RECIPE
Loaded Veggie Pasta Salad with Sweet Basil Vinaigrette
This delicious pasta salad is a lighter take on your favorite summer side dish that is loaded with fresh veggies and crunchy bacon all tossed together with a sweet basil vinaigrette for a meal that is both healthy and comfort food all in one!
Yield: 6 Servings 1x
- Prep Time: 5 mins
- Cook Time: 10 mins
- Total Time: 15 mins
Ingredients
- 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 1/2-inch pieces
- 1/4 cup freshly grated Parmesan cheese
- 4 slices bacon, cooked and crumbled
For the Sweet Basil Vinaigrette:
- 1/2 cup fresh basil leaves
- 2 Tbsp white wine vinegar
- 2 tsp. Dijon mustard
- 2 tsp. honey
- 1 tsp. minced shallots
- 1/2 tsp. salt
- 1/4 cup olive oil
Instructions
- Bring a large pot of salted water to a boil and cook spaghetti according to package directions. Drain and set aside.
- While the water is boiling this is when you can make the vinaigrette: combine basil, vinegar, Dijon mustard, honey, shallots, salt and olive oil in your blender and blend for about 30 seconds to a minute; set aside.
- In a large skillet over medium heat, drizzle olive oil and sauté garlic, peas and asparagus until garlic is fragrant and veggies are tender, about 3 to 5 minutes. Then add zucchini noodles and cook an additional 1 to 2 minutes.
- In a large bowl toss together warm spaghetti, zucchini noodles, veggies and Parmesan cheese with the basil vinaigrette. Top with crumbled bacon, serve and enjoy!
Nutrition Facts:
- Serving Size: 1/6th of recipe
- Calories: 229
- Sugar: 6.6 g
- Sodium: 367 mg
- Fat: 12.1 g
- Saturated Fat: 2.4 g
- Carbohydrates: 23.2 g
- Fiber: 4.8 g
- Protein: 9.2 g
* Please note that all nutrition information are just estimates. Values will vary among brands, so we encourage you to calculate these on your own for most accurate results.