Vegetarian Pasta Salad with Creamy Lemon Dressing

40 Min.
25 Min.
10
Ingredients
Dressing
¼
cup fresh lemon juice
¼ cup fresh lemon juice
1
tablespoon sugar
1 tablespoon sugar
2
teaspoons honey mustard
2 teaspoons honey mustard
½
teaspoon Better Than Bouillon® Reduced Sodium Seasoned Vegetable Base
½ teaspoon Better Than Bouillon® Reduced Sodium Seasoned Vegetable Base
½
teaspoon salt
½ teaspoon salt
¼
teaspoon white pepper
¼ teaspoon white pepper
¼
teaspoon garlic powder
¼ teaspoon garlic powder
½
cup grape seed oil
½ cup grape seed oil
Pasta Salad
10
ounces uncooked medium pasta shells
10 ounces uncooked medium pasta shells
2
cups broccoli florets, broken into bite size pieces
2 cups broccoli florets, broken into bite size pieces
3
carrots, peeled and thinly sliced
3 carrots, peeled and thinly sliced
3
green onions, thinly sliced on a diagonal
3 green onions, thinly sliced on a diagonal
1
banana pepper, seeded and finely sliced
1 banana pepper, seeded and finely sliced
1
(10.5-ounce) container grape tomatoes, rinsed
1 (10.5-ounce) container grape tomatoes, rinsed
1
(6-ounce) can medium pitted black olives, rinsed and drained
1 (6-ounce) can medium pitted black olives, rinsed and drained
1
(12-ounce) jar quartered and marinated artichoke hearts, drained
1 (12-ounce) jar quartered and marinated artichoke hearts, drained
2
tablespoons finely chopped Italian parsley
2 tablespoons finely chopped Italian parsley
kosher salt
kosher salt
freshly ground black pepper
freshly ground black pepper
Directions
  1. In a medium bowl, add first 7 dressing ingredients and stir to combine. Gradually drizzle in grape seed oil, whisking until emulsified. (Or, combine all ingredients except oil in a blender; cover and process. Add oil in stages. Cover and process after each addition, until dressing is emulsified.) Set prepared dressing aside in refrigerator.
  2. Prepare pasta according to package directions, rinse with cold water and drain; set aside.
  3. In a large bowl, add broccoli, carrots, onions, banana pepper, tomatoes and olives; stir to combine.
  4. Add cooked pasta, artichokes and parsley to bowl; pour dressing over salad and gently toss. Season to taste with salt and pepper. Refrigerate until ready to use.
This pasta salad is a great summertime side for a family picnic or gathering.

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