Go Back
–+ servings
Herby Spring Pasta Salad With Protein

Herby Spring Pasta Salad With Protein: Fresh & Flavorful Delight

A delightful Herby Spring Pasta Salad with Protein, packed with fresh flavors and nutritious ingredients, perfect for meal prep or gatherings.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 30 minutes
Chilling Time 2 hours
Total Time 2 hours 45 minutes
Servings: 4 servings
Course: Salad
Cuisine: American
Calories: 450
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Salad
  • 2 cups Gluten-free pasta Mafalda, bow tie, or penne recommended
  • 1 pound Organic pork or chicken sausage Can substitute with ground chicken or turkey
  • 2 cups Fresh spinach Arugula can be used as a substitute
  • 1 medium Onion, finely diced Shallots can replace for milder taste
  • 1 cup Frozen peas Chopped broccoli or green beans can be used
  • 1/2 cup Fresh basil, chopped Can use parsley or mixed herbs as a substitute
For the Sauce
  • 1/4 cup Extra virgin olive oil Avocado oil is a high-heat substitute
  • 2 cloves Minced garlic Can use garlic powder if necessary
  • 1 cup Pesto Choose high-quality store-bought or homemade
  • 1 cup Chicken bone broth Can replace with vegetable or beef broth
  • 1/2 cup Milk Use cashew or regular milk; can omit for dairy-free
  • 2 tablespoons Ghee Unsalted butter or olive oil can be used as alternatives
For the Finish
  • 1 whole Lemon, squeezed and zest Lime can be used as an alternative
  • 1/2 cup Grated Parmesan Use nutritional yeast for a dairy-free option
  • 1/4 cup Chives Green onions can replace if preferred
  • 1/4 cup Fresh dill, roughly chopped Can omit or use tarragon as a substitute
  • to taste Fresh cracked pepper and sea salt Adjust according to your taste

Equipment

  • Large skillet
  • Large pot
  • airtight container

Method
 

Step-by-Step Instructions
  1. Heat a large skillet over medium heat with olive oil. Cook sausage for 5-7 minutes until browned.
  2. Sauté finely diced onion in the same skillet for 3-4 minutes until translucent.
  3. Boil salted water in a large pot. Add pasta and cook for 8-10 minutes until al dente. Drain and let cool.
  4. In the skillet, add minced garlic and sauté for 1 minute. Stir in pesto, broth, milk, and ghee. Simmer for 3-5 minutes.
  5. Add sausage and onion to the sauce. Mix in cooked pasta, peas, lemon juice, spinach, Parmesan, chives, and seasoning. Combine well.
  6. Remove from heat and mix in chopped dill. Adjust seasoning to taste before serving.
  7. Serve warm or let chill for a couple of hours before serving at room temperature.

Nutrition

Serving: 1servingCalories: 450kcalCarbohydrates: 45gProtein: 25gFat: 20gSaturated Fat: 5gPolyunsaturated Fat: 5gMonounsaturated Fat: 10gCholesterol: 50mgSodium: 600mgPotassium: 350mgFiber: 5gSugar: 3gVitamin A: 500IUVitamin C: 20mgCalcium: 200mgIron: 3mg

Notes

This salad is perfect for meal prep and holds well in the fridge for 2-3 days. Customize proteins and enjoy seasonal veggies for added flavor.

Tried this recipe?

Let us know how it was!