with roasted vegetables and strawberry vinaigrette
Prep & Cook Time:25-35 min.
Cook Within:7 days
Spice Level:Not Spicy
All ingredients are individually packaged, but our central facility
is not certified allergen-free. Furthermore, ingredient contents
may vary. Please check recipe cards and ingredient packaging for
allergens and nutrition facts.
If you have serious allergies, please use your best judgment or
consult a health professional to decide if our meals are safe for
A note about serious food allergies
For many of us, pasta salad may call to mind some insipid macaroni doused in mayo and tossed with a forgettable mix of vegetables. We've flipped the script with our version that uses whole wheat spaghetti tossed in a delicious strawberry vinaigrette for a heart-healthy take that's light, fresh, and just what you want to eat on a warm evening. We add roasted asparagus, crunchy snap peas, toasted walnuts, and top it off with tangy bleu cheese. This isn't the perfunctory pasta salad you serve as a side, this is the star of the show.
Due to our just-in-time sourcing model, we may have to send you a
substitute ingredient. Not to worry! We make sure every ingredient
sent to you meets our high quality standards. We’ll keep you
informed should a switch occur, so please check the ingredient
labels in your meal bag.
You Will Need
Before You Cook
To ensure food safety, the FDA recommends the following as minimum internal cooking temperatures:
Steak and Pork 145° F (rest cooked meat, 3 minutes) |
Seafood 145° F |
Chicken 165° F |
Ground Beef 160° F |
Ground Turkey 165° F |
Ground Pork 160° F
Prepare Ingredients and Roast Vegetables
Mince garlic. Trim woody ends off asparagus and cut into 1" lengths at an angle. Peel and halve shallot. Slice half the shallot into thin strips (julienne) and finely dice other half. Place asparagus, half the garlic, and julienned shallots on prepared baking sheet. Toss with 2 tsp. olive oil, ½ tsp. salt, and ¼ tsp. pepper. Roast 10-12 minutes, or until asparagus is tender. Remove from oven and cool at least 5 minutes. Core Roma tomato and cut into ½" dice. Lay sugar snap peas on cutting board and halve lengthwise, exposing peas inside. Rinse strawberries under warm water if still frozen. Mince strawberries.
Cook the Pasta
Once water is boiling, add 1 tsp. salt and spaghetti to pot and cook 8-10 minutes, or until al dente. Drain in colander and return to pot. Toss with 2 tsp. olive oil to prevent spaghetti from sticking together.
Toast the Walnuts
While spaghetti is cooking, heat a small pan over medium heat. Add walnuts to dry, hot pan and toast, stirring regularly, 5 minutes, or until lightly browned and "nutty" smelling. Be careful, walnuts can burn easily.
Make the Vinaigrette
In a large mixing bowl, combine strawberries, Champagne vinegar, remaining garlic, finely diced shallots, honey, 1 ½ Tbsp. olive oil, and a pinch of salt and pepper. Mix together thoroughly.
Toss the Salad
In bowl containing vinaigrette, add cooked pasta, sugar snap peas, Roma tomatoes, and roasted vegetables. Toss to combine.
Plate the Dish
Place salad on a plate and garnish with bleu cheese crumbles and toasted walnuts.
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