Veggie Loaded Pasta Salad with Sweet Basil Vinaigrette

This satisfying pasta salad is a lighter take on your favorite summer side dish that is loaded with fresh veggies and crunchy bacon all tossed together with a sweet basil vinaigrette for a meal that is both lighter and comfort food all in one!

A cook mean they are basically the staple side dish to any summer cookout so having the reliable recipe in your arsenal is absolutely essential. Here's the thing though, most pasta salads are filled with tons of mayo, cheese and sugar which, let's face it, aren't exactly the calories we are trying to consume while dusting off our summer wardrobe. That's why A cook keep mixing in fresh vegg

For this recipe A cook substituted half the amount of spaghetti noodles typically called for in pasta salads with spiralized zucchini noodles. Not only do they add more nutrition and a satisfying crunch to the overall dish, but it is also the reliable way to introduce zucchini noodles to newbies because you can barely tell they have been mixed in! A cook know Cooks have said this before, but the h

What goes in

• 8 ounces whole wheat spaghetti
• 2 medium zucchini, spiralized
• 1 tablespoon olive oil
• 3 cloves garlic, minced
• 2 cups fresh or frozen peas, thawed
• 1 bunch thin asparagus, trimmed and cut into 1 1/2-inch pieces
• 1/4 cup freshly grated Parmesan cheese
• 4 slices bacon, cooked and crumbled
• 1/2 cup fresh basil leaves
• 2 tablespoons white wine vinegar
• 2 teaspoons Dijon mustard
• 2 teaspoons honey
• 1 teaspoon minced shallots
• 1/2 teaspoon salt
• 1/4 cup olive oil

How it comes together

1. Bring a large pot of salted water to a boil and cook spaghetti according to package directions. Drain and hold nearby.
2. While the water is boiling this is when you can make the vinaigrette: combine basil, vinegar, Dijon mustard, honey, shallots, salt and olive oil in your blender and blend for about 30 seconds to a minute; hold nearby.
3. Use a wide skillet over a moderate burner, drizzle olive oil and sauté garlic, peas and asparagus until garlic is fragrant and veggies are tender, about 3 to 5 minutes. Then add zucchini noodles and cook an additional 1 to 2 minutes.
4. Use a wide bowl toss together warm spaghetti, zucchini noodles, veggies and Parmesan cheese with the basil vinaigrette. Top with crumbled bacon, serve and enjoy!