Mustard Vinaigrette:
2 Tbsp extra virgin olive oil
1 lemon, juiced
2 Tbsp Dijon mustard
2 cloves garlic, minced
½ tsp freshly ground black pepper
¼ tsp kosher salt (optional)
1. Fill a large pot with water and bring to a boil. Place pasta in boiling water and cook until al dente, according to package directions. Remove from heat, drain and rinse with cold water. Transfer to a large mixing bowl and allow to cool.
2. Meanwhile, prepare vegetables. Add radishes, carrots, summer squash, leeks (or green onions), bell pepper, cherry tomatoes, and pine nuts to the bowl and toss gently. Add baby leafy greens and basil to bowl and set aside.
3. Make vinaigrette by whisking together olive oil, lemon juice, mustard, garlic, black pepper, and salt (optional) in a small bowl. Pour vinaigrette over pasta salad mixture. Toss gently. Chill until serving time.
Per serving: Calories: 306; Total Fat: 13 g; Saturated Fat: 1 g; Total Carbohydrate: 39 g; Total Sugars: 4 g (Added, 0 g); Dietary Fiber: 8 g; Protein: 16 g; Sodium: 130 mg; Potassium: 635 mg; Calcium: 191 mg; Vitamin D: 0 mcg; Iron: 4 mg
(oz=ounces; Tbsp=tablespoon; tsp=teaspoons; g=grams; mg=milligram(s); mcg = micrograms)