recipes

Lemon Asparagus Pasta Salad

This vibrant dish is a celebration of seasonal produce and wholesome ingredients, meticulously crafted to tantalize the palate and invigorate the senses. At its core lies the verdant elegance of tender asparagus spears, their crisp texture and delicate flavor infusing every bite with a burst of green vitality. Paired with gluten-free pasta, each forkful offers a comforting chewiness that perfectly complements the salad's light and refreshing character. Whether served as a standalone delight or as a vibrant side dish, it promises a journey of taste sensations that capture the essence of the season.

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Ingredients

  • 2 1/4 cup gluten-free brown rice shell pasta, uncooked
  • 1 bunch asparagus, ends trimmed and cut into 1 inch pieces
  • 1 tbsp olive oil
  • 1/2 tsp salt
  • 1/4 tsp pepper
  • 1 tbsp lemon juice
  • 2 cups baby tomatoes, halved
  • 1/3 cup basil pesto
  • zest of one lemon
  • fresh basil leaves to garnish
Servings 4
Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
How to Make It
  1. Preheat the oven to 425F. Line a baking sheet with parchment paper. Add asparagus pieces to the sheet pan and drizzle with 1 tbsp olive oil, ½ tsp salt and ¼ tsp pepper. Toss to coat asparagus pieces and then roast for 8-10 minutes until just fork tender. Season with lemon zest and lemon juice, toss and set aside.
  2. Cook brown rice shell pasta until al dente. Drain and set aside to cool.
  3. Season halved tomatoes with salt and pepper. Set aside.
  4. Once the pasta is cooled, add to a bowl with half of the pesto and toss gently. Next add the roasted asparagus, halved tomatoes and the rest of the pesto. Toss gently to combine and garnish with fresh basil.
  5. Store leftovers in the fridge for up to 1 day.

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