Name: Fresh Spring Pasta Salad
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Cuisine: American
Ingredients: 1 ½ teaspoons lemon zest; ¼ cup fresh lemon juice; ½ small shallot, chopped (or 2 tablespoons finely minced red onion); 2 teaspoons agave nectar or maple syrup (or honey); ¾ teaspoon Dijon mustard; Sea salt and black pepper, to taste; ½ cup neutral-flavored oil (such as avocado, grapeseed, or sunflower oil); ¾ lb asparagus, woody ends trimmed; 1 cup green peas (shelled, fresh or frozen); 1 lb small pasta (such as orzo, small shells, or ditalini); 1 ½ cups cooked chickpeas (approximately one can, drained and rinsed); 3 green onions, finely sliced; 3 radishes, thinly sliced and cut in half

Fresh Spring Pasta Salad

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A vibrant, vegetable-forward spring dish with blanched asparagus, sweet peas, and a zesty lemon dressing. Packed with chickpeas for protein and served with small pasta, this salad is perfect for picnics or light meals.

Author: Genevieve Lemoine
Prep Time: 15
Cook Time: 15
Total Time: 30
Yield: 6 servings 1x
Category: Recipes
Method: Blanching and Tossing
Cuisine: American
Diet: Vegetarian

Ingredients

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1 ½ teaspoons lemon zest
¼ cup fresh lemon juice
½ small shallot, chopped (or 2 tablespoons finely minced red onion)
2 teaspoons agave nectar or maple syrup (or honey)
¾ teaspoon Dijon mustard
Sea salt and black pepper, to taste
½ cup neutral-flavored oil (such as avocado, grapeseed, or sunflower oil)
¾ lb asparagus, woody ends trimmed
1 cup green peas (shelled, fresh or frozen)
1 lb small pasta (such as orzo, small shells, or ditalini)
1 ½ cups cooked chickpeas (approximately one can, drained and rinsed)
3 green onions, finely sliced
3 radishes, thinly sliced and cut in half

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Instructions

Blanch asparagus and peas in boiling water for 2-3 minutes; drain and cool.
Whisk together lemon zest, lemon juice, shallot (or red onion substitute), agave nectar, Dijon mustard, salt, and pepper. Slowly drizzle in oil while whisking to emulsify.
Cook pasta according to package instructions until al dente; drain and rinse with cold water.
In a large bowl, combine cooked pasta, blanched asparagus and peas, chickpeas, green onions, and radishes. Pour the dressing over the salad and toss evenly.
Chill for 10–15 minutes in the refrigerator before serving to allow flavors to meld.

Notes

Use a vegetable spiralizer for a fun twist on asparagus. For extra flavor, add crumbled feta cheese (optional, choose halal option if desired). The salad can be stored in a sealed container in the fridge for up to 2 days.

Nutrition

Serving Size: 1 ½ cups
Calories: 550
Sugar: 2g
Sodium: 500mg
Fat: 12g
Saturated Fat: 2g
Carbohydrates: 70g
Fiber: 6g
Protein: 16g
Cholesterol: 0mg

Find it online: https://doughdazzle.com/spring-pasta-salad-recipe/