When the occasion calls for something light and refreshing on the side, this Veggie Pasta Salad will do the trick! The dressing has just enough kick to keep your attention. Serve along grilled meats or as a side at any BBQ!
14 oz. Bag of American Pride Pasta (or any other short shape)
Dice the following fresh vegetables in to small pieces:
½ English cucumber
½ red pepper, ½ yellow pepper & ½ green pepper
½ small yellow squash
½ small zucchini
1 bunch green onions, thinly sliced
3 ripe tomatoes, seeded and diced (I used about 6 Campari tomatoes)
2/3 cup low sodium chicken or vegetable broth
½ cup fresh lemon juice (approx. 3 lemons)
4 T. lemon zest
4 cloves garlic, minced
2 t. sugar
2 t. paprika
2 t. kosher salt
½ t of each: dry mustard, ground coriander, ground cumin, and red pepper flakes, or Aleppo pepper
Combine all dressing ingredients in a food processor and pulse until combined. Adjust salt and spiciness if necessary.
Cook pasta according to package directions, drain and rinse with cold water.
Gently toss pasta, all veggies, and dressing in a large bowl.
Top with fresh chopped parsley and serve immediately!