Summer Pasta Salad with Lemon Vinaigrette
This Summer Pasta Salad is bursting with flavor! Roasted bell peppers, asparagus, arugula, chickpeas, feta, and your favorite pasta get tossed in a zippy lemon red wine vinaigrette, then showered with a ton of fresh herbs. This pasta salad makes the perfect accompaniment to grilled meat or fish, and it's great on it's own as well! You will be making this all season long.
Ingredients
For the pasta salad
- 3 bell peppers, thinly sliced
- 1 pound asparagus, cut into 1 1/2'' pieces
- 2 tablespoons extra virgin olive oil
- 1 teaspoon kosher salt
- freshly cracked black pepper
- 1 pound fusilli or your favorite short-cut pasta
- 1 (15 ounce) can chickpeas, drained and rinsed
- 1/4 cup chopped fresh dill
- 1/4 cup chopped fresh chives
- 1/4 cup chopped fresh basil
- 5 ounces crumbled feta
- 2 cups baby arugula
For the lemon red wine vinaigrette
- zest of 1 lemon
- juice of 2 lemons
- 2 tablespoons red wine vinegar
- 2 cloves garlic, minced or pressed
- 1 teaspoon dijon mustard
- 1/2 cup extra virgin olive oil
- 3/4 teaspoon kosher salt
- freshly cracked black pepper
Instructions
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Preheat oven to 425℉. Place sliced bell peppers and asparagus on a large rimmed baking sheet. Add the olive oil, salt, and pepper. Toss to coat. Roast for 10-12 minutes - veggies should still have a nice bite to them. Let cool.
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Meanwhile, bring a large pot of salted water to a boil for the pasta. Cook until just shy of al dente. Drain, toss with a little olive oil, and let cool.
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Make the salad dressing while the veggies and pasta are cooling. In a medium bowl, whisk together the lemon zest, lemon juice, red wine vinegar, garlic, dijon, salt, and pepper. Stream in the olive oil slowly, whisking constantly until the dressing comes together. Season to taste with additional salt and pepper if desired.
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Assemble the pasta salad. Add cooled pasta to a very large mixing bowl. Add the roasted peppers and asparagus. Stir to combine. Add the chickpeas, dill, chives, basil, feta, and arugula and toss again to combine. Pour the vinaigrette over the pasta salad and toss once more to combine. Season to taste with salt and pepper if desired. You can serve this at room temperature, or chill in the fridge for 3 hours for best flavor.