Lemon Garlic Pasta Salad

This recipe just shouts spring! It turned out really delicious and the only cooking involved is boiling noodles.


Lemon Garlic Pasta Salad

12 -15 oz Whole wheat noodles- I used Hodgson Mills Organic Whole Wheat Penne with Milled Flax Seed
Water for boiling
2 cups chopped broccoli florettes
2-3 diced roma tomatoes or 4-5 campari tomatoes
approx 1/2 cup diced yellow pepper (or sliced mini peppers)
approx 1/2 cup diced red pepper (or sliced mini)
1-2 cups chopped baby bella mushrooms
1/2-1 cup diced seedless cucumber
approx 1/2 15 oz can black olives, sliced

Dressing
1/2-3/4 cup lemon juice
3 Tbsp agave nectar
1 tsp prepared yellow mustard
1/2- 3/4 cup olive oil
4 medium sized garlic cloves, minced or micrograted
1/2 tsp sea salt
1/2 -1 tsp dried parsley
1/4-1/2 tsp dried basil (this would be so good with fresh!)
freshly ground black pepper to taste

Cook pasta according to directions. Run under cold water until no longer warm. Drain well.
In small bowl, place dressing ingredients, whisking olive oil in gradually to emulsify.
In large bowl place vegetables and cold pasta. Cover with dressing mix, tossing to coat well.
Serve and enjoy!
Optional: sprinkle with shredded mozzarella cheese