Lemony Pasta Salad

Lemony Pasta Salad

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Prep Time:

Cook Time:

N/A

Total Time:

2 hours

Difficulty:

N/A

Serves:

Yield:

N/A

Ingredients

Pasta salad:

1 lb. tri-color fusilli pasta, cooked, drained, and cooled
2 Persian mini cucumbers, thinly sliced
¾ cup cherry tomatoes, quartered
½ cup canned chickpeas, drained and rinsed
¼ cup finely chopped yellow bell pepper
¼ cup red onion, thinly sliced
½ tablespoon zest from 1 Wonderful Seedless Lemon

Lemon vinaigrette:

¼ cup Wonderful Seedless Lemon juice
½ cup extra-virgin olive oil
1 teaspoon salt
¼ teaspoon red pepper flakes

Instructions

In a large bowl, combine the pasta, cucumbers, tomatoes, chickpeas, yellow pepper, onion, and lemon zest.
For the lemon vinaigrette: Combine the lemon juice, olive oil, salt, and red pepper flakes in a mason jar; shake or whisk well to combine.
Toss the pasta salad with the lemon vinaigrette. Garnish it with the lemon wedges and lemon zest.

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