Enchantress Spring and Summer Pasta Salad
Celebrate the vibrant flavors of the season with our Enchantress Spring and Summer Pasta Salad, a refreshing and colorful dish that’s perfect for picnics, barbecues, or light weekday lunches. Bursting with fresh ingredients like tender blanched asparagus, juicy cherry tomatoes, crisp English cucumber, and fragrant herbs, this pasta salad is as visually stunning as it is delicious. Tossed with a tangy homemade dressing featuring red wine vinegar, lemon juice, and a hint of honey, every bite is a harmonious blend of zesty and savory notes, complemented by creamy crumbled feta. Quick to prepare and served chilled, this crowd-pleasing recipe offers a delightful way to embrace seasonal produce while keeping things light yet satisfying.
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Recipe Information
Ingredients
- 12 oz rotini pasta (or your favorite short pasta)
- 2 cups cherry tomatoes, halved
- 1 English cucumber, diced
- 1 red bell pepper, diced
- 1 lb fresh asparagus, trimmed and cut into 2-inch pieces
- 0.5 red onion, finely diced
- 1 cup feta cheese, crumbled
- 0.5 cup fresh basil leaves, thinly sliced
- 0.25 cup fresh parsley, chopped
- 0.25 cup olive oil
- 3 tbsp red wine vinegar
- 2 tbsp lemon juice
- 1 tsp Dijon mustard
- 1 tsp honey
- 2 cloves garlic, minced
- 0.5 tsp salt
- 0.25 tsp black pepper
Instructions
Bring a large pot of salted water to a boil. Cook the rotini pasta according to package instructions until al dente. Drain the pasta and rinse it with cold water to halt the cooking process. Set aside to cool completely.
While the pasta is cooking, prepare the asparagus. Bring a small pot of water to a boil, add the asparagus, and blanch for 2-3 minutes until bright green and tender-crisp. Drain and quickly transfer to a bowl of ice water to cool, then drain again and set aside.
In a large bowl, combine the cooled pasta, blanched asparagus, cherry tomatoes, cucumber, red bell pepper, red onion, feta cheese, basil, and parsley.
In a small bowl, whisk together the olive oil, red wine vinegar, lemon juice, Dijon mustard, honey, minced garlic, salt, and black pepper to create the dressing.
Pour the dressing over the salad ingredients and toss gently to ensure everything is evenly coated.
Cover the bowl with plastic wrap or transfer the salad to an airtight container. Refrigerate for at least 1 hour to allow the flavors to meld together.
Before serving, give the salad a quick toss and taste for seasoning. Add more salt or pepper if needed.
Serve chilled and enjoy this enchanting medley of flavors!
Nutrition Facts
Calories |
2687 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 116.5 g | 149% | |
| Saturated Fat | 43.7 g | 218% | |
| Polyunsaturated Fat | 5.3 g | ||
| Cholesterol | 200 mg | 67% | |
| Sodium | 3916 mg | 170% | |
| Total Carbohydrate | 320.5 g | 117% | |
| Dietary Fiber | 33.2 g | 119% | |
| Total Sugars | 46.7 g | ||
| Protein | 96.5 g | 193% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 1622 mg | 125% | |
| Iron | 24.3 mg | 135% | |
| Potassium | 3617 mg | 77% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
