Roasted Asparagus and Lemon Pasta Salad

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4.67 from 3 votes

Roasted Asparagus and Lemon Pasta Salad

This pasta salad is light and fresh which is perfect for those days that you don't feel like anything too heavy.
My Notes:
Prep Time15 mins
Cook Time20 mins
Total Time35 mins
Meal Type: Dinner, Lunch, Salads
Special: 10 Ingredients or Less, Gluten-Free, Nut-Free
Tool: Oven, Stove
Ingredient: Asparagus, Lemons, Pasta
Servings: 6
Calories: 428kcal
Ingredients
  • 16 oz penne or other short pasta (gluten-free if preferred)
  • 9 oz asparagus cut into pieces
  • 1 tablespoon(s) olive oil
  • salt & pepper to taste
  • 1 cup(s) sundried tomatoes drained and chopped
  • 2 tablespoon(s) oil from sundried tomatoes
  • 4 green onions sliced
  • 1/4 cup(s) vegan parmesan (homemade or store-bought)
  • 1/4 cup(s) fresh parsley chopped
  • 1 lemon zested & juiced
Instructions
  • Preheat the oven to 400F (200C). Prepare a baking sheet lined with parchment paper.
  • Bring a large pot of water to a boil and cook the pasta according to the package directions.
  • Place the asparagus on the prepared baking sheet and drizzle with the olive oil. Place the asparagus into the hot oven to roast for 7-10 minutes.
  • Place the pasta and asparagus into a large bowl along with the sundried tomatoes, the oil from the sundried tomatoes, green onions, vegan parmesan, parsley, lemon zest and lemon juice. Toss everything together and season to taste with salt and pepper. Sever right away or Store the salad in an airtight container in the refrigerator for up to 3 days.
Nutrition
Serving: 1serving (recipe makes 6 servings) | Calories: 428kcal | Carbohydrates: 66g | Protein: 13g | Fat: 13g | Saturated Fat: 2g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 8g | Trans Fat: 1g | Sodium: 58mg | Potassium: 638mg | Fiber: 5g | Sugar: 4g | Vitamin A: 852IU | Vitamin C: 35mg | Calcium: 51mg | Iron: 3mg
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