Lemon Poppyseed Summer Pasta Salad

Name: Lemon Poppyseed Summer Pasta Salad
Ingredients: 16 oz gluten-free rotini, cooked and cooled; 1 medium zucchini, sliced; 1 yellow squash, sliced; 6 oz cherry tomatoes, halved; 3/4 cup curly parsley, finely chopped; 1/2 small red onion, finely chopped; 1 red bell pepper, diced; 14 oz black olives, halved; 1/2 cup plain unsweetened vegan yogurt; 2 lemons, zested and juiced; 2 tablespoons maple syrup; 2 tablespoons apple cider vinegar; 1 tablespoon poppy seeds; 1 tablespoon Dijon mustard; 1/4 teaspoon salt; 1/2 teaspoon garlic powder

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Jackie Akerberg

307 recipes

Ingredients

Summer Pasta Salad

16 oz gluten-free rotini, cooked and cooled
1 medium zucchini, sliced
1 yellow squash, sliced
6 oz cherry tomatoes, halved
3/4 cup curly parsley, finely chopped
1/2 small red onion, finely chopped
1 red bell pepper, diced
14 oz black olives, halved

Lemon Poppyseed Dressing

1/2 cup plain unsweetened vegan yogurt
2 lemons, zested and juiced
2 tablespoons maple syrup
2 tablespoons apple cider vinegar
1 tablespoon poppy seeds
1 tablespoon Dijon mustard
1/4 teaspoon salt
1/2 teaspoon garlic powder

Preparation

After the noodles have cooled, rinse them quickly and ensure they are well drained. Transfer them to a large mixing bowl.
Add the remaining salad ingredients to the bowl with the pasta.
In a jar, combine all the ingredients for the lemon poppyseed dressing. Whisk and mix well with a fork. Season to taste.
Pour the dressing over the salad and toss to coat the ingredients evenly.
Let the salad sit in the fridge for at least 30 minutes to chill and allow the flavors to meld.
Serve the lemon poppyseed summer pasta salad chilled.

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