Lemon Pepper Pasta Salad Recipe🍋WW Summer Pasta Salad🍅 WW Cold Pasta Salad Recipe | Weight Watchers

feta cheese

🥗Healthier: goat cheese

💰Cheaper: cottage cheese

Cottage cheese is less expensive while still providing creaminess.

olive oil

🥗Healthier: avocado oil

💰Cheaper: vegetable oil

Vegetable oil is a more budget-friendly option.

Start by boiling water in a large pot.

Add 8 ounces of chickpea rotini pasta to the boiling water and cook according to package instructions for 7 to 9 minutes.

While the pasta is cooking, zest and juice the large lemon, aiming for 2 tablespoons of lemon juice and about 1 teaspoon of zest.

In a small bowl, combine the lemon juice, lemon zest, 1/4 cup olive oil, 1/4 teaspoon dried basil, 1/2 teaspoon garlic powder, 4 teaspoons dried parsley, 1/4 teaspoon black pepper, 1/4 teaspoon salt, and 1 teaspoon Dijon mustard. Whisk together until well combined.

Drain the cooked pasta and rinse it with cold water to stop the cooking process.

Chop the medium zucchini into slices and sauté it in a non-stick pan over medium heat, sprinkling with about 1/2 teaspoon lemon pepper, cooking until softened for about 5 to 7 minutes.

Once the zucchini is cooked, let it cool.

Chop the tomatoes and red onion, and add them to the large bowl with the cooled pasta.

Add the drained can of corn and the cooled zucchini to the pasta bowl.

Pour the dressing over the pasta and toss everything together.

Finally, chop the avocado and gently fold it into the salad mixture.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens