Lemony Veggie Pasta Salad

Pasta salad loaded with veggies always brightens my day.  This light lemon vinaigrette coats the noodles and veggies and tastes amazing.

Recipe adapted from Food Network

Ingredients:

Salad-

1 box tri color veggie rotini

12 ounces green beans

1 bell pepper diced (or 1 cup of diced bell peppers yellow, green, orange, and red)

1 shallot diced

3 radishes cut into matchsticks

1 zucchini sliced horizontally and cut into quarters

1 cup cherry tomatoes halved

Lemon Vinaigrette-

½ cup fresh lemon juice, zest from 1 lemon

½ cup extra virgin olive oil

2 tablespoons honey

3 tablespoons Dijon mustard

2 garlic cloves minced

Directions:

1. Bring a large pot of salted water to a boil.  Cook pasta to al dente according to package directions.  Drain. Rinse with cold water.
2. Blanch the green beans. Cut into 1-2 inch segments.  Bring a medium pot of water to boil.  Cook for 2 minutes.  Drain.  Rinse with cold water.
3. Add all vegetables to a large bowl.  Mix to combine.
4. Add pasta to bowl.   Mix to combine.
5. Whisk vinaigrette ingredients in a medium bowl.  Pour over salad.  Mix to distribute evenly.
6. Store in the refrigerator until ready to serve.  Stir before serving.