Pasta Salad

This pasta salad bowl is bright, crisp, and satisfying. Tender shell pasta catches a light dressing while asparagus and sweet bell peppers add color and crunch. It’s perfect for lunches, picnics, or easy make-ahead meals.

This is Let’s Veg freshness built into a bowl.

Olivia

Pasta Salad

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Pasta salad with asparagus, red and yellow bell peppers, and shell pasta. A colorful Let’s Veg recipe perfect for light lunches and sides.

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Prep Time 15 minutes mins

Cook Time 10 minutes mins

Total Time 25 minutes mins

Servings: 4

Course: Appetizer, Salad, Side Dish, Snack

Cuisine: American, Italian

Calories: 192

Ingredients Cooking Instructions Nutrition Notes

Ingredients

  

1x2x3x?

• 12 oz shell pasta
• 1 cup asparagus trimmed and cut into bite-size pieces
• 1 red bell pepper, sliced
• 1 yellow bell pepper, sliced minced (optional)
• 2 tbsp olive oil
• Salt to taste
• Black pepper to taste
• dressing
• 3 tbsp olive oil
• 1½ tbsp lemon juice or red wine vinegar
• 1 tbsp Dijon mustard
• Salt to taste
• black pepper to taste
• Fresh basil or parsley Optional
• Crumbled feta or shaved Parmesan Optional

Cooking Instructions

 

1. Cook shell pasta in salted water according to package directions. Drain and cool slightly.
2. Blanch asparagus in boiling water for 2-3 minutes, then drain and cool.
3. In a large bowl, combine pasta, asparagus, red bell pepper, and yellow bell pepper.
4. Whisk dressing ingredients in a small bowl.
5. Pour dressing over pasta and toss gently.
6. Season with salt and pepper.
7. Add optional herbs or cheese if using. Serve chilled or at room temperature.

Nutrition

Calories: 192kcalCarbohydrates: 7gProtein: 2gFat: 18gSaturated Fat: 2gPolyunsaturated Fat: 2gMonounsaturated Fat: 13gSodium: 45mgPotassium: 208mgFiber: 2gSugar: 2gVitamin A: 1247IUVitamin C: 95mgCalcium: 17mgIron: 1mg

Notes

Roast peppers and asparagus for deeper flavor

Add olives or nuts for texture

Keeps well refrigerated for up to 2 days

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