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Lemony Spring Pasta Salad

Lemony Spring Pasta Salad That Brightens Your Plate

This Lemony Spring Pasta Salad is a vibrant and refreshing way to celebrate spring with fresh veggies and zesty flavors.
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Prep Time 15 minutes
Cook Time 10 minutes
Chilling Time 30 minutes
Total Time 55 minutes
Servings: 4 servings
Course: Salad
Cuisine: American
Calories: 320
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Pasta
  • 8 ounces gluten-free brown rice pasta Any gluten-free pasta works as a substitute.
For the Vegetables
  • 1 medium zucchini Yellow squash can be swapped.
  • 1 bunch asparagus Green beans can substitute.
For the Dressing
  • 1/4 cup olive oil Any neutral oil can be used.
  • 1 medium lemon Juice and zest required.
  • 1 tablespoon honey or cane sugar Maple syrup is a vegan alternative.
  • 1 tablespoon Dijon mustard Yellow mustard can be used.
  • to taste salt and pepper Essential for enhancing all flavors.
For the Toppings
  • 1 cup feta cheese Goat cheese is a suitable substitute.
  • 1/4 cup toasted pine nuts Walnuts or sunflower seeds are alternatives.
  • 2 cups arugula Spinach can be used instead.
  • 1/4 cup basil leaves Parsley can substitute.

Equipment

  • large pot
  • colander
  • Skillet
  • Jar or shaker
  • large mixing bowl
  • Tongs or spatula

Method
 

Step-by-Step Instructions
  1. Cook the gluten-free brown rice pasta in salted boiling water for 8–10 minutes until al dente. Drain and rinse with cold water to cool.
  2. Sauté asparagus in ½ tablespoon of olive oil over medium-high heat for 3–5 minutes until bright green. Set aside. Sauté zucchini in additional ½ tablespoon of olive oil for 2 minutes per side until lightly charred.
  3. Combine lemon juice, zest, ¼ cup olive oil, honey (or cane sugar), and Dijon mustard in a jar. Season with salt and pepper. Shake or stir until emulsified.
  4. In a large bowl, combine cooled pasta, sautéed asparagus, zucchini, arugula, and crumbled feta. Drizzle with dressing and toss gently to coat.
  5. Serve immediately or chill in the refrigerator for at least 30 minutes before serving. Top with toasted pine nuts and fresh basil.

Nutrition

Serving: 1servingCalories: 320kcalCarbohydrates: 40gProtein: 8gFat: 15gSaturated Fat: 3gPolyunsaturated Fat: 2gMonounsaturated Fat: 9gCholesterol: 10mgSodium: 400mgPotassium: 300mgFiber: 5gSugar: 3gVitamin A: 15IUVitamin C: 30mgCalcium: 10mgIron: 10mg

Notes

For best results, chill the salad before serving to allow flavors to meld together. Store leftovers in an airtight container in the refrigerator for up to 3 days.

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