Pasta Salad with Lemon Poppy Seed Dressing
This refreshing pasta salad combines gluten-free noodles with vibrant veggies and a tangy lemon poppy seed dressing, making it a perfect dish for barbecues or light meals.
Equipment
- small blender
- large serving bowl
- Measuring cups
- Measuring spoons
Ingredients
- 2 cups uncooked gluten-free pasta noodles of choice (200g)
- 1 cup shelled peas (150g)
- 1 cup cherry tomatoes (150g)
- 1 ½ cups shredded carrot (150g)
- ¼ red onion (approximately 40g), thinly sliced
- ⅓ cup lemon poppy seed dressing (80mL)
- ⅓ cup olive oil, grapeseed oil, or avocado oil (80mL)
- 3 tablespoons fresh lemon juice (45mL)
- 2 tablespoons white vinegar (30mL)
- 1 large garlic clove, minced
- 2 tablespoons pure maple syrup or honey (30mL)
- zest from 1 lemon
- 1 tablespoon stone ground mustard (15g)
- 1 tablespoon poppy seeds (10g)
- sea salt to taste
Instructions
- Start by cooking your gluten-free pasta until it is just al dente, which should take about 10 minutes. You will know it is ready when it is tender but still has a bit of a bite. Do not overcook it, or it might get mushy in the salad later.
- Once your pasta is done, rinse it under cool water until it feels lukewarm to the touch. This helps stop the cooking process and keeps the pasta from sticking together. Watch out for draining it too well; you want a little moisture for the dressing to cling to.
- Add in the shelled peas, cherry tomatoes, shredded carrot, and red onion once your pasta is cool. You will want to mix this until it is all nicely combined and colorful. Do not skimp on the veggies; they add great texture and flavor.
- In a separate bowl, whisk together the lemon poppy seed dressing, olive oil, fresh lemon juice, white vinegar, minced garlic, maple syrup or honey, mustard, and poppy seeds until well mixed. It should smell fragrant and tangy. If it seems too thick, you could add a little water or more lemon juice.
- Now, pour that lovely dressing over the pasta and veggies and give everything a good toss. You want every bit to get coated in that zesty goodness. Just be careful not to over-mix, or the veggies might get squished.
- Taste your salad and sprinkle in sea salt until it is just right. Let it sit for a few minutes so the flavors can mingle a bit. Do not leave it too long, or the veggies could get soggy. Serve it fresh, and enjoy the bright flavors!
Notes
Refrigerate until ready to serve, and keep any unused dressing for future salads. Leftovers will last in the refrigerator for about 3 days.
If pressed for time, frozen peas are a great option and thaw quickly when added to the warm pasta. When cooling your pasta, use lukewarm water to help maintain a non-sticky texture that holds well in salads. If the dressing seems thick, a splash of water or a little more lemon juice can easily thin it down. For added flavor, adjusting the seasoning with more salt or dressing can make a noticeable difference in taste. If your vegetables end up soggy, opt for fresh, crisp options and serve the salad right after mixing for optimal texture.