Lemon-Garlic Pasta Salad

Lemon-Garlic Pasta Salad
Contributor
Lemon-Garlic Pasta Salad

Kristie Collado

Lemon-Garlic Pasta Salad

An easy way to make healthy summer pasta salad? Replace some of the pasta with ribbons of fresh carrot and asparagus. This bright, summery salad also features a homemade lemon-garlic viniagrette made with heart-healthy olive oil.

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4
Servings
259
Calories Per Serving
Deliver Ingredients

Notes

For the Viniagrette: If you don't have a jar with a lid, the viniagrette can be mixed in a bowl using a whisk.

Serving Suggestion: If desired, sprinkle the pasta with fresh snipped chives before serving.

Ingredients

For the Pasta

  • 16-ounce box of fettucine
  • 10  small carrots
  • 20  thick stalks asparagus

For the Lemon-Garlic Viniagrette

  • large lemons
  • 1  Teaspoon  Dijon mustard
  • 1  Teaspoon  honey
  • small cloves garlic, pressed
  • 6  Tablespoons  extra-virgin olive oil
  • Salt
  • Freshly ground black pepper

For the Finished Dish

  • 1/4  Cup  Parmesan cheese, freshly grated

Directions

For the Pasta

Place a large pot of heavily-salted water to boil.

In the meantime, cut ribbons from the carrots and asparagus by running a vegetable peeler along the length of the vegetable several times. If desired, stack the ribbons on top of each other and slice them in half lengthwise to create long, thin pieces.

When the water comes to a rolling boil, add the pasta and cook according to the package instructions. Add the vegetables to the pot when the pasta has one minute of cook time remaining.

After one minute, drain the pasta and vegetables and immediatley run them under cold water to stop the cooking process.

For the Lemon-Garlic Viniagrette

Zest one of the lemons and place the zest in a jar with a lid.

Cut the lemons in half and add the juice of one and a half lemons to the jar along with the mustard, honey, garlic, and olive oil. Close the jar and shake it until the viniagrette is combined.

Salt and pepper to taste.

 

For the Finished Dish

Place the drained noodles and vegetables into a large bowl. Pour the deisred amount of viniagrette over the noodles and toss to coat. Sprinkle the pasta salad with Parmesan cheese before serving.

Nutritional Facts

Total Fat
26g
37%
Sugar
1g
1%
Saturated Fat
4g
17%
Cholesterol
11mg
4%
Carbohydrate, by difference
3g
2%
Protein
4g
9%
Vitamin A, RAE
33µg
5%
Vitamin K (phylloquinone)
16µg
18%
Calcium, Ca
107mg
11%
Choline, total
2mg
0%
Folate, total
1µg
0%
Magnesium, Mg
5mg
2%
Phosphorus, P
80mg
11%
Selenium, Se
5µg
9%
Sodium, Na
242mg
16%
Water
4g
0%
Zinc, Zn
1mg
13%

Lemon Shopping Tip

Buying fruits in season when they are at the peak of their freshness make for great tasting food and can save you money.

Lemon Cooking Tip

Don’t throw out your overripe fruit – instead blend into a smoothie or salad dressing, add to muffin batter, bake into a cobbler, or boil down with sugar and a little lemon juice to make jam.