This year I planted lots of different herbs in pots on my deck. I’ve been doing my best to keep them watered – if you know me, you know this is a big step 😉 – and while they aren’t all exactly thriving (I’m talking to you chives and cilantro!) I’ve got a pretty good crop of mint, basil, dill, thyme, and parsley. I love having fresh herbs readily available. I whipped up this lemon-herb vinaigrette and tossed it with some pasta, lettuce, and carrot for a quick and easy (mostly) healthy lunch last week. It was delicious! Enjoy!
Lemon-Herb Pasta Salad
2 oz uncooked penne pasta (see note below)
2 cups chopped romaine lettuce
2 carrots, chopped or shredded
1/4 cup freshly squeezed lemon juice (~1 lemon)
2 tsp dijon mustard
2 tsp extra virgin olive oil
1 tsp honey (or to taste)
2 tbsp chopped fresh basil
2 tbsp chopped fresh mint
salt
pepper
croutons, if desired
1. Cook pasta to al dente according to package directions. Drain and set aside to cool.
2. In large bowl, whisk together lemon juice, mustard, olive oil, honey, basil, and mint. Add salt and pepper to taste.
3. Add cooked pasta, lettuce, and carrot. Toss to combine. Refrigerate until ready to serve. Top with croutons if desired. Serves 2.
Notes: I use Creamette 150 calorie pasta. It’s lower in calories and has more fiber than traditional pasta, but it still tastes great (just like traditional pasta in my opinion).
