Lemon and Apple Pasta Salad

15 minutes
4 servings
240 calories per serving
Vegan, gluten-free, Super – Level 2


  • 4 cups of sugar peas
  • 1 cup gluten-free small noodles
  • 3 red apples
  • 15 fresh basil leaves
  • 1 lemon
  • 2 tbs coconut oil
  • Sea salt
  • White pepper


  1. Boil water, cook the pasta as directed, drain, then set aside to cool.
  2. Steam the sugar peas 8-minutes, then set aside to cool.
  3. Zest half of the lemon (cut out little strips of the outer layer of the peel). Press the lemon and set aside.
  4. Slice the apples into long and thin pieces. Place in a bowl, add the 2 tbs of melted coconut oil, juice from the lemon, the zests, salt and pepper.
  5. Toss together with the basil leaves, sugar peas, and pasta. Enjoy.

lemon and apple pasta salad


Rose Marie Jarry

Rose Marie Jarry is an elite both on the field and in the kitchen. She once was the fastest 800-meter runner in Quebec for 4 years in a row, participating at many national level Canadian games. Since switching from track to Spartan in 2010 she's ran approximately 45 races, finding herself on the podium over 30 times. Rose is the master-chef at KRONOBAR.

Rose Marie Jarry - Fitness Blogger - Spartan Race

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