Early Summer Pasta Salad | VegNews

Name: Early Summer Pasta Salad | VegNews
Ingredients: For the Lemon Parsley Vinaigrette:; 2 minced garlic cloves; 3 tablespoons plus 1 teaspoon olive oil, divided; ⅜ teaspoons salt, divided; ¼ cup fresh lemon juice; 1½ teaspoons lemon zest; 1 cup packed parsley, roughly chopped; 1 tablespoon white balsamic vinegar; For the pasta salad:; 2 large leeks, cleaned well, ends removed, and sliced into 1/4-inch slices; 5 stems rainbow chard, chopped; ½ cup fresh spring peas, blanched for 2 minutes and drained; ½ tablespoon olive oil; ½ teaspoon salt, plus more (for garnish); 1 (16-ounce) package brown rice fusilli pasta, cooked, drained, and rinsed with cold water; 1½ cups cooked cannellini beans, rinsed well; 4 small carrots, shredded; Freshly ground black pepper

vegnews.com

Summer is here, and whether it’s a simple lunch or BBQ side dish, we love this easy-to-make, cold pasta salad.

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Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at vegnews.com.

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Ingredients

For the Lemon Parsley Vinaigrette:
2 minced garlic cloves
3 tablespoons plus 1 teaspoon olive oil, divided
⅜ teaspoons salt, divided
¼ cup fresh lemon juice
1½ teaspoons lemon zest
1 cup packed parsley, roughly chopped
1 tablespoon white balsamic vinegar 
For the pasta salad:
2 large leeks, cleaned well, ends removed, and sliced into 1/4-inch slices
5 stems rainbow chard, chopped
½ cup fresh spring peas, blanched for 2 minutes and drained
½ tablespoon olive oil
½ teaspoon salt, plus more (for garnish)
1 (16-ounce) package brown rice fusilli pasta, cooked, drained, and rinsed with cold water
1½ cups cooked cannellini beans, rinsed well
4 small carrots, shredded
Freshly ground black pepper