Linguine Vegetable Salad with True Lemon Dressing

someone holding linguine pasta

Chickpeas provide the protein in this delicious and meat-free dish. Great for using fresh summer vegetables!


For the salad:
6 ounces linguine, cooked and drained (fresh made is best!)
2 cups snow peas
2 cups zucchini, thinly sliced
16 ounces chickpeas, drained and cooked
12 cherry tomatoes, halved

For the dressing:
1 cup scallions, chopped
4 tablespoons tomato paste
5 packets of True Lemon
4 tablespoon balsamic vinegar
4 cloves of garlic, minced
6 drops hot pepper sauce
2 teaspoons olive oil

  1. In large bowl, combine linguine, snow peas, zucchini, chickpeas, and cherry tomato halves; set aside.
  2. In blender or food processor, combine scallions, tomato paste, True Lemon, garlic, vinegar, oil, hot pepper sauce; puree until smooth.
  3. Pour dressing over salad; toss to coat thoroughly.

Adapted from the Weight Watchers Cooking for One Classics.