Description
A light and refreshing springtime pasta salad packed with fresh vegetables and a bright lemon vinaigrette, perfect for gatherings or easy lunches.
Ingredients
Scale
- 1 lb spiral pasta
- 2 tbsp sea salt
- 1 large English cucumber
- 3 cups tear drop tomatoes
- 1 can whole olives
- 3/4 cup red onion
- 1 cup mini sweet bell peppers
- 5 cups broccoli florets
- 1 bunch asparagus
- 3/4 cup extra virgin olive oil
- Juice of 3 lemons
- 3 to 4 large garlic cloves
- 1 tbsp dried dill
- 2 tsp salt
Instructions
- Cook pasta to al dente in salted water.
- Drain pasta over broccoli florets.
- Whisk olive oil and lemon juice in a bowl.
- Add garlic, dill, and salt to dressing.
- Blanch asparagus briefly and add to dressing.
- Toss warm pasta and broccoli with vinaigrette.
- Rest for 10 minutes, then add remaining vegetables.
- Toss gently and serve fresh or chilled.
Notes
- Use organic ingredients when possible.
- Tastes great fresh or chilled.
- Prep Time: 30 minutes
- Cook Time: 0 minutes
- Category: Side Dish
- Method: Boiling
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 292
- Sugar: 4 g
- Sodium: 83 mg
- Fat: 14 g
- Saturated Fat: 2 g
- Unsaturated Fat: 12 g
- Trans Fat: 0 g
- Carbohydrates: 35 g
- Fiber: 3 g
- Protein: 7 g
- Cholesterol: 1 mg