Quinoa pasta salad with asparagus and basil-yogurt dressing

In order to bring you the best organic produce, some ingredients may differ from those depicted.

Quinoa pasta salad with asparagus and basil-yogurt dressing

Quinoa pasta salad with asparagus and basil-yogurt dressing

Gluten-Free Friendly, Soy-Free, Vegetarian, <600 Calories

2 Servings, 560 Calories/Serving

25–35 Minutes

We’ve filled these hearty gluten-free pasta bowls with a bushel of our favorite vegetables, from cremini mushrooms to shishito peppers.

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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.
  • 5 ounces quinoa fusilli pasta
  • 1 red onion
  • 2 ounces cremini mushrooms
  • Peeled fresh garlic
  • ⅓ cup cooked cannellini beans
  • ¼ pound asparagus
  • 1 poblano (optional)
  • 1 lemon
  • Fresh basil
  • ¼ cup Greek yogurt
  • 3 ounces baby arugula
  • 3 tablespoons crumbled feta

Nutrition per serving

Total Fat 16g (21% DV), Sat. Fat 7g (35% DV), Trans Fat 0g, Cholest. 40mg (13% DV), Sodium 680mg (30% DV), Total Carb. 85g (31% DV), Fiber 10g (36% DV), Total Sugars 10g (Incl. 0g Added Sugars, 0% DV), Protein 21g
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.
  • Thinly slice the mushrooms.
  • Finely chop, press, or grate enough garlic to measure 1 teaspoon.
  • Rinse the cannellini beans.
  • Snap off the woody ends from the asparagus; cut the asparagus into 2-inch pieces.
  • If using, remove the stem, ribs, and seeds from the poblano; thinly slice the poblano. Wash your hands after handling.
In a large frying pan over medium-high heat, warm 1 tablespoon oil until hot but not smoking. Add the onion, mushrooms, and garlic, season with salt and pepper, and cook, stirring occasionally, until the onion and mushrooms start to soften, 3 to 5 minutes. Stir in the beans, asparagus, and as much poblano as you like, and cook until the asparagus and poblano are crisp-tender, 1 to 2 minutes.
While the vegetables cook, prepare the basil-yogurt dressing.


Make the basil-yogurt dressing

  • Zest and juice the lemon, keeping the zest and juice separate.
  • Strip the basil leaves from the stems; coarsely chop the leaves. Set aside half for garnish.
In a small bowl, stir together the yogurt, lemon zest, 1 tablespoon lemon juice, and half the basil. Season to taste with salt and pepper.


Assemble the salad

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


Transfer the fusilli salad to individual bowls and garnish with the remaining basil. Serve the remaining dressing on the side.