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–+ servings
Lemony Spring Pasta Salad

Fresh Lemony Spring Pasta Salad Bursting with Veggie Goodness

A refreshing Lemony Spring Pasta Salad filled with vibrant veggies and gluten-free pasta, perfect for spring gatherings.
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Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
Servings: 4 servings
Course: Salad
Cuisine: American
Calories: 350
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Pasta
  • 2 cups Gluten-Free Brown Rice Pasta
For the Vegetables
  • 1 large Zucchini Feel free to swap with yellow squash.
  • 1 bunch Asparagus Broccoli makes a great alternative.
  • 1.5 cups Arugula Baby spinach is a milder substitute.
For the Dressing
  • 1/4 cup Olive Oil Avocado oil works too.
  • 1 small Lemon Juice and zest required.
  • 2 teaspoons Honey or Cane Sugar Maple syrup is a plant-based option.
  • 1.5 teaspoons Dijon Mustard Whole grain mustard adds texture.
  • Salt and Pepper Use to taste.
For the Toppings
  • 1 cup Feta Cheese Crumbled goat cheese is a creamy substitute.
  • 1/3 cup Toasted Pine Nuts Walnuts or sunflower seeds work well too.
  • 4-5 Basil Leaves Parsley is a nice alternative.

Equipment

  • Large pot
  • Small bowl or jar
  • skillet
  • mixing bowl

Method
 

Step-by-Step Instructions
  1. Cook the pasta in a large pot of salted boiling water for 7-10 minutes until al dente. Drain and rinse under cold water.
  2. Prepare the lemon vinaigrette by combining lemon juice, zest, olive oil, honey, Dijon mustard, salt, and pepper. Whisk until emulsified.
  3. Sauté asparagus in a skillet with olive oil for 3-5 minutes until tender-crisp. Set aside.
  4. In the same skillet, sauté zucchini for about 2 minutes on each side until slightly charred. Set aside to cool.
  5. In a large mixing bowl, combine cooled pasta, sautéed asparagus, sautéed zucchini, arugula, and crumbled feta. Drizzle with vinaigrette and toss gently.
  6. Top with toasted pine nuts and fresh basil leaves before serving. Enjoy chilled or at room temperature.

Nutrition

Serving: 1servingCalories: 350kcalCarbohydrates: 30gProtein: 10gFat: 22gSaturated Fat: 4gPolyunsaturated Fat: 3gMonounsaturated Fat: 14gCholesterol: 15mgSodium: 300mgPotassium: 400mgFiber: 4gSugar: 2gVitamin A: 800IUVitamin C: 50mgCalcium: 150mgIron: 2mg

Notes

For best results, avoid overcooking the vegetables to maintain their crunch. Feel free to customize ingredients based on seasonal availability.

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