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Gluten-free pasta salad with asparagus and parsley-yogurt dressing

Gluten-free pasta salad with asparagus and parsley-yogurt dressing

Gluten-Free, Soy-Free, Vegetarian

4 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.

Ingredients

  • 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

Chef's Tip

If you gently bend fresh asparagus spears about 2 inches from their root end, the tougher, woody end naturally snaps off, leaving the tender stalk.

Nutrition per serving

Instructions

1

Cook the fusilli

Bring a medium sauce pot of generously salted water to a boil. Add the fusilli and cook until tender, 12 to 15 minutes. Drain and set aside.
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.
In a large frying pan over medium-high heat, warm 2 tablespoons oil until hot but not smoking. Add the onion, garlic, and asparagus, season with salt and pepper, and cook, stirring occasionally, until the vegetables start to soften, 3 to 5 minutes. Stir in the beans, tomatoes, peas, and half the parsley and cook until the beans are warmed through and the peas are just tender, 1 to 2 minutes. While the vegetables cook, prepare the parsley-yogurt dressing.

3

Make the parsley-yogurt dressing

  • Zest the lemon.
  • Juice the lemon.
In a small bowl, stir together the yogurt, lemon zest, 1 tablespoon lemon juice, and the remaining parsley. Season to taste with salt and pepper.

4

Assemble the salad

In a large bowl, combine the fusilli and vegetables. Stir in the arugula and feta. Drizzle with as much parsley-yogurt dressing as you like and toss to coat. Season to taste with salt and pepper.

5

Serve

Transfer the fusilli salad to individual bowls and serve the remaining dressing on the side.

Kids can!
  • Rinse the beans.
  • Strip the parsley leaves.
  • Juice the lemon.
  • Mix the dressing.
  • Toss the salad.

Protein: 19g (38% DV), Fiber: 11g (44% DV), Total Fat: 17g (26% DV), Monounsaturated Fat: 7g, Polyunsaturated Fat: 1g, Saturated Fat: 7g (35% DV), Cholesterol: 35mg (12% DV), Sodium: 500mg (21% DV), Carbohydrates: 87g (29% DV), Total Sugars: 9g, Added Sugars: 0g (0% DV).
Contains: Milk