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Lemony Spring Pasta Salad

Lemony Spring Pasta Salad
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Lemony Spring Pasta Salad is a vibrant and refreshing dish that embodies the essence of spring with its combination of fresh vegetables, zesty lemon dressing, and satisfying textures. This delightful salad features gluten-free brown rice pasta twirled with crisp asparagus, tender zucchini, and peppery arugula, all enhanced by creamy feta and crunchy toasted pine nuts. Perfect for gatherings, picnics, or a light weeknight meal, this salad is not only easy to prepare but also packed with nutrients to nourish your body. Each bite offers a burst of flavors that will invigorate your senses and make every occasion feel special.

Ingredients

Scale
  • 8 oz gluten-free brown rice pasta
  • 1/2 cup feta cheese (or dairy-free alternative)
  • 1 large zucchini
  • 1 bunch asparagus
  • 1–2 tablespoons olive oil
  • 1/3 cup toasted pine nuts
  • 1 1/2 cups arugula
  • Juice and zest of one small lemon
  • 1/4 cup olive oil (for dressing)
  • 2 teaspoons honey or cane sugar
  • 1 1/2 teaspoons Dijon mustard
  • Salt and pepper to taste

Instructions

  1. Boil salted water in a large pot, add the gluten-free brown rice pasta, and cook according to package instructions until al dente (about 7–10 minutes). Drain and cool.
  2. In a skillet over medium-high heat, sauté asparagus in half a tablespoon of olive oil for about three minutes until crisp. Remove from skillet.
  3. Sauté zucchini in the same skillet for two minutes per side until golden brown.
  4. Allow the sautéed veggies to cool before combining them with the cooled pasta, arugula, and feta in a large bowl.
  5. Whisk together lemon juice, zest, olive oil, honey or sugar, Dijon mustard, salt, and pepper to create the dressing; pour over the salad and toss gently.
  6. Top with toasted pine nuts before serving.

Nutrition

Find it online: https://isabellacooks.com/lemony-spring-pasta-salad/