Yellow Spring Pasta Salad
Yellow Spring Pasta Salad is a fresh and colorful pasta salad recipe made with yellow bell pepper, summer squash, mango, pasta, and cheese in a creamy honey mustard lemon dressing. This easy spring pasta salad is bright, flavorful, and perfect for lunch, a light dinner, or a seasonal side dish.
Ingredients
- 3 ounces pasta
- 1 teaspoon turmeric
- 5 ounces summer squash
- 5 ounces yellow bell pepper
- 7 ounces mango medium size
- 3 ounces Jarlsberg Cheese
Dressing
- 1 tablespoons honey
- 1 tablespoon Dijon mustard
- 2 tablespoons lemon juice
- 2 tablespoons creme fraîche
- 1 tablespoon parsley finely chopped
- salt and pepper
Instructions
- Bring water, salt and turmeric to a boil. Add the pasta cook according the the directions on the packaging.
- Drain and cool.
- While the pasta is cooking, cut the summer squash, bell pepper, mango and cheese in small pieces.
- Make the dressing by mixing honey, mustard, lemon juice, creme fraîche, parsley, salt and pepper.
- In a bowl, add all salad ingredients (pasta, summer squash, yellow bell pepper, mango, and cheese).
- Add the dressing to the bowl and mix. Season with salt & pepper if needed.
- Divide over 2 bowls or plates, sprinkle with some extra parsley and serve.
Nutrition
Calories: 467kcalCarbohydrates: 65gProtein: 19gFat: 16gSaturated Fat: 9gPolyunsaturated Fat: 1gSodium: 368mgFiber: 5gSugar: 26g