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Red Pepper & Asparagus Pasta Salad

Marla Hingley
Prep Time 10 mins
Cook Time 10 mins
Total Time 20 mins
Servings 8

Ingredients
  

  • 1 lb GF rotini/fusilli pasta
  • 1 bunch asparagus cut into 3-4 pieces
  • 1 cup roasted red pepper diced
  • ½ cup oil-packed peppadews drained & finely chopped
  • ½ cup fresh chives or green onions
  • ¼ cup mixed fresh basil and Italian parsley finely chopped

Lemon Dressing

  • 1 Tbsp lemon zest
  • ¼ cup lemon juice
  • 2 tsp honey
  • 1 clove garlic minced
  • 1 tsp GF Dijon
  • ¾ tsp salt
  • ¼ tsp pepper
  • 1/3 cup olive oil

Instructions
 

  • Boil the pasta in salted water until desired doneness – during last 2 minutes of boiling add asparagus. Drain and rinse everything with cold water. Set aside.
  • For the dressing, combine all ingredients except the oil. While continually whisking, drizzle in the oil until dressing is emulsified.
  • Toss dressing with pasta and asparagus. Stir in peppers and herbs, and serve.

Notes

-Only make enough pasta to eat in one sitting, as gluten free pasta will harden when chilled in the fridge.
-For more flavor and color try adding ½ cup corn and 1 Tbsp basil pesto.
Tried this recipe?Let us know how it was!