Lemon Basil Summer Pasta Salad

My sense of fashion is completely devastating.

I want to look more like Aria on Pretty Little Liars. She has the cutest clothes. Hands down.

Just look at those earrings. They are amazing. I would look like a lost duck with those on.

And this headband? I die. But I’m pretty sure if I started to wear clothes like this, people would think I was trying too hard and I would have zero money in my bank account.

I’d rather spend my money on heirloom tomatoes and portobello mushrooms and Mocha Cappuccino Hazelnut spread. Let’s. Be. Real.

This has the leftover quinoa pasta from last month’s Foodie Pen Pal and it is so.good. It has a different texture, which is refreshing. This whole salad is refreshing. It’s light and the feta gives it a creaminess in contrast to the crunchy, fresh vegetables.

As if you didn’t already have enough quinoa in your diet (since.. half of my recipes are quinoa-based), have some quin-pasta! So. Good. Reduce that inflammation in your body. Have a gluten-free meal.

Lemon Basil Summer Pasta Salad
Adapted from Keep Your Diet Real

1/2 box quinoa pasta
1/2 c edamame
1/2 c carrots, chopped
1/2 c zucchini, chopped
1/2 tomato, chopped
1/4 c feta
2 tbsp fresh basil, chpped
1 tbsp basil olive oil
1 tbsp red wine vinegar
1 tsp lemon pepper
Juice of 1/2 lemon

1. Cook pasta according to directions.
2. Blanch carrots and zucchini by dropping in boiling water for 60-90 seconds and then placing in bowl of ice water.
3. Combine zucchini, carrots, tomato, pasta, feta and basil.
4. In a separate bowl, combine olive oil, vinegar, lemon pepper and lemon juice. Drizzle over pasta. Serve hot or cold.

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