Spring Pasta Salad with Lemon Dressing and Vegetables
A refreshing spring pasta salad featuring lemon vinaigrette, blanched asparagus, shelled peas, and crisp vegetables. The bright, tangy dressing and layered textures create a vibrant, satisfying meal perfect for warmer months.
- Prep Time: 25
- Cook Time: 12
- Total Time: 37
- Yield: 6 servings 1x
- Category: Main dish
- Method: Cooking
- Cuisine: American
- Diet: Vegetarian
Ingredients
1 ½ teaspoons lemon zest, finely grated
¼ cup fresh lemon juice
½ small shallot, chopped
2 teaspoons agave nectar or maple syrup
¾ teaspoon Dijon mustard
½ cup neutral-flavored oil (such as avocado or grapeseed oil)
¾ lb asparagus, woody ends trimmed
1 cup shelled green peas
1 lb small pasta (such as fusilli, farfalle, or orecchiette)
1 ½ cups cooked chickpeas, drained and rinsed
3 green onions, finely sliced
6–7 radishes, sliced into half moons
1 cup flat leaf parsley, chopped
Instructions
Bring a large pot of salted water to a boil
Working in batches, blanch asparagus and green peas until just tender, 30-45 seconds. Drain and plunge into ice water to preserve color; drain again and chill
In a small bowl, whisk together lemon zest, 2 tablespoons dressing oil, shallot, agave syrup, Dijon mustard, salt, and pepper
Cook pasta in boiling water until just al dente. Drain, reserving 2 tablespoons cooking water
Toss warm pasta with 1/3 of the dressing, a drizzle of remaining dressing oil (not perfume), and 3 tablespoons reserved water
In a large bowl, mix chickpeas, blanched asparagus and peas, green onions, radishes, and remaining dressing. Add cooked pasta and toss gently
Season with salt and pepper, then garnish with parsley and additional lemon wedges
Chill for at least 30 minutes before serving
Notes
Use a microplane for lemon zest to avoid bitter pith
Chop asparagus into bite-sized pieces 3-4″
For best results, refrigerate dressing while vegetables chill
Works with fresh or frozen peas
Can substitute red onion for shallot
Nutrition
- Serving Size: 1 serving
- Calories: 320
- Sugar: 3g
- Sodium: 400mg
- Fat: 18g
- Saturated Fat: 3g
- Carbohydrates: 20g
- Fiber: 2g
- Protein: 6g
- Cholesterol: 0mg