Macaroni Salad With Asparagus, Peas, and Feta
Serves 4|
Hands-On Time:
|
Total Time:
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
.
Similar Recipes
Quick Tip
This salad can be refrigerated up to a day in advance.
What's on Your Plate?
Advertisement
FRESH PICK
Cranberries
High in vitamin C, these hard, tart berries are grown in bogs in colder regions of North America and Europe. They’re almost
always eaten cooked, as in the classic Thanksgiving relish.
