Lip Smacking Linguini Salad with Horseradish Dressing
Bright, bold, and bursting with flavor, this Lip Smacking Linguini Salad with Horseradish Dressing is the perfect addition to your summer table or any casual gathering. Featuring al dente linguini tossed with crisp, colorful vegetables like cherry tomatoes, red bell pepper, and cucumber, this salad gets a refreshing lift from ribbons of carrot and vibrant sprigs of fresh parsley and dill. But the real star? The creamy yet tangy horseradish dressing, crafted with olive oil, Dijon mustard, honey, and a zesty splash of apple cider vinegar and lemon juice. Ready in just 25 minutes, this chilled pasta salad delivers a delightful balance of crunch, spice, and herbaceous notes that’s sure to impress. Perfect as a light side dish or a standalone meal, it’s easy to prepare ahead for meal prep or picnics.
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Recipe Information
Ingredients
- 250 grams linguini pasta
- 200 grams cherry tomatoes
- 1 large cucumber
- 1 medium red bell pepper
- 1 large carrot
- 20 grams fresh parsley
- 10 grams fresh dill
- 4 tablespoons olive oil
- 2 tablespoons prepared horseradish
- 2 tablespoons apple cider vinegar
- 1 teaspoon Dijon mustard
- 1 tablespoon lemon juice
- 1 teaspoon honey
- 0.5 teaspoon salt
- 0.25 teaspoon black pepper
Instructions
Bring a large pot of salted water to boil. Cook the linguini pasta according to the package instructions until al dente, about 8-10 minutes. Drain and rinse under cold water to stop the cooking process. Set aside.
While the pasta cooks, prepare the vegetables. Halve the cherry tomatoes. Peel and dice the cucumber. Core and dice the red bell pepper. Use a vegetable peeler to create thin ribbons with the carrot. Finely chop the parsley and dill.
In a large mixing bowl, combine the cooked and cooled linguini with the cherry tomatoes, cucumber, red bell pepper, carrot ribbons, parsley, and dill.
To make the horseradish dressing, whisk together olive oil, prepared horseradish, apple cider vinegar, Dijon mustard, lemon juice, honey, salt, and black pepper in a small bowl until well emulsified.
Pour the dressing over the linguini and vegetables. Toss gently to coat everything evenly.
Cover the salad and refrigerate for at least 30 minutes to allow the flavors to meld. Serve chilled or at room temperature.
Garnish with additional fresh herbs if desired, and enjoy!
Nutrition Facts
Calories |
1273 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 77.8 g | 100% | |
| Saturated Fat | 12.2 g | 61% | |
| Polyunsaturated Fat | 14.8 g | ||
| Cholesterol | 16 mg | 5% | |
| Sodium | 1618 mg | 70% | |
| Total Carbohydrate | 125.3 g | 46% | |
| Dietary Fiber | 14.9 g | 53% | |
| Total Sugars | 29.4 g | ||
| Protein | 22.0 g | 44% | |
| Vitamin D | 0.1 mcg | 0% | |
| Calcium | 193 mg | 15% | |
| Iron | 6.9 mg | 38% | |
| Potassium | 1895 mg | 40% | |
*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.
