Spring Pasta Salad with Herb Citrus Vinaigrette Recipe

Name: Spring Pasta Salad with Herb Citrus Vinaigrette
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1/2 pounds Whole Wheat Pasta; 1 head Broccoli Cut Into Florets; 1 Red Pepper, Stem And Seeds Removed, Then Sliced; 4 ounces, weight Grass-fed Cheddar Cheese; 1/4 cups Parmesan Cheese, Grated; 1/4 teaspoons Sea Salt; ⅛ teaspoons Freshly Ground Black Pepper; 3/4 cups Herb Citrus Vinaigrette, (recipe Follows) Start With 1/2 Cup And Add More Accordingly; 1 Grapefruit, Juiced (1 Grapefruit Should Yield Approximately 2/3 Cups Juice); 1/2 cups Grapeseed Oil (substitute: Olive Oil, Extra Virgin Olive Oil, Canola Oil); 2- 1/2 Tablespoons Red Wine Vinegar; 1/4 Red Onion (instead Of 1/4 Of A Red Onion You Can Substitute 2 Green Onions Or 1 Shallot); 1 clove Garlic; 1 Tablespoon Dijon Mustard; 1 teaspoon Honey; 1/2 teaspoons Fresh Oregano; 1/2 teaspoons Fresh Thyme; 1/2 teaspoons Sea Salt; ⅛ teaspoons Freshly Ground Black Pepper

Servings: persons

1/2 pounds Whole Wheat Pasta
1 head Broccoli Cut Into Florets
1 Red Pepper, Stem And Seeds Removed, Then Sliced
4 ounces, weight Grass-fed Cheddar Cheese
1/4 cups Parmesan Cheese, Grated
1/4 teaspoons Sea Salt
⅛ teaspoons Freshly Ground Black Pepper
3/4 cups Herb Citrus Vinaigrette, (recipe Follows) Start With 1/2 Cup And Add More Accordingly
1 Grapefruit, Juiced (1 Grapefruit Should Yield Approximately 2/3 Cups Juice)
1/2 cups Grapeseed Oil (substitute: Olive Oil, Extra Virgin Olive Oil, Canola Oil)
2- 1/2 Tablespoons Red Wine Vinegar
1/4 Red Onion (instead Of 1/4 Of A Red Onion You Can Substitute 2 Green Onions Or 1 Shallot)
1 clove Garlic
1 Tablespoon Dijon Mustard
1 teaspoon Honey
1/2 teaspoons Fresh Oregano
1/2 teaspoons Fresh Thyme
1/2 teaspoons Sea Salt
⅛ teaspoons Freshly Ground Black Pepper

1
Begin by making the vinaigrette.
2
I used my Vitamix, but any blender, food processor or magic bullet-like machinery will work.
3
Add all of the vinaigrette ingredients into the machine and blend until smooth.
4
Taste and adjust accordingly with salt and pepper.
5
Let sit in the fridge while you cook everything else.
6
Dont worry if it separates, just shake it before serving.
7
Then, bring a pot of water to a boil and cook pasta according to the package instructions.
8
While water is coming to a boil, chop the veggies (any Spring veggies will do), steam them if desired, then place veggies in a large bowl.
9
Chop the cheddar cheese (into bite-sized pieces) and set aside.
10
Once pasta is cooked, drain it, reserving about 1 cup of the pasta liquid, and add the pasta to the veggies.
11
Pour the vinaigrette and cheddar cheese over the top.
12
Toss until everything is combined.
13
Add reserved pasta water if it needs more liquid.
14
Sprinkle in Parmesan cheese.
15
Toss and season with salt and pepper to taste.
16
Enjoy!

475

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 19 ingredients. The key ingredients include: 1/2 pounds Whole Wheat Pasta, 1 head Broccoli Cut Into Florets, 1 Red Pepper, Stem And Seeds Removed, Then Sliced, 4 ounces, weight Grass-fed Cheddar Cheese, and more.

Yes, Spring Pasta Salad with Herb Citrus Vinaigrette falls under the Pasta & Noodles category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

Spring Pasta Salad with Herb Citrus Vinaigrette

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