Loaded Veggie Pasta Salad with Sweet Basil Vinaigrette
Ingredients
The pasta and veggies
-
8
oz
whole wheat spaghetti
-
2
medium
zucchini, spiralized
-
1
Tbsp
olive oil
-
3
cloves
garlic, minced
-
2
cups
fresh or frozen peas, thawed
-
1
bunch
thin asparagus, trimmed and cut into 1 ½-inch pieces
-
¼
cup
freshly grated Parmesan cheese
-
4
slices
bacon, cooked and crumbled
The vinaigrette
-
½
cup
fresh basil leaves
-
2
Tbsp
white wine vinegar
-
2
tsp
Dijon mustard
-
2
tsp
honey
-
1
tsp
minced shallots
-
½
tsp
salt
-
¼
cup
olive oil
Instructions
- 1. Boil salted water and cook spaghetti according to package directions, then drain.
- 2. While the pasta cooks, blend basil, vinegar, Dijon mustard, honey, shallots, salt, and olive oil to make the vinaigrette.
- 3. In a skillet, heat olive oil and sauté garlic, peas, and asparagus until tender.
- 4. Add zucchini noodles to the skillet and cook for an additional 1 to 2 minutes.
- 5. In a large bowl, combine spaghetti, zucchini noodles, sautéed veggies, and Parmesan cheese with the vinaigrette.
- 6. Top with crumbled bacon, serve, and enjoy!
Nutrition Facts (estimated)
Servings
6
Calories
229
Total fat
12.1g
Total carbohydrates
23.2g
Total protein
9.2g
Sodium
367mg
Cholesterol
20mg
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