Pasta Salad with Lemon Poppy Seed Dressing
Quick, fresh and easy gluten-free pasta salad recipe perfect for making in advance and packing up to take to barbecues and picnics!
Servings: 4 Servings
Calories: 357kcal
Ingredients
Pasta Salad:
- 2 cups uncooked gluten-free pasta noodles of choice
- 1 cup shelled peas I used frozen
- 1 cup cherry tomatoes
- 1 1/2 cups shredded carrot
- ¼ red onion thinly sliced
- 1/3 cup lemon poppy seed dressing recipe below
- sea salt to taste
Lemon Poppy Seed Dressing:
- 1/3 cup olive grapeseed, or avocado oil
- 3 tablespoons fresh lemon juice
- 2 tablespoons white vinegar
- 1 clove large garlic minced
- 2 tablespoons pure maple syrup*
- Zest from 1 lemon
- 1 tablespoon stone ground mustard
- 1 tablespoon poppy seeds
Instructions
Prepare the Lemon Poppy Seed Dressing:
- Add all of the ingredients for the dressing to a small blender and blend until completely smooth. Set aside until ready to use.
Prepare the Pasta:
- Cook pasta according to package instructions (I typically cook mine a couple minutes less than specified on the package because I like my pasta al dente). Once cooked, strain pasta and run lukewarm water over it. Allow pasta to cool.
- Add pasta and remaining ingredients for the salad to a large serving bowl. drizzle in 1/3 cup of the lemon poppy seed dressing (reserving the rest for future salads), and toss until everything is coated. Taste salad for flavor and add sea salt and/or more dressing to taste. Refrigerate until ready to serve.
Notes
*You can replace the maple syrup with honey if you're fine with the recipe not being vegan.
Nutrition
Serving: 1Serving | Calories: 357kcal | Carbohydrates: 60g | Protein: 7g | Fat: 9g | Fiber: 4g | Sugar: 9g