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Roasted Asparagus Pasta Salad

Prep time 20 min
Cook time 10 min
Total time 30 min

Prep time 20 min
Cook time 10 min
Total time 30 min


You wont miss the grains one but when you dig into this wholesome, zucchini-noodle pasta salad.

Serves 4
For the Pasta:

1 bunch Asparagus

1 teaspoon olive oil

dash of sea salt and black pepper

5 Green Zucchinis

2 tablespoons sun-dried tomatoes, chopped

For the Dressing:

1 clove Garlic, chopped

2 tablespoons yellow onion, chopped

1 tablespoon dijon mustard

1 tablespoon lemon juice

¼ teaspoon sweet paprika

2 tablespoons olive oil

¼ cup fresh chives, thinly sliced


Preheat the oven to 425 degrees F


Trim the ends off the asparagus, and chop into ½ inch pieces. Place in a medium bowl and combine with the olive oil and a dash of salt and pepper. Transfer to a baking sheet and bake for 10 minutes. Trim the ends from the zucchini and use a veggie peeler to remove the green skin. Cut the zucchini in half, width-wise, then run through a spiral slicer to create long, angel hair noodles. Place the noodles in a large bowl. Add the sun dried tomatoes and roasted asparagus.


In a small bowl combine all of the dressing ingredients. Pour the dressing over the noodle salad and mix well to combined. Enjoy!


Calories: 134
Fat: 8g
Carbohydrates: 10g
Sodium: 210mg
Fiber: 5g
Protein: 5g
Sugar: 4g

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