Spring Fresh Pasta Salad

Servings 6 people


  • 1 1/2 tablespoons olive oil
  • 2 cloves garlic minced
  • 3/4 cup thinly sliced carrots
  • 1/2 cup chopped celery
  • 1/4 cup diced red onion
  • 2 medium tomatoes seeded and diced
  • 1/4 cup honey
  • 1/4 cup lime juice
  • 1/2 tablespoon lime zest
  • 2 tablespoons Herbes de Provence
  • 1 teaspoon sea salt
  • 1/2 teaspoon freshly ground black pepper
  • 6 ounces penne pasta prepared according to package directions
  • grated Parmesan cheese optional


  • DO-AHEAD TIP: Cook Penne pasta. Serve salad at room temperature OR chilled.
  • Heat the oil in a large skillet over medium heat.
  • Add garlic, carrots, celery, and onion; cook for 2 minutes.
  • Reduce heat to low then add tomatoes, honey, lime juice, lime zest, and Herbes de Provence; simmer, stirring gently, for 4 to 6 minutes or until vegetables are tender-crisp.
  • Toss with cooked pasta; cool.
  • Sprinkle with Parmesan cheese, if desired.
  • Serve at room temperature or chilled. If salad seems dry, combine 2 tablespoons of lime juice with a tablespoon or two of honey and stir into the pasta.


SERVING SUGGESTION: Serve sliced English cucumber on the side.
VEGETARIAN: No changes necessary. KOSHER: No changes necessary.
GLUTEN FREE: Make sure Herbes de Provence is gluten-free. Use gluten-free pasta.
NUTRITION: Per serving: 209 Calories; 5g Fat; 5g Protein; 39g Carbohydrate; 2g Dietary Fiber; 0mg Cholesterol; 340mg Sodium. Exchanges: 1 1/2 Grain(Starch); 1 Vegetable; 0 Fruit; 1/2 Fat; 1 Other Carbohydrates. Points: 6
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