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Lemony Summer Pasta Salad

A true summertime classic

2019-08-11 | By: Lauren

Light, colorful, and filled with fresh vegetables, our Lemony Summer Pasta Salad is ready to make a splash at any picnic! 

Serves 4-5, double or triple the recipe if needed.

<h2> Ingredients: 

Pasta: 

  • 10 oz gluten free fusilli or bow tie pasta 
  • 2 cups baby arugula 
  • 1 cup cherry tomatoes, halved or quartered 
  • 1 cup zucchini, copped 
  • 1 cup yellow squash 
  • 1⁄2 cup feta cheese, broken into large crumbles 
  • 1⁄3 cup fresh basil, chopped 
  • 1⁄2 tsp dried oregano 
  • Olive oil 
  • Pinch of salt 

Dressing: 

  • 3 1⁄2 Tbsp fresh lemon juice 
  • 4 Tbsp olive oil 
  • 2 tsp dijon oregano 
  • 1 tsp honey Salt mustard 
  • 1 Tbsp balsamic vinegar 
  • 1 tsp dried and pepper to taste 

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<h2> Directions: 

- Cook the pasta according to package directions. Drain, and under a little cold water. Set aside in a large salad bowl. 

- In a large skillet over medium heat, add zucchini, squash and 1-2 Tbsp olive oil. Sprinkle with a pinch of salt and 1⁄2 tsp oregano, then sauté until cooked and just slightly browned. Remove from skillet and add to pasta. Add in the arugula, cherry tomatoes, feta cheese, and chopped basil. 

- Whisk together the dressing ingredients in a small bowl, then pour over the pasta salad. Toss everything to combine. Chill for at least 1 hour before serving for best flavor. 

 

 
Blogger Profile Image Lauren

 

LAUREN | FOOD BLOGGER

Lauren is a former athlete from Minnesota who shares all kinds of gluten free recipes on her blog, Zest and Lemons. She has a passion for cooking and  photography, and loves to help others learn more about Celiac Disease. She is also an oatmeal enthusiast and is always making a mess in the kitchen.

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