Description
A vibrant and refreshing spring picnic pasta salad with fresh vegetables, a zesty lemon vinaigrette, and optional feta cheese and pine nuts.
Ingredients
Scale
- 1 pound pasta (rotini or penne)
- 1 cup asparagus, trimmed and cut into 1 inch pieces
- 1 cup cherry tomatoes, halved
- 1/2 cup red onion, thinly sliced
- 1/2 cup fresh basil leaves, chopped
- 1/4 cup Kalamata olives, halved
- 1/4 cup olive oil
- 3 tablespoons lemon juice
- 2 cloves garlic, minced
- 1 teaspoon Dijon mustard
- Salt and pepper to taste
- 1/2 cup crumbled feta cheese (optional)
- 1/4 cup pine nuts, toasted (optional)
Instructions
- Cook the pasta according to package directions until al dente.
- While the pasta is cooking, blanch the asparagus by adding it to boiling water for 1 minute, then transferring it to an ice bath.
- In a small bowl, whisk together the olive oil, lemon juice, minced garlic, and Dijon mustard. Season with salt and pepper.
- Drain the pasta and rinse with cold water.
- In a large bowl, combine the pasta, asparagus, tomatoes, red onion, basil, and olives.
- Pour the vinaigrette over the pasta salad and toss gently.
- Chill in the refrigerator for at least 30 minutes before serving.
- Garnish with feta cheese and toasted pine nuts (if using) and serve.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Salad
- Cuisine: Mediterranean
Nutrition
- Calories: 350
- Sugar: 6g
- Sodium: 250mg
- Fat: 18g
- Saturated Fat: 3g
- Carbohydrates: 40g
- Fiber: 4g
- Protein: 10g
- Cholesterol: 0mg
Keywords: pasta salad, spring, picnic, asparagus, lemon