Pasta Salad with Lemon Flax Oil Vinaigrette
Recipe type: Side Dish
Prep time: 
Cook time: 
Total time: 
Serves: serves 8
Pasta Salad made with a variety of vegetables, pepperoni, cheddar cheese, and Lemon Flax Oil Vinaigrette.
For the pasta salad:
  • 12 oz. pasta (I used penne but you can use your favorite shape)
  • ¼ c. onion, chopped
  • 2 carrots, chopped
  • ½ c. broccoli, chopped
  • 1 bell pepper, chopped
  • 2 oz. pepperoni, chopped
  • 4 oz. sweet cheddar cheese, chopped
For the dressing:
  • ¼ c. Barlean's Organic Flax Oil
  • ¼ c. olive oil
  • 2 T. balsamic vinegar
  • 3 T. fresh lemon juice
  • 2 garlic cloves, minced
  • 2 t. Italian seasonings
  • 1 t. salt
  • 1 t. pepper
  • 1 T. honey
  1. Cook the pasta according to the package directions. Drain and run under cold water. Set aside.
  2. In a large bowl combine the onion, carrots, broccoli, peppers, pepperoni, and cheddar cheese. Mix well.
  3. Add in the pasta and toss to combine.
  4. Place all the ingredients for the dressing in a mason jar or a jar with a tight lid and shake for 30 seconds.
  5. Pour dressing over top of the pasta salad and toss to coat.
  6. Refrigerate for at least 2 hours before serving or up to 3 days. You may need to add additional dressing before serving.
A Hezzi-D Original recipe
Recipe by Hezzi-D's Books and Cooks at