Spring Pasta Salad with Lemony Caper & Shallot Vinaigrette
Indulge in the vibrant flavors of spring with this bright and flavorful Spring Pasta Salad featuring a zesty Lemony Caper & Shallot Vinaigrette. Bursting with seasonal produce, this recipe combines pasta with a medley of fresh ingredients including cherry tomatoes, shaved asparagus, artichokes, and crunchy walnuts!
Servings 6
Ingredients
Pasta Salad
- 1 box of pasta of choice
- 1/2 lemon juiced
- 1 cup cherry tomatoes halved
- 1/2 red onion thinly sliced
- 1 can artichokes halved
- 1 cup walnuts
- 5-6 asparagus sprigs peeled
- 1/2 cup feta crumbled
- 1 handful microgreens
Vinaigrette
- 1/2 lemon juiced & zested
- 1 tbsp avocado oil
- 2 tbsp capers
- 1 small shallot thinly sliced
- 1/2 cup olive oil
- 1 tbsp Dijon mustard
- 2 tbsp honey
- 2 tsp red wine vinegar
- salt & pepper
Instructions
Pasta Salad
- Bring a large pot of salted water to boil. Once boiled, add pasta and cook according to box instructions. Once pasta is cooked, set aside until cooled.
- Once the pasta is cooled completely, add all other pasta salad ingredients to a large bowl with the pasta. Squeeze lemon over top and top with a few cracks of black pepper.
Vinaigrette
- In a small saucepan, add avocado oil over medium-high heat. Once oil is heated, add in capers and shallots. Season with salt & pepper. Once shallots start to sizzle, reduce heat to low-medium, continuously moving them around to ensure they don't burn. Cook for 8-10 minutes, until capers and shallots have lightly browned and become crispy. Remove from heat and seat aside.
- In a small bowl, combine all vinaigrette ingredients. Add in the fried shallots, avocado oil and capers. Mix until combined. Taste and season as necessary.
Assembly
- Drizzle salad dressing overtop of the pasta salad. Serve and enjoy!