In order to bring you the best organic produce, some ingredients may differ from those depicted.
Gluten-free pasta salad with asparagus and parsley-yogurt dressing
Gluten-Free Friendly, Soy-Free, Vegetarian, <600 Calories
2 Servings, 570 Calories/Serving
20–30 Minutes
In this Mediterranean-inspired meal, protein-rich quinoa pasta is tossed with quick-sautéed vegetables, salty feta, and tangy yogurt.
In your bag
- ¾ pound quinoa fusilli
- 1 red onion
- Peeled fresh garlic
- 7 ounces asparagus
- ½ cup cooked white beans
- 3 ounces cherry tomatoes
- Fresh flat-leaf parsley
- ½ cup peas
- 1 lemon
- ½ cup Greek yogurt
- 5 ounces baby arugula
- 1 cup crumbled feta
Nutrition per serving
Total Fat 17g (22% DV), Sat. Fat 7g (35% DV), Trans Fat 0g, Cholest. 35mg (12% DV), Sodium 500mg (22% DV), Total Carb. 87g (32% DV), Fiber 11g (39% DV), Total Sugars 9g (Incl. 0g Added Sugars, 0% DV), Protein 19g
Contains:
Milk
Instructions
Wash produce before use
1
Cook the fusilli
While the water heats and the fusilli cooks, prepare the vegetables.
2
Prep and cook the vegetables
- Peel and thinly slice the red onion.
- Finely chop, press, or grate enough garlic to measure 1 teaspoon.
- Snap off the woody ends from the asparagus; cut the asparagus into 2-inch pieces.
- Rinse the white beans.
- Cut the cherry tomatoes in half.
- Strip the parsley leaves from the stems; coarsely chop the leaves. Set aside half for the dressing.
3
Make the parsley-yogurt dressing
- Zest the lemon.
- Juice the lemon.
4
Assemble the salad
Serve
Kids can!
- Rinse the beans.
- Strip the parsley leaves.
- Juice the lemon.
- Mix the dressing.
- Toss the salad.