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    Emily Malone

    culinary arts grad. nutrition facts lover. vegetarian chef. marathon runner. country music maniac. failed dog trainer. barre fanatic. loving mama.

    Contact Emily

    For general inquires, contact: EmilyBMalone@gmail.com.

    For partnerships, contact: dailygarnishads@mediakix.com.

    Looking forward to chatting with you!

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    A Look Back.



Lemon Parsley Pasta Salad.

When I initially made this, I wasn’t planning on posting it as a recipe.  I made it during the tail end of Cullen’s nap a few days ago – I’m trying to do a lot more make-ahead stuff so I have things ready to go for him when dinner time rolls around.  It’s a cold (or room temperature) pasta salad, so I set it on the counter to marinate and develop flavor while we went about our afternoon.

But I kept walking by and sneaking another bite.  And then another, and then another.  I could not stop eating it.  And as soon as Casey walked in the door, I found myself putting it into pretty bowls and taking pictures of it – if I couldn’t stop eating it, it wasn’t fair not to share it.

Lemon Parsley Pasta Salad by Daily Garnish

It is so simple, and yet so packed with flavor.  A perfect quick weeknight dish, or something to take along to a potluck or party.  The longer it sits, the better it gets, but I guarantee you it won’t last very long!

Lemon Parsley Pasta Salad

by Emily Malone

Prep Time: 10 minutes

Cook Time: 10 minute

Ingredients (4-6 servings)

    For the Pasta
    • 1 pound spaghetti pasta
    • 1 cup parsley leaves, minced
    • 1/2 cup sliced or slivered almonds, chopped
    For the Dressing
    • 3 tablespoons olive oil
    • 2 tablespoons lemon juice
    • 1/4 teaspoon garlic powder
    • 1/2 teaspoon sea salt
    • a few cracks of black pepper

    Instructions

    Boil pasta according to package directions.  My mother-in-law turned me onto this Jovial pasta – it’s einkorn wheat, which is really different from the wheat we are currently used to eating.  Here’s a bit more from their website

    Einkorn is very different from all other varieties of wheat. It was the first species of wheat grown by man more than 12,000 years ago. Now considered a relic crop, it has practically been forgotten because its yield is low in the fields and its type of gluten makes bread-baking a challenge.  Ancient grains are inherently more nutritious than modern varieties. Einkorn is the most ancient wheat and is the result of Mother Nature’s untouchable craftsmanship.

    Lemon Parsley Pasta Salad by Daily Garnish

    It has a great nutritional profile – really high in protein, iron, and B vitamins, all of which are so important for vegetarians.  Anyway, that’s my long-winded gush over our new favorite pasta.  Back to cooking!

    While pasta is cooking, chop the parsley and almonds. The more, the better!  In a small, separate dish, whisk dressing ingredients together until well combined.

    Once pasta is cooked, drain in a colander and allow it to sit until excess water has mostly run off. Put pasta in a large mixing bowl and top with parsley and almonds.

    Pour dressing in top, and mix everything together. Allow mixture to sit for at least 15-20 minutes so that the flavor develops and soaks into the noodles well.

    Lemon Parsley Pasta Salad by Daily Garnish

    Pasta is best served room temperature, but is also delicious as leftovers. This is meant to be more of a cold noodle dish than warm. Reheating is not necessary!

    Lemon Parsley Pasta Salad by Daily Garnish

    I know I said it already, but we seriously could not stop eating this.  In fact, it served as what was one of our first weeknight dinners ever!  Casey walked in the door right as Cullen was getting ready to eat, and rather than wait we dished out two big bowls for ourselves.  The three of us pretty much devoured the whole pound of pasta – scary. 

    Lemon Parsley Pasta Salad by Daily Garnish

    The only thing to watch out for?  I had a major case of parsley teeth afterward.  So embarrassing.  Of course it took me twenty minutes and too many long conversations to realize it. 

    Lemon Parsley Pasta Salad by Daily Garnish

    Other than picking up some fresh parsley, you likely have all the other fixings for this in your pantry and fridge.  Put it on your menu for this week – promise me.

    Lemon Parsley Pasta Salad by Daily Garnish

    As always, enjoy!

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    47 Comments so far
    Leave a comment

    eryka     at 9:29 am

    I’m local in Seattle. Where did you find the Jovial brand? I can’t wait to try making this dish!

    [Reply]

    Rachel C     at 10:20 am

    I promise, I will try this dish tonight. :)

    [Reply]

    Marty     at 10:53 am

    I’ll definitely try this with my rice pasta (GF here) and dill as I’m out of my beloved Italian parsley or cilantro. Easy and delish! Thank you Emily for the simple idea, how we forget, keep it simple!

    [Reply]

    Karin     at 11:47 am

    Sounds wonderful – I’m totally making it tonight!

    [Reply]

    Cathy     at 11:50 am

    Where did you get the pasta?

    [Reply]

    Michelle@Peachy Palate     at 12:03 pm

    I’m just half way through reading “Wheat Belly”…..have to see if iHerb have those Einkorn noodles!

    [Reply]

    Kate     at 12:18 pm

    Funny thing, I was just eating a store bought salad at lunch and thought, “what is the ingredient that is making this so yummy…” It was the parsley, which made me think I need to start using more fresh herbs in my cooking…and bam! I see this simple (but delicious looking) recipe with parsley on here. :) Thank you for the culinary inspiration, Emily!

    [Reply]

    Liz     at 12:55 pm

    Great! I got a large bunch of parsley in my csa box and was wondering how I was ever going to use it all and this was perfect. I ate it hot for lunch since I didn’t have time and it was simple but the flavors meld together really well, I imagine it will only get better once I actually let it sit for a few minutes!

    [Reply]

    Adrienne J     at 4:42 am

    It’s so nice to see that you’re traveling with a toddler!! I was just talking with my coworkers yesterday about traveling with kids. They haven’t gone anywhere because they think it’d be too difficult. I’m totally traveling when I have my own.

    [Reply]

    Emily Malone Reply:

    Oh it is definitely possible. We travel with C all the time!

    [Reply]

    Melissa     at 4:58 am

    I made this last night, but used organic farro instead of pasta, and toasted pine nuts instead of almonds. It was so good! The fresh/simple flavors were perfect. Thanks for sharing!

    [Reply]

    Emily Malone Reply:

    Great substitutions!!

    [Reply]

    Lara     at 4:36 pm

    Yummy! I pinned it!

    [Reply]

    Emily     at 10:12 am

    Delicious recipe! Came together very quickly and was enjoyed by all. :) I was able to find the Einkorn pasta and really liked it! I’ve got a lot of parsley on my hands so I am looking forward to making it again this week!

    [Reply]

    Whit     at 7:12 am

    Loved this recipe! So light and delicious! Thank you for sharing!

    [Reply]

    Claire     at 10:28 am

    This pasta is awesome! It just saved me from awful morning sickness! Thanks, emily!

    [Reply]

    Becca     at 10:37 am

    I made this last night and it’s delicious! Simple and really tasty. Thanks for the great recipe!

    [Reply]

    Emily Malone Reply:

    Happy to hear it! One of my favorites! :)

    [Reply]

    Daily Garnish » Blog Archive » Crunchy Vegetable Sesame Noodle Salad.     at 10:06 pm

    […] pot of water to boil, and cook pasta according to package directions.   I know I’ve mentioned it here before, but I’m loving Jovial brand Einkorn wheat pasta these days.  It has a great nutritional […]

    Kate     at 2:02 pm

    This pasta never gets old. So simple, yet so delicious! I picked up parsley at the market today just to make it. I’ve also switched up the almonds for pine nuts in the past and it was mighty tasty as well. :-)

    [Reply]

    Emily Malone Reply:

    So happy to hear it!

    [Reply]

    elizabeth     at 4:31 pm

    This is so good! I use fresh garlic, whole toasted chopped almonds, a lot more lemon and only 2T olive oil. Thank you!

    [Reply]

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