Macaroni Salad With Asparagus, Peas, and Feta
Serves 4|
Hands-On Time:
20m
|
Total Time:
20m
Ingredients
- 4 ounces (1 cup) elbow macaroni
- 1/2 cup frozen peas
- 1/2 bunch asparagus, cut into 1-inch pieces
- 2 tablespoons olive oil
- 1 tablespoon fresh lemon juice
- kosher salt and black pepper
- 4 ounces Feta, crumbled (about 1 cup)
- 1 to 2 tablespoons chopped fresh tarragon
Directions
- Cook the pasta according to the package directions, adding the peas and asparagus during the last 3 minutes of cooking. Drain the pasta and vegetables and run under cold water to cool.
- In a large bowl, whisk together the oil, lemon juice, ¼ teaspoon salt, and ¼ teaspoon pepper. Add the pasta, vegetables, Feta, and tarragon and toss to combine.
Nutritional Information
- Per Serving
- Calories 267Calories From Fat 121
- Protein 10g
- Carbohydrate 27g
- Sugar 4g
- Fiber 3g
- Fat 14g
- Sat Fat 5g
- Calcium 168mg
- Iron 3mg
- Sodium 460mg
- Cholesterol 25mg
What does this mean? See Nutrition 101.
Quick Tip
This salad can be refrigerated up to a day in advance.
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