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. :)
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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.

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