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)
