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
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Prepare pasta according to package directions. Drain and toss with olive oil.
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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.
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Mix cream cheese, mayo, lemon juice and pepper in a large bowl.
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Add pasta and vegetables, toss to coat evenly and serve.