Lemony Spring Pasta Salad
Ingredients
Lemony Dressing
-
1 ½
teaspoons
finely grated lemon zest
-
¼
cup
fresh lemon juice
-
½
small
shallot, chopped
-
2
teaspoons
agave nectar/maple syrup
-
¾
teaspoon
Dijon mustard
-
to taste
sea salt and ground black pepper
-
½
cup
neutral-flavoured oil (e.g., avocado oil)
Pasta Salad
-
¾
lb
asparagus, woody ends trimmed
-
1
cup
shelled green peas, fresh or frozen
-
1
lb
small pasta (e.g., mini penne, orzo, small rotini, baby shells, or orecchiette)
-
1 ½
cups
cooked chickpeas (from approximately 1 can, drained & rinsed)
-
3
green onions, finely sliced
-
6-7
radishes, finely sliced into half moons
-
½
cup
flat leaf parsley leaves, chopped
Instructions
- Prepare the lemony dressing by blending lemon zest, lemon juice, shallot, agave nectar, Dijon mustard, salt, pepper, and oil until creamy.
- Set aside the dressing and prepare a bowl of ice water.
- Bring salted water to a boil and chop the asparagus into 2-inch lengths. Boil for 2 minutes, then add the peas until bright green.
- Transfer the asparagus and peas to the ice water to chill.
- Bring the salted water back to a boil, add the pasta, and cook according to package directions.
- Drain the pasta and mix it with the chickpeas and two-thirds of the lemony dressing in a large bowl.
- Drain the asparagus and peas, then add them to the pasta along with green onions, radishes, parsley, and the remaining dressing. Toss to combine.
- Adjust seasoning to taste and serve.
Nutrition Facts (estimated)
Servings
8
Calories
250
Total fat
12g
Total carbohydrates
30g
Total protein
10g
Sodium
200mg
Cholesterol
0mg
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