I make many different pasta salads throughout the summer. It is the most versatile dish you can make and it helps you to use up whatever veggies you have in your veggie bin before a trip to the farmer’s market. This is my creation for today – again, omit or add whatever you have on hand or love. Make it your own. Pasta salad is perfect for leftovers – just keep it covered in the fridge and it will last for several days and the longer it sits, the better the flavor. My family loves it for lunch. Protein, dairy, fiber etc… this is a great meal all by itself too, especially on these hot summer evenings.
For a fun idea: Serve in a hollowed out bell pepper.
1 box of your favorite whole wheat pasta (cooked according to package directions)
10 cherry tomatoes, halved
1/2 cup of chickpeas, drained and rinsed
1 handful of fresh parsley, roughly chopped
2 medium carrots, peeled and chopped
1 orange pepper, chopped
1 red pepper, chopped
1/2 cup of cubed cheddar cheese (I used Cabot cheddar)
1/4 cup lime juice, fresh
3 tablespoons of olive oil
1 lime, zested
1 teaspoon ground cumin
Cook your pasta and drain it (rinsing with cold water). Drain completely. Into your bowl, combine the lime juice, olive oil, zest and cumin. Whisk. Then add the remaining ingredients and toss. Season with salt and pepper if you like. Refrigerate until serving.
— Knead to Cook