Description
This Lemony Spring Pasta Salad is a delightful combination of al dente pasta, crisp spring vegetables, and a zesty lemon dressing. It’s a refreshing and satisfying dish that’s perfect for picnics, potlucks, or a light lunch.
Ingredients
Units
Scale
- For the Salad:
- 12 oz (340 g) small pasta (e.g., rotini, penne, or farfalle)
- 1 bunch asparagus, trimmed and cut into 1-inch pieces
- 1 cup (150 g) fresh or frozen peas
- 1 cup (150 g) cherry tomatoes, halved
- 1/2 cup (75 g) radishes, thinly sliced
- 1/2 cup (75 g) crumbled feta cheese (optional)
- 1/4 cup (35 g) toasted pine nuts (optional)
- 1/4 cup (5 g) fresh basil leaves, chopped
- Salt and freshly ground black pepper, to taste
- For the Lemon Dressing:
- 1/4 cup (60 ml) extra virgin olive oil
- 2 tablespoons (30 ml) fresh lemon juice
- 1 teaspoon (5 ml) lemon zest
- 1 teaspoon (5 ml) Dijon mustard
- 1 teaspoon (5 ml) honey or maple syrup
- 1 small garlic clove, minced
- Salt and freshly ground black pepper, to taste
Instructions
- Cook the Pasta: Bring a large pot of salted water to a boil. Add the pasta and cook according to package instructions until al dente. During the last 2 minutes of cooking, add the asparagus and peas to the boiling water. Drain and rinse under cold water to stop the cooking process.
- Prepare the Dressing: In a small bowl, whisk together the olive oil, lemon juice, lemon zest, Dijon mustard, honey (or maple syrup), minced garlic, salt, and pepper until well combined.
- Assemble the Salad: In a large bowl, combine the cooked pasta, asparagus, peas, cherry tomatoes, radishes, and basil. Pour the dressing over the salad and toss to coat evenly.
- Add Toppings: Gently fold in the crumbled feta cheese and toasted pine nuts, if using. Season with additional salt and pepper to taste.
- Serve: Serve immediately, or refrigerate for up to 2 hours to allow the flavors to meld. Garnish with additional basil leaves before serving, if desired.
Notes
- For a gluten-free version, use gluten-free pasta.
- To make this salad vegan, omit the feta cheese or use a plant-based alternative, and use maple syrup instead of honey in the dressing.
- This salad can be made ahead and stored in the refrigerator for up to 3 days.
Nutrition
- Calories: 320
- Sugar: 4g
- Sodium: 180mg
- Fat: 12g
- Saturated Fat: 2g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 5g
- Protein: 9g
- Cholesterol: 5mg
