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

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 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.

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In your bag

1 bag serves 2 (2 bags serve 4)
Sunbasket is proud to source the organic ingredients indicated below. On the rare occasion we are unable to meet our organic promise, we'll put a note 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


2-serving instructions (4-serving modifications in red)

Wash produce before use


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.


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.


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.


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.


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.