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Summer Pasta Salad with Lemon Vinaigrette

Summer Pasta Salad with Lemon Vinaigrette

  • Author: AlmaHerzog
  • Total Time: 37 minutes
  • Yield: 6 1x
  • Diet: Vegetarian

Description

This Summer Pasta Salad is bursting with flavor! Roasted bell peppers, asparagus, arugula, chickpeas, feta, and your favorite pasta get tossed in a zippy lemon vinaigrette, then showered with a ton of fresh herbs. This pasta salad makes the perfect accompaniment to main dishes, and it’s great on its own as well!

Ingredients

Scale
  • 3 bell peppers, thinly sliced
  • 1 pound asparagus, cut into 1 1/2” pieces
  • 2 tablespoons extra virgin olive oil
  • 1 teaspoon kosher salt
  • Freshly cracked black pepper
  • 1 pound fusilli or your favorite short-cut pasta
  • 1 (15 ounce) can chickpeas, drained and rinsed
  • 1/4 cup chopped fresh dill
  • 1/4 cup chopped fresh chives
  • 1/4 cup chopped fresh basil
  • 5 ounces crumbled feta
  • 2 cups baby arugula
  • Zest of 1 lemon
  • Juice of 2 lemons
  • 2 tablespoons vinegar (non-alcoholic)
  • 2 cloves garlic, minced or pressed
  • 1 teaspoon dijon mustard
  • 1/2 cup extra virgin olive oil
  • 3/4 teaspoon kosher salt
  • Freshly cracked black pepper

Instructions

  1. Step: Preheat oven to 425℉. Place sliced bell peppers and asparagus on a large rimmed baking sheet. Add the olive oil, salt, and pepper. Toss to coat. Roast for 10-12 minutes – veggies should still have a nice bite to them. Let cool.
  2. Step: Meanwhile, bring a large pot of salted water to a boil for the pasta. Cook until just shy of al dente. Drain, toss with a little olive oil, and let cool.
  3. Step: Make the salad dressing while the veggies and pasta are cooling. In a medium bowl, whisk together the lemon zest, lemon juice, vinegar, garlic, dijon, salt, and pepper. Stream in the olive oil slowly, whisking constantly until the dressing comes together. Season to taste with additional salt and pepper if desired.
  4. Step: Assemble the pasta salad. Add cooled pasta to a very large mixing bowl. Add the roasted peppers and asparagus. Stir to combine. Add the chickpeas, dill, chives, basil, feta, and arugula and toss again to combine. Pour the vinaigrette over the pasta salad and toss once more to combine. Season to taste with salt and pepper if desired. You can serve this at room temperature, or chill in the fridge for 3 hours for best flavor.

Notes

The pasta salad can be prepared ahead of time; it marinates beautifully in the fridge. Feel free to use any mix of garden-fresh herbs you prefer.

  • Prep Time: 20 minutes
  • Cook Time: 17 minutes
  • Category: Pasta Salad
  • Method: Roasting
  • Cuisine: Mediterranean

Nutrition

  • Serving Size: 1.5 cups
  • Calories: 410 kcal
  • Sugar: 4 g
  • Sodium: 580 mg
  • Fat: 18 g
  • Saturated Fat: 4 g
  • Unsaturated Fat: 13 g
  • Trans Fat: 0 g
  • Carbohydrates: 52 g
  • Fiber: 7 g
  • Protein: 12 g
  • Cholesterol: 15 mg

Keywords: cold asparagus pasta salad, easy pasta salad, healthy summer pasta salad, lemon pasta salad, summer pasta salad

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Find it online: https://easydashrecipes.com/summer-pasta-salad-with-lemon-vinaigrette-527343437634072122/