Description
A vibrant and refreshing pasta salad bursting with the flavors of spring. This easy-to-make dish is perfect for potlucks, picnics, or a light lunch.
Ingredients
Scale
- 1 pound lb Pasta (Rotini, farfalle, or penne)
- 1 pound Asparagus (trimmed and cut into 1-inch pieces)
- 1 cup Peas (fresh or frozen)
- 1 pint Cherry Tomatoes (halved)
- 1/2 cup Radishes (thinly sliced)
- 1/4 cup Red Onion (finely chopped)
- 1/4 cup Fresh Basil (chopped)
- 1/4 cup Fresh Parsley (chopped)
- 1/4 cup Olive Oil
- 2 tablespoons Lemon Juice
- 1 teaspoon Dijon Mustard
- 1 clove Garlic (minced)
- 1/2 teaspoon Salt (or to taste)
- 1/4 teaspoon Black Pepper (or to taste)
- 1/4 cup Parmesan Cheese (shaved, optional)
Instructions
- Cook pasta according to package directions. During the last 2 minutes of cooking time, add asparagus and peas to the pot. Drain pasta and vegetables and rinse with cold water. Drain well.
- In a large bowl, combine the cooked pasta and vegetables with cherry tomatoes, radishes, red onion, basil, and parsley.
- In a small bowl, whisk together olive oil, lemon juice, Dijon mustard, garlic, salt, and pepper.
- Pour dressing over the pasta salad and toss to combine.
- Refrigerate for at least 30 minutes to allow flavors to meld.
- Before serving, garnish with shaved Parmesan cheese, if desired.
Notes
- Feel free to add other spring vegetables such as sugar snap peas, fava beans, or artichoke hearts.,For a non-vegetarian version, add grilled chicken or shrimp.,Store leftovers in an airtight container in the refrigerator for up to 3 days.
- Prep Time: 15
- Cook Time: 10
- Category: Salad
- Method: Boiling
- Cuisine: Italian-American
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 8
- Sodium: 400
- Fat: 15
- Saturated Fat: 3
- Carbohydrates: 45
- Fiber: 4
- Protein: 12
- Cholesterol: 30
Keywords: spring pasta salad recipe, pasta salad, spring vegetables, easy pasta salad, vegetarian pasta salad, picnic recipe, potluck recipe