Pasta Salad

Pasta Salad

This Pasta Salad recipe will be your new summer favorite! Enjoy for lunch or dinner as a fresh and light meal. This recipe is bursting with flavors from fresh arugula to Sylvia's Lemon Pepper Seasoning. 

Prep Time 
Cook Time

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
1-2 tablespoon olive oil
1/3 cup toasted pine nuts
1 1/2 cups arugula
Desired amount of dressing
Salt and pepper to taste
4-5 basil leaves for topping

Lemon Vinaigrette
Juice and zest of one small lemon
¼ cup olive oil
2 teaspoons honey or cane sugar
1 1/2 teaspoons Dijon mustard
Salt and pepper to taste
1 tsp Sylvia's Lemon Pepper Seasoning 

1) 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.
2) In a large skillet, heat 1/2-1 tablespoon olive oil. Cook asparagus for 3-5 minutes, or until cooked through but still crisp.
3) 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.
4) Allow veggies to cool.
5) In a large bowl, 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.
6) Serve and enjoy!

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