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!
Servings: 6
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
Serving: 1/6th of recipe | Calories: 229kcal | Carbohydrates: 23.2g | Protein: 9.2g | Fat: 12.1g | Saturated Fat: 2.4g | Sodium: 367mg | Fiber: 4.8g | Sugar: 6.6g