Farmer’s Market Pasta Salad
If you love to stock up on produce at your local market, here’s a vegetable pasta salad that will help you feature all of those tasty, fresh finds! Developed by Registered Dietitian Sharon Palmer from The Plant-Powered Blog, it is positively packed with nutrient-filled veggies and will feed a hungry crowd.
Farmer’s Market Pasta Salad
Total Time 30 minutes
Servings 12 Servings
Calories 162 kcal
Ingredients
- 8 ounces fusilli pasta
- ½ bunch radishes thinly sliced
- 4 small heirloom carrots scrubbed (don’t peel), thinly sliced
- 1 bunch thin asparagus trimmed, sliced in 1 ½-inch pieces
- 1 small summer squash yellow, green, silver
- ½ red or white onion thinly sliced
- 1 bell pepper purple, red, yellow, orange, green, thinly sliced
- 2 cups heirloom cherry tomatoes sliced in half (orange, yellow, green, red)
- ½ bunch baby arugula about 2 cups
- ½ cup pinenuts
- ¼ cup chopped fresh basil
For vinaigrette
- 3 tablespoons extra virgin olive oil
- ¼ cup red wine vinegar
- 1 tablespoon whole grain mustard
- 1 tablespoon lemon zest
- 1 clove garlic minced
- ¼ teaspoon kosher salt
- ¼ teaspoon freshly ground black pepper
Instructions
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Fill a large pot with water and bring to a boil. Place pasta in boiling water and cook until al dente.
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Meanwhile, prepare vegetables and place carrots, asparagus, summer squash, onion, and pepper in a large bowl.
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When pasta is done cooking (to al dente stage), drain, and place hot pasta on top of the fresh vegetables to tenderize them slightly. Allow to cool for 15 minutes.
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Meanwhile, whisk together all vinaigrette ingredients in a small bowl. Pour over pasta salad mixture.
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Toss in arugula, pinenuts, and fresh basil. Chill until serving time.
Recipe Notes
** This recipe was entered into the Pasta Fits Recipe ReDux contest. As the first and only recipe challenge founded by registered dietitians, The Recipe ReDux aims to inspire the food lover in every healthy eater and inspire the healthy eater in every food lover.
