Lemon Summer Pasta Salad

Ingredients:

• 12 oz gluten-free pasta (fusilli or penne work well)

• 1 cup cherry tomatoes, halved

• 1 cup cucumber, diced

• 1/2 cup red onion, thinly sliced

• 1/2 cup Kalamata olives, pitted and halved

• 1/4 cup fresh basil, chopped

• 1/4 cup fresh parsley, chopped

• 1/2 cup cooked chickpeas (optional for added protein)

• Salt & black pepper to taste

Lemon Dressing:

• 1/4 cup extra virgin olive oil

• 1/4 cup fresh lemon juice (about 2 lemons)

• 1 tablespoon lemon zest

• 1 teaspoon Dijon mustard

• 1 garlic clove, minced

• 1/2 teaspoon maple syrup or agave (optional for balance)

• Salt & pepper to taste

Instructions:

1. Cook the gluten-free pasta according to package instructions. Drain and rinse with cold water to stop the cooking.

2. In a small bowl, whisk together all dressing ingredients until emulsified.

3. In a large bowl, combine the cooked pasta, cherry tomatoes, cucumber, red onion, olives, chickpeas (if using), and herbs.

4. Pour the dressing over the salad and toss gently to combine.

5. Taste and adjust seasoning as needed. Chill for at least 30 minutes before serving for best flavor.

6. Serve cold, garnished with extra herbs or lemon zest if desired.

Tips:

• For a nutty twist, sprinkle with toasted pine nuts or sunflower seeds.

• Want it creamier? Add a scoop of dairy-free pesto or mashed avocado.

Let me know if you'd like a printable version or ideas for pairing this salad with mains!