed fresh basil, chopped

Directions

1. In a small bowl, whisk together the lemon juice, lemon zest, white wine vinegar, black pepper, paprika, sugar, and Parmesan cheese.
2. Slowly drizzle in the olive oil while whisking continuously until the dressing is smooth and well combined.
3. Place the cooked pasta, onion, cucumber, bell pepper, celery, carrot ribbons, broccoli, chickpeas, and basil into a large serving bowl.
4. Pour the vinaigrette over the salad.
5. Gently toss everything together until evenly coated.
6. Cover and refrigerate for at least 30 minutes before serving for the best flavor.
7. Store leftovers covered in the refrigerator for up to 3 days.