Pasta Salad with Lemon Flax Oil Vinaigrette
Pasta Salad made with a variety of vegetables, pepperoni, cheddar cheese, and Lemon Flax Oil Vinaigrette.
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Ingredients
For the pasta salad:
- 12 oz. pasta I used penne but you can use your favorite shape
- 1/4 c. onion chopped
- 2 carrots chopped
- 1/2 c. broccoli chopped
- 1 bell pepper chopped
- 2 oz. pepperoni chopped
- 4 oz. sweet cheddar cheese chopped
For the dressing:
- 1/4 c. Barlean's Organic Flax Oil
- 1/4 c. olive oil
- 2 Tablespoons balsamic vinegar
- 3 Tablespoons fresh lemon juice
- 2 garlic cloves minced
- 2 teaspoons Italian seasonings
- 1 teaspoon salt
- 1 teaspoon pepper
- 1 Tablespoon honey
Instructions
- Cook the pasta according to the package directions. Drain and run under cold water. Set aside.
- In a large bowl combine the onion, carrots, broccoli, peppers, pepperoni, and cheddar cheese. Mix well.
- Add in the pasta and toss to combine.
- Place all the ingredients for the dressing in a mason jar or a jar with a tight lid and shake for 30 seconds.
- Pour dressing over top of the pasta salad and toss to coat.
- Refrigerate for at least 2 hours before serving or up to 3 days. You may need to add additional dressing before serving.
Notes
A Hezzi-D Original recipe