ZESTY ITALIAN PASTA SALAD RECIPE

SALAD – 12 oz whole wheat spaghetti (about 3/4s of a 16 oz box) – 2 cups cherry tomatoes  – 2 cups cucumber (chopped) – 1/2 cup sliced pepperoncini – 1/3 cup black olives (sliced) – 1/4 of one red onion (grated) – 2/3 cup salami (diced) – 1/2 cup fresh parsley (chopped) – 2 tbsp fresh basil (chopped) – 1 tbsp fresh dill (chopped) – 1/2 cup Parmesan cheese (grated) – zest of one lemon

DRESSING – 1/3 cup red wine vinegar – 2/3 cup avocado oil – 2 tsp garlic powder – 1 tsp salt – 1/2 tsp black pepper – 1 tbsp honey

Cook pasta according to package directions. Toss a palmful of salt into the boiling water before adding the pasta. Rinse with cool water and drizzle with a small amount of avocado oil (this is in addition to the 1/3 cup in the dressing), set aside.

Whisk the dressing ingredients together or shake in a jar.

Chop veggies, herbs, meat and zest the lemon.

Combine all ingredients in a bowl and mix well. Tongs work best for mixing. Top with extra fresh herbs, a sprinkle of pepper and a squeeze of lemon juice from the one you zested.

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