Garden Veggie Pasta Salad

(from Carolyn’s recipe box)

You can use any of your favorite garden veggies for this pasta salad, as well as any flavor of cream cheese. I often use chive and onion, which tastes delicious!

Prep time: 15 minutes
Cook time: 10 minutes
Serves 8 people

Categories: main dish, pasta salad, side dish, vegetarian

Ingredients

  • 1 box whole grain pasta (i.e., rotini, penne)
  • 1 bunch asparagus, trimmed into 1-inch pieces
  • 2 tbsp extra virgin olive oil
  • 2 zucchini, halved and sliced
  • 1 small red onion, diced
  • 1 bell pepper, diced
  • 12 oz cherry tomatoes, halved
  • 1 can chickpeas, drained and rinsed
  • 8 oz cream cheese, softened
  • 1/4 cup mayo
  • 2 tbsp lemon juice
  • 1/4 tsp freshly ground black pepper

Directions

  1. Prepare pasta according to package directions. Drain and toss with olive oil.

  2. Heat a few cups of water to a rolling boil. Boil asparagus for 3 minutes, then place in ice bath or under very cold running water to blanch.

  3. Mix cream cheese, mayo, lemon juice and pepper in a large bowl.

  4. Add pasta and vegetables, toss to coat evenly and serve.

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