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Herby Spring Pasta Salad With Protein

Herby Spring Pasta Salad With Protein for Fresh Flavor Boost

Delight in this Herby Spring Pasta Salad With Protein, featuring vibrant flavors and hearty ingredients for a satisfying meal.
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Prep Time 15 minutes
Cook Time 30 minutes
Chilling Time 2 hours
Total Time 2 hours 45 minutes
Servings: 4 servings
Course: Salads
Cuisine: Mediterranean
Calories: 450
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Salad
  • 2 tablespoons extra virgin olive oil Substitute with avocado oil for a different flavor.
  • 8 ounces organic pork or chicken sausage Can substitute with ground chicken or turkey.
  • 1 onion Use shallots for a milder flavor.
  • 8 ounces mafalda pasta Gluten-free options like bow tie or penne are acceptable.
  • 3 cups fresh spinach Could substitute with kale or arugula.
  • 1 cup fresh basil Can be replaced with parsley or different herbs.
  • 2 cloves garlic Reduce or omit if sensitive to strong flavors.
  • 1 cup frozen peas Substitute with diced cucumber or broccoli if desired.
  • 1 tablespoon lemon juice and zest Fresh lemon is preferred for maximum flavor.
  • to taste fresh cracked pepper and sea salt Adjust to taste.
  • 1 tablespoon fresh dill Can be replaced with fresh thyme or omitted entirely.
For the Sauce
  • ½ cup pesto Store-bought or homemade versions.
  • ½ cup chicken bone broth Vegetable broth works for a vegetarian option.
  • ¼ cup milk Cashew milk is a good alternative for dairy-free diets.
  • 2 tablespoons ghee Replace with butter or olive oil if needed.
  • ½ cup grated Parmesan Use nutritional yeast for dairy-free version.
  • 2 tablespoons chives Can be omitted or replaced with green onions.

Equipment

  • large skillet
  • Pot
  • mixing bowl

Method
 

Step-by-Step Instructions
  1. Heat 2 tablespoons of olive oil in a large skillet over medium heat. Add sausage, cook for 5-7 minutes until browned. Remove and set aside.
  2. In the same skillet, sauté chopped onion in the drippings over medium heat for 3-4 minutes until translucent. Combine with the protein.
  3. Boil salted water in a pot, add mafalda pasta and cook for 8-10 minutes until al dente. Drain and toss with olive oil.
  4. For the sauce, sauté minced garlic in skillet over medium-low for 1 minute. Add pesto, chicken broth, milk, and ghee. Simmer for 2-3 minutes.
  5. Return protein and onions to skillet. Add pasta, peas, spinach, lemon juice and zest, Parmesan, and chives. Season with salt and pepper.
  6. Remove from heat and serve warm, garnished with fresh dill and extra Parmesan. Allow to chill in the fridge for a few hours for better flavor.

Nutrition

Serving: 1servingCalories: 450kcalCarbohydrates: 45gProtein: 25gFat: 20gSaturated Fat: 7gPolyunsaturated Fat: 2gMonounsaturated Fat: 10gCholesterol: 60mgSodium: 800mgPotassium: 800mgFiber: 6gSugar: 3gVitamin A: 2000IUVitamin C: 30mgCalcium: 150mgIron: 3mg

Notes

Chill the pasta salad well for optimal flavor melding. Pasta shapes like mafalda or ridged varieties hold the dressing better. Adjust seasoning to taste before serving.

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