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.
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.
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.
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.
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.