Easy Summer Pasta Salad (vegan, gluten free)

A simple recipe for a cooling and nourishing pasta salad


As the weather has been getting hotter and hotter lately, I've been looking for recipes that are easy-to-make, full of fresh veggies, and don't require warm ingredients. Since pasta dishes are my favorite, I decided to make a lemon pepper pasta salad that would be perfect for hot summer days, and also great for meal prep!


This recipe is simple, flavorful, healthy, and versatile! You can switch up the herbs/spices you use, add in other veggies, or even opt for a different base (such as rice or quinoa)! The ingredients below are a combination I have found work well, but you can feel free to try it out and then make it your own!


Note: This recipe usually serves about 3-4 people, so feel free to adjust the amounts accordingly or store in fridge for 3-4 days!

Ingredients:


1 pack of pasta (can be gluten-free, whole wheat, or whichever kind you love)

1 bell pepper (diced)

1 medium cucumber (diced)

1 medium tomato (diced)

1 large carrot (diced)

1 tbsp olive oil

1 tbsp lemon pepper

Salt & pepper to taste


Optional:

1 tsp balsamic vinegar

1/2 cup chickpeas


Step by step:

  1. Cook your pasta according to package

  2. While the pasta is cooking, chop your veggies and add them to a large bowl

  3. Drain your pasta and rinse under cold water

  4. Once the pasta is cooled, add to your large bowl

  5. Add olive oil, vinegar, salt, pepper, and lemon pepper

  6. Combine until the pasta and veggies have been coated

  7. Serve and enjoy!

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