top of page

Lemony Spring Pasta Salad


Pasta Salad

8 oz box gluten-free brown rice pasta

1/2 cup feta

1 large zucchini cut into half moons

1 bunch of asparagus cut into pieces

1 tablespoon olive oil

1/3 cup toasted pine nuts

1 1/2 cups arugula

Desired amount of dressing

Salt and pepper to taste

Lemon Vinaigrette

Juice and zest of one small lemon

¼ cup olive oil

1 ½ teaspoons honey or cane sugar

1 teaspoon Dijon mustard

Salt and pepper to taste


Cook pasta according to package instructions. Allow to cool

In a salad dressing shaker or jar, add all the dressing ingredients and shake or stir vigorously until well combined

In a large skillet, heat 1/2 tablespoon olive oil. Cook asparagus for 3-5 minutes, or until cooked through but still crisp

Heat the additional 1/2 tablespoon of olive oil and cook zucchini until both sides are caramelized but the zucchini is still crisp ( (about 2 minutes per side. Do not overcook it or it will become soggy in the pasta salad

Allow veggies to cool

Combine cooked pasta, cooked veggies, arugula, feta and desired amount of dressing and toss until all the noodles are well coated. Top with toasted pine nuts

Serve and enjoy!


bottom of page