Kitchen

Springtime Pasta Salad

Written by Amber Pankonin

Today is a big day. Not only is this my first post as a guest contributor for Her View From Home, this is also National Registered Dietitian Day! March also happens to be National Nutrition Month and the theme this year is “Take a bite out of a healthy lifestyle.” Well, this recipe is something I can certainly bite into! 

springtime pasta saladI thought I would celebrate RD Day and National Nutrition Month with this springtime pasta salad. I love that asparagus is now in season and I’ve always been a fan of bow tie pasta. I don’t know about you, but I’m a messy pasta eater. I love that I can stab bow tie pasta with my fork and eat it in one bite vs. having to spin spaghetti pasta on my fork for what feels like an hour before I can take a bite. 

Perhaps you’re wondering how pasta can fit into a healthy lifestyle or why a Registered Dietitian would be encouraging pasta? (GASP!) Personally, I believe that all foods can fit including pasta. It really comes down to the serving size and what else you’re serving with the pasta. If you load your pasta with veggies, you not only increase the amount of fiber and nutrients in your dish, but you might also reduce the calories. 

Here are some other ways you can take a bite out of a healthy lifestyle:

1. Take advantage of fruits and vegetables that are in season. (Hint, hint….asparagus!) 

2. Look for ways to be more physically active. (Power walk through the grocery store!)

3. Don’t bite off more than you chew. Remember that a healthy lifestyle doesn’t just happen overnight. Sometimes small changes can lead to BIG results over time.

I hope these tips and this recipe will give you something to celebrate during National Nutrition Month! 

Springtime Pasta Salad
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Prep Time
10 min
Cook Time
15 min
Total Time
25 min
Prep Time
10 min
Cook Time
15 min
Total Time
25 min
Ingredients
  1. 1 box bow tie pasta
  2. 1 pound asparagus
  3. 1 lemon (juice & zest)
  4. 1 large tomato
  5. 5 TB Olive Oil
  6. 1/4 tsp salt
  7. 1/4 tsp pepper
  8. 2 TB fresh Basil, chopped
Instructions
  1. Cook pasta according to directions on box. Rinse with cold water after cooking and mix with 3 TB of olive to prevent pasta from sticking together. Set aside.
  2. Rinse asparagus and coat with 2 TB olive oil and juice from 1/2 a lemon. Grill for 8-10 minutes on medium- high heat. (I use my indoor grill for this- you could also roast in the oven if you wanted) After asparagus is tender, remove from grill and let cool. Chop asparagus in 1-2" portions, but do not use the area near the stem. You'll probably want to chop off at least an inch or two near the stem and throw away as this part is not very tender. Combine asparagus with pasta.
  3. Chop tomato into wedges and cut in half. Combine with pasta and add remaining juice from lemon, lemon zest, salt, pepper, and basil.
  4. Serve with a few sprinkles of parmesan cheese.
  5. (Tip: This recipe is intended to be low in sodium. You can always add salt & pepper to taste.)
Notes
  1. Tip: This recipe is intended to be low in sodium. You can always add salt & pepper or more lemon juice to taste if it needs more flavor.
Adapted from Stirlist.com
Adapted from Stirlist.com
Her View From Home https://herviewfromhome.com/

About the author

Amber Pankonin

Hello! I’m Amber or “RD amber” as I’m known in the twitterverse. I’m a Registered Dietitian Nutritionist passionate about food, nutrition science, and agriculture. I work as a nutrition communications consultant and adjunct professor. When I grow up, I’d like to be a photographer or maybe a backup dancer.

I’m married to a startup entrepreneur and I’m doggy momma to Jacques & Jasper. I’m the girl that laughs loudest in the theater and I hate elevators, escalators, and revolving doors. We live in Nebraska, known as the silicon prairie/ Ag capitol of the world.

Those who know me best would say that I like to stir the pot. I’m sassy, sarcastic and my nutrition views are based on science, not popular hype. My fiends call me a “realistic nutritionist” because I don’t quite the fit the mold of the perfect dietitian. But I love food, creating cool things, and I’m passionate about building community.