Green Garden Veggie Pasta Salad

A big bowl of pasta makes great comfort food. This month, we've got a tasty, green pasta salad to get you in the spirit for St. Patty's Day!

As rich in nutrients as it is delicious and refreshing, this salad blends vitamin-packed veggies like kale, asparagus, red onions and zucchini.

  • 8-12 oz pasta kaumt, spelt brown rice or quinoa
  • 3 tablespoons extra virgin olive oil
  • 1/2 cup red onions sliced
  • 1-2 yellow summer squash or zucchini, quartered lengthwise and cut into 1/2 inch chunks to equal 2 cups
  • 2 garlic cloves crushed or minced
  • 1-2 cups chard or kale washed and chopped
  • 10-12 spears of asparagus chopped
  • 1 tablespoon chives finely minced
  • 1/4 cup Italian parsley finely chopped
  • 1/4 cup fresh basil finely chopped
  • salt and pepper to taste
  1. In a large stockpot, bring 4 quarts of water to a boil with 1 tablespoon of sea salt.
  2. Meanwhile, in a medium skillet, heat 1 tablespoon of olive oil. Add onion and saute for 3 minutes. Add squash, asparagus and continue to cook for 5 more minutes. Add garlic and cook another 2 minutes. Turn off heat and set aside.
  3. Cook pasta until al dente. Drain, place in a large, shallow serving bowl, and toss with remaining 2 tablespoons of olive oil, sauteed vegetables, chard and fresh herbs.
  4. Season to taste with salt and pepper and serve immediately.
This recipe is sourced from Marni Wasserman.