Straying from heavier, mayonnaise-based pasta salads, I created this lighter olive oil-based salad. Lemon juice, feta cheese, garlic and tomatoes brighten up this colorful dish. —Laurie Sisco, Kingsley, Michigan
Gremolata Pasta Salad
Gremolata Pasta Salad
Prep Time
20 min
Yield
10 servings
Ingredients
- 12 ounces small pasta shells
- 1 pound fresh asparagus, trimmed and cut into 1/2-inch pieces
- 2/3 cup minced fresh parsley
- 1 medium lemon, zested and juiced
- 2 garlic cloves, minced
- 1 pint cherry tomatoes, halved
- 1/3 cup olive oil
- 3/4 cup crumbled feta cheese
Directions
- Cook pasta according to package directions, adding asparagus during the last 3 minutes of cooking; drain and rinse with cold water.
- In a large serving bowl, combine parsley, lemon juice, lemon zest and garlic. Add pasta mixture, tomatoes and olive oil; toss thoroughly to combine. Gently stir in feta. Serve immediately or cover and refrigerate until serving.
Nutrition Facts
3/4 cup: 226 calories, 9g fat (2g saturated fat), 5mg cholesterol, 90mg sodium, 29g carbohydrate (2g sugars, 2g fiber), 7g protein. Diabetic Exchanges: 2 starch.
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