vegetarian | gluten free | egg free | nut free

30 minutes or less | batch prep

What You’ll Need:

2 c brown rice, quinoa or chickpea pasta

For the dressing:

½ c olive oil

.25oz (about 1/4c) fresh basil, leaves sliced into thin strips

1/8 c red wine vinegar

¼ tsp salt

1/8 tsp black pepper

1 clove minced garlic

½ tbsp. Dijon mustard

2 broccoli crowns, broken into florets

1 c frozen shelled edamame, thawed

1 sweet bell pepper, diced

1 zucchini, diced

½ pint cherry tomatoes, halved

½ c kalamata olives, halved

additional .25oz (about 1/4) c basil, sliced in strips

½ c (about 4oz) Parmesan cheese, shredded

Bring a medium pot of lightly salted water to a boil for the pasta & cook according to package instructions.

Meanwhile, combine 1/4 c basil & olive oil in a small bowl & set aside. Basil will begin to infuse the oil. It will be awesome.

In a the bottom of a separate, large bowl, whisk remaining ingredients for the dressing.

Then, chop up those veggies & toss into the bowl with prepared dressing.

Drain & rinse cooked pasta with cool water. Add to veggie bowl.

Add basil infused oil & Parmesan cheese. Toss to coat.

Trust me when I say you will never make another pasta salad with bottled Italian dressing again. Ever.

Serves 4