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Herby Spring Pasta Salad With Protein

Herby Spring Pasta Salad With Protein - A Fresh Twist on Flavor

This Herby Spring Pasta Salad with Protein combines vibrant pesto, zesty lemon, and seasonal veggies for a refreshing spring dish.
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Prep Time 15 minutes
Cook Time 20 minutes
Chilling Time 30 minutes
Total Time 1 hour 5 minutes
Servings: 6 servings
Course: Salads
Cuisine: American
Calories: 350
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Pasta Salad
  • 2 tablespoons Extra Virgin Olive Oil Adds richness and depth; use high-quality oil for best results.
  • 1 pound Organic Pork or Chicken Sausage Provides protein and flavor; can substitute with ground chicken or turkey.
  • 1 medium Onion Adds sweetness; finely diced for even cooking.
  • 12 ounces Pasta (Mafalda, Penne, or Bow Tie) Base of the salad; any preferred shape works.
  • 2 cups Spinach (finely chopped) Adds nutrition and color; can swap for kale or arugula.
  • 1/2 cup Fresh Basil (chopped) For fresh herbal notes; can substitute with parsley.
  • 2 cloves Minced Garlic Infuses flavor; use fresh for best taste.
  • 1/2 cup Pesto Provides herbaceous richness; store-bought or homemade.
  • 1/2 cup Chicken Bone Broth Adds moisture and flavor; vegetable broth can be used.
  • 1/4 cup Milk Contributes creaminess; can use dairy or non-dairy alternatives.
  • 2 tablespoons Ghee Adds richness; can be substituted with butter or olive oil.
  • 1 cup Frozen Peas Offers sweetness and texture; can replace with other veggies.
  • 1 large Lemon Juice and Zest Provides brightness and acidity; essential for balancing flavors.
  • 1/2 cup Grated Parmesan Enhances savoriness; omit for dairy-free version.
  • 2 tablespoons Chives Brings onion flavor; green onions can be used.
  • Fresh Cracked Pepper Essential for seasoning; adjust to taste.
  • Sea Salt Essential for seasoning; adjust to taste.
  • 2 tablespoons Fresh Dill (chopped) Delivers a fresh flavor; can be replaced with tarragon.

Equipment

  • Large Skillet
  • Large Pot

Method
 

Step-by-Step Instructions
  1. In a large skillet over medium heat, add 2 tablespoons of extra virgin olive oil. Once the oil shimmers, add your sausage, cooking for about 6-8 minutes until browned and cooked through. Season with salt and pepper to taste, then remove and set aside.
  2. In the same skillet, add the diced onion and sauté for 3-4 minutes until translucent. Reintroduce the sausage to the pan and stir to combine.
  3. Bring a large pot of salted water to a boil and add pasta. Cook according to package instructions until al dente. Drain and reserve a cup of starchy water.
  4. In the same skillet, lower the heat and add 2 minced garlic cloves. Sauté for about 1 minute. Stir in pesto, chicken bone broth, milk, and ghee, allowing it to thicken slightly.
  5. Add the cooked pasta, frozen peas, lemon juice and zest, spinach, Parmesan, and chives to the skillet. Toss together for 2-3 minutes until well-coated and heated through.
  6. Transfer to a serving bowl, top with fresh dill and extra Parmesan, and serve immediately or let cool.

Nutrition

Serving: 1cupCalories: 350kcalCarbohydrates: 45gProtein: 20gFat: 15gSaturated Fat: 6gPolyunsaturated Fat: 2gMonounsaturated Fat: 7gCholesterol: 50mgSodium: 500mgPotassium: 400mgFiber: 5gSugar: 4gVitamin A: 1500IUVitamin C: 30mgCalcium: 200mgIron: 2mg

Notes

For best flavor, let the salad rest in the refrigerator for a few hours after preparing. This enhances the melding of flavors.

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