Lemon Pepper Pasta Salad Recipe

I knew I wanted to try this recipe when I saw it on the WW app! This Cold pasta salad is perfect for summer with seasonal fresh veggies and a light, bright flavor!

How to Make This:

Ingredients:

• 8 oz Uncooked chickpea pasta

• 2 cups Tomatoes, chopped

• 1⁄4 cup Red onion, finely chopped

• 15 1⁄2 oz Canned corn, drained medium

• Uncooked zucchini (about 10oz), chopped

• 1 medium Avocado, diced

• 2 Tbsp Fresh lemon juice

• 1 Tbsp Lemon zest (I said tsp in the video but meant Tbsp)

• 1⁄4 cup Olive oil

• 1⁄4 tsp Dried basil

• 1 tsp Dijon mustard

• 1⁄4 tsp Table salt

• 1⁄4 tsp Black pepper

• 1⁄2 tsp Garlic powder

• 1⁄2 tsp Lemon pepper

• 4 tsp Dried parsley

Instructions:

1. Cook the pasta in a large pot of boiling water, according to package instructions.

2. Drain the pasta in a colander, rinse briefly with cool water and drain it again.

3. In a medium bowl, combine the lemon juice, lemon zest, olive oil, basil, mustard, salt, pepper, garlic powder, and parsley. Whisk the ingredients together. Set the vinaigrette aside.

4. Add the zucchini and lemon pepper seasoning to large skillet on medium heat. Sauté until tender, stirring occasionally. Set aside and let cool.

5. In a large bowl, combine the pasta, zucchini, corn, grape tomatoes, and red onion.

6. Add the dressing and toss.

7. Gently fold in the avocado to combine.

8. Enjoy!

WW Points (Per Serving):

Makes 8, 1 cup servings. WW Points per serving - 5 PTs. If you are a WW member click this link to take you to the recipe and Recipe builder, current plan points, and to track it in the WW app.➡ WW Recipe (Must be logged into WW on a device with the app.)

Nutrition Facts:

Yield: 8 serving

CALORIES: 230 TOTAL FAT: 12 g SATURATED FAT: 1 g CHOLESTEROL: 0 mg SODIUM: 270 mg CARBOHYDRATES: 28 g FIBER: 6 g SUGAR: 6 g PROTEIN: 8 g

*Nutritional Information was calculated using myfitnesspal, values may vary based off ingredients selected.

Utensils/Tools/Ingredients:

Juicer I used

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