Lemony Spring Pasta Salad With Vegetables Herbs Recipes

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LEMONY SPRING PASTA SALAD WITH VEGETABLES & HERBS



Lemony Spring Pasta Salad with Vegetables & Herbs image

Lemony spring pasta salad is a great vegan option for spring holiday gatherings. Loaded with vegetables, chickpeas, and a lemon dressing. Easy to make ahead and naturally nut-free!

Provided by Laura Wright

Categories     Main Course     Salad     Side Dish

Time 45m

Number Of Ingredients 14

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
sea salt and ground black pepper, to taste
½ cup neutral-flavoured oil, I like avocado
¾ lb asparagus, woody ends trimmed
1 cup shelled green peas, fresh or frozen
1 lb small pasta ((I used a mini penne, but orzo, small rotini, baby shells, or orecchiette are all good))
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

Steps:

  • Make the lemony dressing. In an upright blender, combine the lemon zest, lemon juice, shallot, maple syrup, Dijon mustard, salt, pepper, and oil. Blend the mixture on high until creamy and unified. Set aside.
  • Place a large bowl of ice water on the counter.
  • Bring a large pot of salted water to a boil over medium-high heat. Chop the asparagus into 2-inch lengths and add to the boiling water. Boil the asparagus for 2 minutes, or until it's just starting to become tender. Add the peas to the water and stir for a few seconds, or until they turn bright green. Using a slotted spoon, transfer all of the asparagus and peas to the ice water. Let the vegetables sit and chill down.
  • Bring the salted water back up to a boil. Add the pasta and another good pinch of salt. Cook the pasta according to package directions. Once cooked, drain the pasta thoroughly and then immediately transfer it to a large bowl. Add the chickpeas to the bowl as well. Quickly toss the pasta and chickpeas with two thirds of the lemony dressing until everything is coated.
  • Drain the asparagus and peas thoroughly and add them to the bowl with the pasta, along with the green onions, radishes, parsley, the remaining lemony dressing, some salt, and pepper. Toss to combine. Check the pasta for seasoning and adjust if necessary (more salt, pepper, lemon juice, extra herbs etc). Finished spring pasta salad will keep up to 5 days in the refrigerator in a sealed container.

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