Fresh Spring Pasta Salad with Lemony Caper Vinaigrette
Delight in this vibrant Spring Pasta Salad, perfect for quick meals or impressing guests.
Equipment
- Large pot
- mixing bowl
Ingredients
Ingredients
- 8 oz Pasta (Opt for whole wheat for added fiber.)
- 1 cup Cherry Tomatoes (Halved for sweetness.)
- 1/2 medium Red Onion (Sliced thinly for sharpness.)
- 1 can Canned Artichokes (Drained and halved.)
- 1/2 cup Walnuts (Chopped; replace with pecans or omit for nut-free.)
- 1 cup Asparagus (Trimmed and sliced diagonally.)
- 1/2 cup Feta (Crumble for creaminess.)
- 1 cup Microgreens (Substitute with spinach or arugula.)
- 1/4 cup Avocado Oil (Substitute with olive oil if preferred.)
- 2 tbsp Capers (Provides a briny flavor.)
- 1 small Shallot (Finely chopped.)
- 1/4 cup Olive Oil (Opt for extra virgin for superior flavor.)
- 1 tbsp Dijon Mustard (Adds depth to the vinaigrette.)
- 1 tbsp Honey (Provides sweetness.)
- 2 tbsp Red Wine Vinegar (Adds tanginess.)
- to taste Salt & Pepper (Essential for seasoning.)
Instructions
Instructions
- Cook the pasta by bringing a large pot of salted water to a boil and cook according to package instructions until al dente, about 8-10 minutes.
- While the pasta cools, chop the cherry tomatoes, slice the red onion, cut the artichokes in half, and trim the asparagus.
- In a mixing bowl, whisk together lemon juice and zest, avocado oil, capers, shallot, olive oil, Dijon mustard, honey, and red wine vinegar to create the vinaigrette.
- Combine the cooled pasta with the cherry tomatoes, red onion, artichokes, walnuts, and asparagus. Add crumbled feta and microgreens.
- Pour the vinaigrette over the salad and toss gently to coat.
- Chill in the refrigerator for 20-30 minutes before serving.