Summer Pasta With Baby Greens (Print)
Vibrant pasta with crisp vegetables, tender baby greens, and zesty lemon-herb dressing for warm days.
# What You Need:
→ Pasta
01 - 8 oz short pasta (fusilli, penne, or farfalle)
02 - Salt for pasta water
→ Vegetables & Greens
03 - 3.5 oz baby mixed greens (arugula, baby spinach, baby kale, or a mix)
04 - 1 cup cherry tomatoes, halved
05 - 1 small cucumber, diced
06 - 1/2 red bell pepper, diced
07 - 1/4 small red onion, thinly sliced
→ Dressing
08 - 3 tbsp extra-virgin olive oil
09 - 2 tbsp freshly squeezed lemon juice
10 - 1 tsp Dijon mustard
11 - 1 small garlic clove, finely minced
12 - 1 tsp honey or maple syrup
13 - 1/2 tsp sea salt
14 - 1/4 tsp black pepper
15 - 1 tbsp fresh basil, chopped (or 1 tsp dried basil)
→ Garnish (optional)
16 - 1.5 oz crumbled feta cheese
17 - 2 tbsp toasted pine nuts or sunflower seeds
# How to Make:
01 - Bring a large pot of salted water to a boil. Cook pasta according to package directions until al dente. Drain, rinse under cold water to stop cooking, and set aside to cool completely.
02 - In a large mixing bowl, combine baby mixed greens, halved cherry tomatoes, diced cucumber, diced red bell pepper, and thinly sliced red onion.
03 - Whisk together olive oil, lemon juice, Dijon mustard, minced garlic, honey, sea salt, black pepper, and chopped basil in a small bowl or jar until fully emulsified.
04 - Add cooled pasta to the bowl with the vegetables and greens mixture.
05 - Pour dressing over salad and toss gently until all ingredients are evenly coated.
06 - Top with crumbled feta and toasted pine nuts or sunflower seeds if using. Serve immediately or refrigerate 30 minutes for enhanced flavor melding.
# Expert Advice:
01 -
- The dressing is perfectly balanced between tangy and sweet without being heavy
- It stays fresh for days making it ideal for meal prep or potlucks
02 -
- The dressing can make the greens wilt if added too far in advance
- Letting it chill for 30 minutes actually helps the flavors meld together
03 -
- Toast the pine nuts in a dry pan until fragrant watching closely so they dont burn
- Massaging the kale with a little oil first makes it more tender if using baby kale