Description

This Herby Spring Pasta Salad with Protein is a vibrant, flavorful dish combining tender pasta, savory browned sausage or chicken, fresh herbs, and a light lemony dressing. Packed with spinach, basil, peas, and Parmesan cheese, and enriched with bone broth and ghee, this salad is perfect for a wholesome meal served warm or at room temperature.

Ingredients

Protein and Vegetables

1 pound organic pork or chicken sausage (or substitute ground chicken/turkey)
1/2 medium onion, finely diced
2 cups spinach, finely chopped
1 1/4 cup frozen peas

Herbs and Aromatics

1/2 cup fresh basil, chopped
3 tablespoons fresh dill, roughly chopped
1/4 cup chives
1 heaping tablespoon minced garlic
1 teaspoon fresh cracked pepper
2 teaspoons sea salt
1/2 tablespoon lemon zest

Pasta and Dairy

1 box pasta (gluten-free Mafalda, bow tie, or penne)
1/4 cup grated Parmesan cheese, plus extra for garnish
3 tablespoons milk (cashew milk or regular milk)

Liquids and Fats

1/3 cup extra virgin olive oil (divided use: approx. 1 tablespoon for protein, 1 tablespoon for onions, 1 tablespoon for garlic/pesto, plus 2-3 tablespoons for finishing)
3 tablespoons pesto
3/4 cup chicken bone broth (or any broth)
2 tablespoons ghee
1 lemon, juiced

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Instructions

Brown the Protein: Heat 1 tablespoon of olive oil in a medium to large skillet over medium-high heat. Add the sausage or ground chicken/turkey, season with 2 teaspoons sea salt and 1 teaspoon cracked pepper, and cook until browned and cooked through, about 5-7 minutes. Remove it from skillet and set aside on a plate.
Cook the Onions: Add another tablespoon of olive oil to the same skillet and cook the finely diced onion for 3-4 minutes until softened and translucent. Transfer to the plate with the cooked protein and set aside.
Cook the Pasta: Meanwhile, bring a large pot of salted water to a boil. Add the pasta and cook according to package instructions until al dente. Drain and set aside, reserving the pasta pot for mixing.
Sauté Garlic and Combine Sauce: Add one more tablespoon of olive oil to the skillet and sauté the minced garlic for about 1 minute until fragrant. Stir in the pesto and cook for another minute, stirring constantly. Pour in the chicken bone broth, milk, and ghee, and bring the mixture to a gentle simmer for a few minutes. Add the cooked protein and onions back into the skillet and stir to combine.
Combine Pasta Salad: Transfer the skillet mixture into the empty pasta pot. Add the cooked pasta, frozen peas, lemon zest, lemon juice, finely chopped spinach, grated Parmesan, chives, cracked pepper, sea salt, and an additional 2-3 tablespoons of olive oil. Stir everything well to evenly combine. Finally, fold in the chopped fresh basil and adjust pepper seasoning to taste.
Serve and Garnish: To serve, plate the pasta salad and garnish with fresh dill and extra grated Parmesan cheese. The salad can be enjoyed immediately warm or served at room temperature for a refreshing spring meal. Enjoy!

Notes

You can substitute the protein with ground chicken or turkey for a lighter version.
Use gluten-free pasta to keep the recipe gluten-free as intended.
If you prefer a vegetarian version, omit the meat and add extra vegetables or plant-based protein.
The salad is best consumed fresh but can be refrigerated and served cold the next day.
Adjust seasoning with salt, pepper, and lemon juice to your taste for brightness and balance.

Prep Time: 15 minutes
Cook Time: 25 minutes
Category: Salad
Method: Stovetop
Cuisine: American