Summer Pasta Salad with Lemon Vinaigrette
This Summer Pasta Salad with Lemon Vinaigrette is a refreshing and vibrant dish that celebrates the best flavors of the season. Packed with colorful roasted vegetables, protein-rich chickpeas, and fresh herbs, it is dressed in a zesty lemon vinaigrette that perfectly balances the ingredients. Ideal for picnics, barbecues, or as a light meal on its own, this salad is both nutritious and satisfying. With easy preparation and a delightful taste, it’s sure to become your go-to summer recipe!
- Prep Time: 20 minutes
- Cook Time: 12 minutes
- Total Time: 32 minutes
- Yield: Serves 6
- Category: Salad
- Method: Roasting & Mixing
- Cuisine: Mediterranean
Ingredients
Scale
- 3 bell peppers (thinly sliced)
- 1 pound asparagus (cut into 1 ½ inch pieces)
- 1 pound fusilli or favorite short pasta
- 1 (15 ounce) can chickpeas (drained and rinsed)
- 2 cups baby arugula
- ¼ cup fresh dill
- ¼ cup fresh chives
- ¼ cup fresh basil
- 5 ounces crumbled feta
- 2 tablespoons extra virgin olive oil
- zest of 1 lemon
- juice of 2 lemons
- 2 tablespoons red wine vinegar
- 2 cloves garlic (minced or pressed)
- 1 teaspoon dijon mustard
- ¾ teaspoon kosher salt
- Freshly cracked black pepper to taste
Instructions
- Preheat oven to 425°F. Toss bell peppers and asparagus with olive oil, salt, and pepper on a baking sheet. Roast for 10-12 minutes until tender.
- Cook pasta in salted boiling water until just shy of al dente. Drain and toss with olive oil; let cool.
- In a bowl, whisk together dressing ingredients until well blended.
- In a large bowl, combine cooled pasta with vegetables, chickpeas, herbs, feta, and arugula. Pour vinaigrette over salad; toss to coat evenly.
Nutrition
- Serving Size: 1 cup (245g)
- Calories: 320
- Sugar: 5g
- Sodium: 480mg
- Fat: 14g
- Saturated Fat: 4g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 10g
- Protein: 12g
- Cholesterol: 20mg