Lemon Pesto Pasta Salad
Ingredients
- Banza gluten-free pasta, cooked according to package and cooled to room temperature
- 1/2 zucchini, quartered lengthwise and chopped
- 1/3 cup roasted red peppers, sliced
- 1 yellow bell pepper, chopped
- 2 kale leaves, finely chopped
- 1/2 bunch of parsley, chopped
- 1/2 small red onion, thinly sliced
- 1/4 cup toasted pine nuts
- 1/3 cup mediterranean olives, quartered
- 1 cup cherry tomatoes
Lemon pesto vinaigrette
- 1/4 cup Trader Joe's vegan pesto
- 1/2 lemon, zested and juiced
- 1/8 cup extra virgin olive oil
- 1/8 cup white wine vinegar
- 1 teaspoon maple syrup
Preparation
Add all pasta salad ingredients to a large bowl.
Add all vinaigrette ingredients to a Vitamix and pulse 3-4 times to combine. Alternatively, whisk with a fork or shake in a mason jar.
Pour the dressing over the salad and toss to combine.
