Healthy Garden Pasta Salad

Lisa Sharples
I love going to restaurants, then backwards engineering dishes at home…particularly, salads and Asian cuisine so you will likely spot me in Uwajimaya in Seattle on the weekends. :)
Website
Instagram
YouTube
Pinterest
Linked-In
Updated: 5/13/2020

Light and bright pasta salad loaded with extra vegetables.

Serves: 6 Save

Ingredients (6)

  • 1 pound (1 16oz box) brown rice fusilli pasta (or favorite type of noodle)
  • 1 can (15oz.) chickpeas, well rinsed
  • 2 cup fresh raw vegetables, chopped (try carrots, bell peppers, broccoli, cucumbers, and/or tomatoes)
  • 1/4 cup pumpkin seeds
  • 1/2 avocado, cut into chunks
  • Juice of 2 lemons

Directions

  1. Boil the pasta according to package directions, which will vary if you're using gluten-free pasta or whole-wheat pasta. Set aside to cool.
  2. Toss remaining ingredients with pasta until coated. Enjoy at room temperature, cold, or warm.

Watermelon Mint Margarita

The Bar

Ingredients (7)

  • 1.5 oz. Casamigos Tequila Blanco
  • 0.75 oz. Fresh Watermelon Juice (or 4-5, 1-inch Watermelon Cubes)
  • 0.5 oz. Fresh Lime Juice
  • 0.25 oz. Simple Syrup
  • 8-10 Mint Leaves
  • 2 Dashes Aromatic Bitters
  • Skewered Mint Sprig and Watermelon Cube Garnish
Save
Add to List

Discover fascinating facts and health benefits about some of the ingredients in the recipe, including other delicious recipes!