Spring Pasta Salad
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Fresh spring pasta salad with tender asparagus, peas, artichoke, and spinach tossed with lemon vinaigrette and cheese. Light, herbaceous, and colorful. An ideal warm-weather main or side for potlucks.
We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 10- 1 pound Farfalle Pasta
- 1 pound fresh asparagus, (cut into 1-inch pieces, ends trimmed and discarded)
- 2 tablespoons olive oil
- 2 cups baby spinach, (roughly chopped)
- 1 1/2 cups peas, (we use frozen)
- 14 oz artichoke hearts, (drained and roughly chopped)
- Juice of 1 large lemon
- 2/3 cup crumbled feta cheese
- 1/4 cup chopped basil
- Salt and freshly-cracked black pepper, (to taste)
At a glance
PER SERVING · TIME 25M
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 15m
- Cook
- 10m
- Sodium
- 334mg
- Total sugar
- 4g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 423mg
- Calcium
- 103mg
- Iron
- 3mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 15M
- SODIUM
- 334MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.