This Creamy Lemony Vegetable Pasta Salad is my new favorite quick and easy weeknight dinner. The vegetables boil with the pasta in the water, meaning less time, effort, and fewer dishes (yay!).
The whole thing takes only 20 minutes to throw together, especially since the minimal amount of prep work can be done while the pasta and veggies cook. It’s dressed in a light, bright dressing made of lemon juice and zest, mayonnaise, garlic, and extra-virgin olive oil.
It’s so good, in fact, that I’m sitting here writing this post at 9 in the morning munching on the leftovers (which, by the way, hold up extremely well!).
This is the second time I’ve made this in two weeks. The first time, I used Banza chickpea pasta, which made it more hearty, higher in protein, gluten-free, and great for a full meal….