Spring Garden Pasta Salad with Zesty Lemon Dressing
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recipe by Octopus Publishing https://octopusbooks.co.uk/
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- Total Time
- 30mins
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- Serves
- 4
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- Calories
- 498
This simple pasta salad combines all the fresh flavours of spring. Crisp vegetables and al dente pasta soak up the zesty dressing, creating a light and flavoursome dish that would make a wonderful addition to your next barbecue or buffet table.
recipe updated Mar 2, 2022
Ingredients
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- Garlic clove
- 1
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- Lemon
- ½
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- Scallion
- 2 tablespoons
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- Water
- 1.75 L
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- Mozzarella cheese
- 1
-
- Fresh parsley
- 2 tablespoons
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- Fresh chives
- 2 tablespoons
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- Fresh basil leaves
- 20 g
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- Extra virgin olive oil
- 4 tablespoons
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- Salt
- 1 tablespoon
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- Asparagus
- 150 g
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- Green beans
- 150 g
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- Peas
- 50 g
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- Watercress
- 50 g
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- Salt & pepper
- 1 pinch
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- Fusilli
- 175 g
Tools
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Stove
-
Large serving bowl
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Large saucepan
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Medium bowl
Step preview
- Add extra virgin olive oil, garlic clove, lemon juice, lemon zest and scallion to a clean medium bowl
- Mix with tablespoon then set aside
- Add water and salt to a clean large saucepan
- Once boiling, add fusilli and cook until al dente ~8min
- On the last 3min of boiling pasta, add asparagus, green beans and peas
- Cook - approx 3 min
- Drain, transfer to the serving bowl and mix in the dressing
- Set aside until cool
- Mix in mozzarella cheese, watercress, fresh parsley, fresh chives and fresh basil leaves
- Season with salt & pepper and let rest for about 5 min
- Serve