Watermelon Feta Pasta Salad
Pasta salad with cilantro lime dressing with pumpkin seeds.
Servings 6 (click to scale)
Calories 570kcal
Ingredients
- 6 cup bow-tie pasta cooked
- 3/4 cup pumpkin seeds toasted
- 6 cup watermelon cubed, 1”
- 6 Tbsp crumbled feta cheese crumbled
- 3/4 cup radish sliced
- 1-1/2 cup carrots sliced
- 3/4 cup scallions sliced
- 6 cups spring mix lettuce
- 1/4 tsp kosher salt
- 1/4 tsp ground black pepper
- 1 Tbsp shallots peeled, chopped
- 3/4 cup fresh cilantro chopped
- 1 clove fresh garlic peeled, mashed
- 2-2/3 Tbsp pumpkin seeds toasted
- 1/2 tsp kosher salt
- 1/8 tsp ground black pepper
- 1 tsp light brown sugar
- 2-2/3 Tbsp rice wine vinegar unseasoned
- 1/3 cup olive oil
- 1/4 cup fresh lime juice
Instructions
- Prepare cilantro-lime dressing: Place shallots, cilantro, garlic, pumpkin seeds, salt, pepper, brown sugar, rice wine vinegar, olive oil, and lime juice into blender (except the olive oil) and process until smooth. Slowly drizzle in olive oil to emulsify. Portion: 1-1/2 Tbsp.
- Cook pasta according to package directions and set aside to cool. Toast pumpkin seeds in a preheated 350F oven for 5-10 minutes or toast in a dry skillet over medium heat, stirring constantly. Seeds will start to pop and be fragrant when ready, about 3 minutes.
- Once pasta has cooled down, place all salad ingredients into a bowl and toss with dressing.
Notes
Portion: 2 cups
Nutrition
Calories: 570kcal | Carbohydrates: 52g | Protein: 21g | Fat: 34g | Saturated Fat: 6g | Sodium: 420mg | Fiber: 8g | Sugar: 15g
