Summer Veggie & Basil Pasta Salad
Servings Prep Time
4people 15minutes
Cook Time
Servings Prep Time
4people 15minutes
Cook Time
For the Dressing
  • 1oz. Fresh basil
  • 2ea. Fresh lemons-Juiced
  • 1/3cup olive oil
  • 1 tsp. Brown mustard
  • 2Tbsp. Honey
  • Salt-Small pinch, to taste
For the Salad
  • 1box Banza Pasta
  • 1cup Yellow squash-Finely diced
  • 1/2cup Radishes-Finely diced
  • 3/4 cup Green onions-Chopped
  • Microgreens-Optional, for garnish
  • Salt & Pepper-To taste
  1. Begin by cooking the Banza pasta. Follow instructions on the box and watch closely–it usually takes slightly less time to cook than indicated on the box. Be careful not to overcook.
  2. While pasta is cooking, chop the yellow squash and radishes into small, match-stick style pieces. Add veggies, along with chopped green onions, to a large mixing bowl.
  3. Once pasta finishes cooking, drain and add to mixing bowl containing veggies. Drizzle lightly with olive oil and toss gently to prevent noodles from sticking together. Add a small pinch of salt & pepper, if desired. Set aside and let cool.
  1. Combine all ingredients in a small blender or food processor. Pulse until all ingredients are thoroughly combined & mixture appears creamy. Use additional honey and/or lemon juice to adapt the sweetness and/or the tartness of the recipe to your desired taste.
  2. Pour about half of the dressing over contents of mixing bowl and fold ingredients gently to incorporate. Allow mixture to sit & soak up the goodness for about 10 minutes.
  3. After 10 minutes, you may choose to add the remainder of the dressing or save it for another go-round.
  4. Serve cold or at room temperature and top with microgreens, if desired. Will keep well in the fridge for about a week and is a great enjoyed by itself or as a topping for traditional salads!