Green Spring Pasta Salad

We’re celebrating spring with bright, fresh recipes, like this delicious pasta salad.

Green Spring Pasta Salad

Category: Featured, Featured Recipes, Food & Drinks, Food Recipes, Magazine

Green Spring Pasta Salad


  • 1 pound Fusilli pasta
  • 1/3 cup sunflower seeds
  • 2 medium zucchini
  • 1 1/2 cups spinach
  • 1 bunch asparagus
  • 1/4 teaspoon salt
  • 1/4 teaspoon pepper
  • 1/4 teaspoon garlic powder
  • 12 ounces feta
  • Olive oil
  • Dressing
  • 1 large lemon, juiced
  • 1/4 cup olive oil
  • 1 1/2 teaspoon honey
  • 1 teaspoon dijon mustard
  • 1/4 teaspoon salt
  • 1/4 teaspoon fresh pepper


  1. Rinse all vegetables.
  2. Whisk together all ingredients for the dressing for one minute.
  3. Add sunflower seeds to a dry medium pan on medium heat, and toast for 3-5 minutes, stirring until evenly toasted. Remove from heat, and set aside.
  4. Begin cooking pasta according to package instructions. When the pasta is cooked, drain all water, add to a large bowl; place rinsed spinach on top of the still-warm pasta.
  5. In a medium pan, drizzle olive oil, and asparagus, garlic, salt and pepper. Sauté on medium-high heat until fork tender, about 5 minutes, and transfer to the pasta bowl.
  6. Add more olive oil, then evenly spread zucchini medallions, and season with salt and pepper.
  7. Cook on high heat for about 3 minutes on each side, or until light charing occurs. Transfer to pasta bowl.
  8. In the pasta bowl, add sunflower seeds, feta, and dressing, and mix until evenly dispersed.
  9. Serve warm, or wait until chilled.
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