Cool Summer Pasta Salad with Lemon Parsley Vinaigrette
 
Prep time
Cook time
Total time
 
Author:
Serves: 6
Ingredients
Lemon Parsley Vinaigrette
  • 2 minced garlic cloves
  • 3 tablespons plus 1 teaspoon olive oil, divided
  • ⅜ teaspoons salt, divided
  • ¼ cup fresh lemon juice
  • 1½ teaspoons lemon zest
  • 1 cup packed parsley, roughly chopped
  • 1 tablespoon white balsamic vinegar
Pasta Salad
  • 2 large leeks, cleaned well, ends removed, and sliced into ¼-inch slices
  • 5 stems rainbow chard, chopped
  • ½ cup fresh spring peas, blanched for 1 minute and drained
  • ½ tablespoon olive oil
  • ½ teaspoon salt
  • 1 16-ounce package whole wheat pasta, cooked, drained and rinsed
  • 1½ cups cooked garbanzo beans (or you can use cannellini) rinsed well
  • 2 small carrots, shredded
  • Freshly ground black pepper
Instructions
  1. For the lemon parsley vinaigrette: In a saucepan over medium-heat, saute garlic, 1 teaspoon oil, and ⅛ teaspoon salt for 2-4 minutes, stirring as needed to prevent burning, until translucent. Into a food processor, add sauteed garlic, lemon juice, lemon zest, parsley, remaining 3 tablespoons olive oil, vinegar, and remaining ¼ teaspoon salt and blend until very well mixed, about 2 minutes, scraping down sides.
  2. For the pasta salad: In a medium-sized pan over medium-high heat, saute leeks, chard, peas, oil, and salt until leeks are tender and golden brown on edges and peas are cooked but still firm.
  3. Into a large bowl: Place pasta and douse with lemon parsley vinaigrette. Fold in cooked leek mixture, beans and carrots. Top with salt and pepper. Mix
  4. Serve cold or at room temperature.
Recipe by Ordinary Vegan at https://ordinaryvegan.net/pastasalad/