Summer Pasta With Baby Greens (Printable)

Light pasta with crisp vegetables, fresh greens, and zesty lemon dressing.

# What goes in:

→ Pasta

01 - 8 oz short pasta (fusilli, penne, or farfalle)
02 - Salt for pasta water

→ Vegetables & Greens

03 - 3.5 oz baby mixed greens (arugula, baby spinach, baby kale, or mix)
04 - 1 cup cherry tomatoes, halved
05 - 1 small cucumber, diced
06 - 1/2 red bell pepper, diced
07 - 1/4 small red onion, thinly sliced

→ Dressing

08 - 3 tbsp extra-virgin olive oil
09 - 2 tbsp freshly squeezed lemon juice
10 - 1 tsp Dijon mustard
11 - 1 small garlic clove, finely minced
12 - 1 tsp honey or maple syrup
13 - 1/2 tsp sea salt
14 - 1/4 tsp black pepper
15 - 1 tbsp fresh basil, chopped (or 1 tsp dried basil)

→ Garnish (optional)

16 - 1.5 oz crumbled feta cheese
17 - 2 tbsp toasted pine nuts or sunflower seeds

# Directions:

01 - Bring a large pot of salted water to a boil. Cook the pasta according to package directions until al dente. Drain and rinse under cold water to stop cooking. Set aside to cool completely.
02 - In a large mixing bowl, combine the baby greens, halved cherry tomatoes, diced cucumber, diced bell pepper, and sliced red onion.
03 - In a small bowl or jar, whisk together the olive oil, lemon juice, Dijon mustard, minced garlic, honey, salt, pepper, and basil until fully emulsified and smooth.
04 - Add the cooled pasta to the bowl with the vegetables and greens. Pour the dressing over the salad and toss gently until everything is evenly coated.
05 - Top with crumbled feta cheese and toasted pine nuts or sunflower seeds if using. Serve immediately, or refrigerate for 30 minutes to allow flavors to meld.

# Expert Advice:

01 -
  • Everything can be prepped ahead and actually tastes better after chilling in the fridge for an hour
  • The dressing hits the perfect balance of zesty and sweet without overwhelming the fresh vegetables
  • It is that one dish that disappears at every potluck and people beg for the recipe
02 -
  • Rinsing the pasta under cold water stops the cooking and prevents it from becoming a gummy mess
  • The salad needs at least 30 minutes in the fridge for the pasta to properly absorb the dressing
  • Waiting to add the pine nuts until serving keeps them perfectly crunchy instead of soggy
03 -
  • Let the dressed salad sit for at least 30 minutes before serving to let the flavors meld
  • Toast the pine nuts in a dry pan over medium heat until fragrant watching carefully because they burn fast

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