Lemon-Garlic Pasta Salad

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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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4
Servings
703
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

  • 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

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.

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.

Nutritional Facts

Total Fat
24g
37%
Sugar
12g
N/A
Saturated Fat
4g
22%
Cholesterol
5mg
2%
Protein
19g
39%
Carbs
103g
34%
Vitamin A
1066µg
100%
Vitamin B6
0.4mg
20.1%
Vitamin C
28mg
47%
Vitamin E
4mg
21%
Vitamin K
38µg
47%
Calcium
170mg
17%
Fiber
9g
35%
Folate (food)
58µg
N/A
Folate equivalent (total)
58µg
15%
Iron
3mg
15%
Magnesium
86mg
22%
Monounsaturated
16g
N/A
Niacin (B3)
3mg
17%
Phosphorus
327mg
47%
Polyunsaturated
3g
N/A
Potassium
765mg
22%
Riboflavin (B2)
0.2mg
11.8%
Sodium
755mg
31%
Sugars, added
1g
N/A
Thiamin (B1)
0.2mg
15.5%
Zinc
2mg
15%

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