Spring Noodle Salad

with roasted vegetables and strawberry vinaigrette

$9.95 per serving

Prep & Cook Time: 25-35 min.

Cook Within: 7 days

Difficulty Level: Easy

Spice Level: Not Spicy

Contains: Milk, Wheat, Tree Nuts

Calories Conscious
Vegetarian
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.

In Your Box (serves 2)

  • 2 Garlic Cloves
  • 8 oz. Asparagus
  • 1 Shallot
  • 1 Roma Tomato
  • 5 oz. Stringless Sugar Snap Peas
  • 3 oz. Frozen Whole Strawberries
  • Info
    8 oz. Whole Wheat Spaghetti
  • Info
    1½ oz. Walnut Halves
  • 2 fl. oz. Champagne Vinegar
  • ¾ oz. Honey
  • Info
    2 oz. Blue Cheese
  • Nutrition (per serving)

  • Calories
    341
  • Carbohydrates
    71g
  • Fat
    24g
  • Protein
    24g
  • Sodium
    349mg

Recipe Steps

You Will Need

  • Olive Oil
  • Salt
  • Pepper
  • Cooking Spray
  • 1 Colander
  • 1 Medium Pot
  • 1 Baking Sheet
  • 1 Small Pan
  • 1 Mixing Bowl

Before You Cook

  • Step 1 - Prepare Ingredients and Roast Vegetables
    1

    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.

  • Step 2 - Cook the Pasta
    2

    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.

  • Step 3 - Toast the Walnuts
    3

    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.

  • Step 4 - Make the Vinaigrette
    4

    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.

  • Step 5 - Toss the Salad
    5

    Toss the Salad

    In bowl containing vinaigrette, add cooked pasta, sugar snap peas, Roma tomatoes, and roasted vegetables. Toss to combine.

  • Step 6 - Plate the Dish
    6

    Plate the Dish

    Place salad on a plate and garnish with bleu cheese crumbles and toasted walnuts.