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1 box (12-16 oz) pasta of choice, boiled, cold-rinsed, and drained
1 carton grape tomatoes
1 can black olives, drained
1 yellow pepper, diced
1-2 cups broccoli, lightly steamed and diced
¼-½ cup fresh basil, chopped
1-2 tsp lemon zest
½ lemon, juiced
3 Tb olive oil
½-1 tsp salt
Combine pasta, veggies, and basil in bowl. In a leak-proof container, combine oil, salt, lemon juice, and lemon zest. Shake well until mixed, then pour over pasta salad just before serving and lightly stir. Check seasonings as needed/desired, and serve immediately.
(An alternate dressing idea would be to toss the pasta and veggies with a nondairy pesto sauce--recipe below)
Pesto Sauce
1 cup packed fresh basil
1 large clove garlic
¼ cup walnuts
¼ cup olive oil
1 Tb lemon juice
¼ cup water
½ cup cooked white beans
Combine everything in food processor or blender and process until smooth. Serve as a cracker or bread topping, or toss with hot or cold pasta. Makes about 1½ cups. (3 grams of fat/1 Tb serving)
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