Lemony Spring Pasta Salad
This seasonal pasta salad is packed with spring veggies, al dente rotini pasta, sharp and salty feta cheese, peppery arugula, buttery, crunchy pine nuts, and fresh basil then topped with a bright lemon vinaigrette.
Ingredients
Pasta Salad
- 8 oz box gluten-free brown rice pasta
- 1/2 cup feta
- 1 large zucchini cut into half moons
- 1 bunch of asparagus cut into pieces
- 1-2 tablespoon olive oil
- 1/3 cup toasted pine nuts
- 1 1/2 cups arugula
- Desired amount of dressing
- Salt and pepper to taste
- 4-5 basil leaves for topping
Lemon Vinaigrette
- Juice and zest of one small lemon
- ΒΌ cup olive oil
- 2 teaspoons honey or cane sugar
- 1 1/2 teaspoons Dijon mustard
- Salt and pepper to taste
Instructions
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Cook pasta according to package instructions. Allow to cool.
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In a salad dressing shaker or jar, add all the dressing ingredients and shake or stir vigorously until well combined.
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In a large skillet, heat 1/2-1 tablespoon olive oil. Cook asparagus for 3-5 minutes, or until cooked through but still crisp.
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Heat the additional 1/2 tablespoon of olive oil and cook zucchini until both sides are caramelized but the zucchini is still crisp ( (about 2 minutes per side. Do not overcook it or it will become soggy in the pasta salad.
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Allow veggies to cool.
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In a large bowl, combine cooked pasta, cooked veggies, arugula, feta and desired amount of dressing and toss until all the noodles are well coated. Top with toasted pine nuts.
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Serve and enjoy!