Lemon Basil Pasta Salad

• porce: 6 servings
• celkový čas: 30 minutes

Ingredience

8 oz fusilli pasta

2 tablespoons olive oil

1 zucchini, cut in half lengthwise

6 oz asparagus, ends trimmed

8 oz feta, roughly chopped or crumbled

4 cups arugula (about 2 handfuls)

1/2 cup freshly basil, roughly chopped

1/2 cup toasted pine nuts, optional

Kosher salt & pepper

2 lemons, juiced

3 tablespoons red wine vinegar

1/2 cup extra virgin olive oil

1 shallot, peeled and minced

1/2 teaspoon kosher salt

1/4 teaspoon freshly cracked black pepper

Pokyny

Cook the pasta according to package instructions. Drain and let cool.

Make the dressing by whisking together all ingredients until combined. Set aside.

Add the zucchini and asparagus to a large bowl and toss with 2 tablespoons olive oil, 1 teaspoon kosher salt and 1/2 teaspoon freshly cracked black pepper. Grill over medium high heat, 4 minutes for the asparagus (flipping halfway) and 6-8 minutes for the zucchini or until tender (flipping halfway).

Dice the asparagus and zucchini into bite sized pieces then add to a large serving bowl. Toss with the cooled pasta, arugula, feta, basil, pine nuts and half the dressing. Slowly add more dressing as needed and season to taste before serving. You can serve room temperature or cold.