Lemon and Herbs Pasta Salad

🧂 Ingredients

• 1 cup fresh flat leaf parsley

  loosely packed
• ¼ cup fresh dill

  loosely packed
• ¼ cup fresh mint

  loosely packed
• 2 cloves garlic
• ¼ cup olive oil
• 1 large lemon

  juiced
• 1 tsp maple syrup
• 1 pinch salt and pepper
• 1 pound cavatelli

  or any pasta of choice
• 4 baby bell peppers

  or 1 large pepper chopped
• 2 persian cucumbers

  chopped
• ¼ cup pitted green olives

  sliced in rings
• ¼ cup kalamata olives

  sliced in rings
• 1 cup cherry tomatoes

  halved
• 1 cup fresh herbs

  chopped dill, parsley, mint and arugula
• 15 oz chickpeas

  rinsed and drained

Instructions

• 1 Cook the cavatelli according to package, drain, rinse with cold water, drain
  again and toss with a few drops olive oil to prevent sticking and set aside in a
  large bowl.
• 2 Preheat the oven to 400 and roast the bell peppers whole on a sheet pan for 20
  minutes. Let cool enough to handle then remove seeds and stems and chop
  rustically and add to bowl with the pasta.
• 3 Make the dressing by combining parsley, mint, dill, garlic, lemon, maple syrup,
  salt and pepper in a blender and pureeing until smooth and creamy.
• 4 Add the blended dressing mixture to the pasta and mix until well coated.
• 5 Add cucumbers, tomatoes, olives, garbanzos and fresh herbs to the bowl and toss
  well.
• 6 Top with fresh ground black pepper.
• 7 Eat within 3-4 days for best quality

Nutrition Info