Spring Pasta Salad

I just love pasta salads loaded with veggies and a lite vinaigrette.  This pasta salad features bell peppers, zucchini, English cucumbers, broccoli, and cherry tomatoes.

Ingredients:

Salad-

10 ounces lentil pasta

1 zucchini sliced and quartered

1 English cucumber sliced

2 bell peppers diced

1 cup cherry tomatoes halved

¼ cup red onion diced

1 cup broccoli

1 cup cheese cubes

¼ cup basil leaves chopped

2 radishes sliced into matchsticks

Vinaigrette-

1/3 cup olive oil

¼ cup  red wine vinegar

1 lemon juiced and zested

1 garlic clove

1 tablespoon honey

2 teaspoons Dijon mustard

Directions:

1. Cook pasta according to al dente to package directions.  Drain.
2. Dice vegetables and add to a large bowl.  Mix to combine.
3. Add pasta to vegetables.
4. Whisk vinaigrette ingredients in a small bowl.  Pour over salad. Mix to coat salad.
5. Refrigerate until ready to serve.
6. Stir to redistribute dressing before serving.