Anti Inflammatory Vegan Fresh Pasta Primavera Salad
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Learn more →Ingredients
4 servings
For the pasta
- 9 oz fresh eggless fettuccine or tagliatelle
- 1 tbsp olive oil
- 1 tsp salt
For the vegetables
- 1 cup asparagus, cut into 1-inch pieces
- 1 cup broccoli florets, cut into small pieces
- 1 cup cherry tomatoes, halved
- 1 medium zucchini, halved lengthwise and thinly sliced
- ½ cup frozen peas, thawed
- ¼ cup fresh basil leaves, torn
For the vinaigrette
- 3 tbsp extra-virgin olive oil
- 3 tbsp fresh lemon juice (from about 1 large lemon)
- 1 tsp lemon zest
- 1 tsp dijon mustard
- 1 small garlic clove, finely grated
- ½ tsp dried oregano
- ½ tsp salt
- ¼ tsp black pepper
For serving
- 2 tbsp nutritional yeast (optional)
- 2 tbsp toasted pine nuts (optional)
Instructions
- 1
Bring a large pot of well-salted water to a boil. Add the fresh pasta and cook according to package directions until just tender, about 2–3 minutes. During the last 90 seconds of cooking, add the asparagus and broccoli florets to the same pot. Drain everything together through a colander, then rinse under cold running water until the pasta and vegetables are completely cool.
- 2
While the pasta cooks, whisk together the extra-virgin olive oil, lemon juice, lemon zest, Dijon mustard, grated garlic, dried oregano, salt, and black pepper in a small bowl until the dressing is smooth and emulsified.
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