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–+ servings
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
Cook Time 10 minutes
Total Time 25 minutes
Servings: 4
Course: Appetizer, Salad, Side Dish, Snack
Cuisine: American, Italian
Calories: 192
Ingredients Cooking Instructions Nutrition Notes

Ingredients
  

  • 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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