Pasta & Veggie Salad

Great dressing base, just add your favorite veggies

Pasta & Veggie Salad

Angie Halten
Excellent combination!
Prep Time 20 mins
Cook Time 15 mins
Total Time 35 mins
Servings 6


  • 1 pkg GF pasta rotini or fusili
  • 1 Tbsp lemon juice
  • 1 Tbsp GF Dijon or regular mustard
  • 1/2 cup cider vinegar
  • 2/3 cup oil
  • 1 tsp sugar
  • 1/2 tsp garlic powder
  • 1/2 tsp salt
  • 1/2 tsp basil
  • 1/2 tsp oregano
  • 1/4 tsp pepper
  • 1 can chick peas drained and rinsed
  • 1/2 cup frozen peas thawed
  • 1/2 red pepper chopped
  • 1/2 green pepper chopped


  • Cook the pasta according to the package instructions and drain well.
  • Mix together the mix lemon juice, mustard, vinegar, oil, sugar, garlic powder, salt, basil, oregano and pepper.
  • In a large bowl combine the chick peas, frozen peas, red and green peppers and the cooked pasta. Pour in the dressing and toss to combine.
  • Let cool in the refridgerator for at least a few hours before serving.
Tried this recipe?Let us know how it was!
See also
Grilled Shrimp Salad with Honey-Lime Dressing


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