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Lemon-Garlic Pasta Salad

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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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.


For the Pasta

  • 1 16-ounce box of fettucine
  • 10 small carrots
  • 20 thick stalks asparagus

For the Lemon-Garlic Viniagrette

  • 2 large lemons
  • 1 Teaspoon Dijon mustard
  • 1 Teaspoon honey
  • 2 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


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
Calories Per Serving703
Total Fat24g37%
Vitamin A1066µg100%
Vitamin B60.4mg20.1%
Vitamin C28mg47%
Vitamin E4mg21%
Vitamin K38µg47%
Folate (food)58µgN/A
Folate equivalent (total)58µg15%
Niacin (B3)3mg17%
Riboflavin (B2)0.2mg11.8%
Sugars, added1gN/A
Thiamin (B1)0.2mg15.5%