This pasta salad is perfect for your spring and summer gatherings! It's fresh, light, and full of flavor.
Prep Time15 minutesmins
Cook Time10 minutesmins
Course: Salad
Cuisine: American
Keyword: healthy, pasta, vegetables
Servings: 6
Calories: 492kcal
Ingredients
Pasta Salad
16ouncesorzo pasta
1cupfrozen petite peasthawed
1/2cuporange carrotshaved
1/2cupyellow carrotshaved
10thin asparagus
2green onionsthinly sliced
1cuptomatoeschopped
1/4cupparsleychopped
1/4cupbasil leavessliced
1large lemonjuiced and zested
Lemon Vinaigrette
1/2cupolive oil
1/4cupfresh lemon juice + remaining zestfrom above
1/4cupred wine vinegar
1large clove garlicminced
1tablespoonDijon mustard
1teaspoonsugar
1/4teaspoonsalt
1/4teaspoonpepper
Instructions
Cook the pasta according to the directions on the package, drain and rinse well with cold water. Allow it to sit in the colander while you prepare the rest salad.
Add all of the dressing ingredients to a mason jar, cover tightly, and shake until thoroughly combined.
To prepare the lemon for both the salad and the dressing, use a zester and remove as much as the zest as you can without getting any of the white pith. Set the zest aside, and squeeze out all the juice into a small bowl.
To prepare the asparagus, trim off the tough ends, and then trim the remaining stalk into 1" pieces. Bring a small pot of water to a boil, add the asparagus, and boil for two minutes. Pour into a strainer and rinse well with cold water to stop the cooking.
Add the pasta, all the vegetables, herbs, and one tablespoon of the lemon zest to a very large bowl. Stir to combine.
Pour the vinaigrette over the salad and stir to combine.
Taste and adjust the seasonings to your liking. You can also add more lemon juice, vinegar, olive oil, etc...
Serve immediately or chill in the refrigerator.
To garnish, sprinkle the top with extra herbs or green onion.