Description
A refreshing and vibrant pasta salad packed with seasonal vegetables and tossed in a zesty lemon-parmesan dressing.
Ingredients
Scale
- 1 lb dried bite-sized pasta
- 1 bunch asparagus (about 12 oz), trimmed and chopped
- 10 oz green peas (fresh or frozen, about 1 1/2 cups)
- 2 cups baby spinach, roughly chopped
- 1/3 cup fresh parsley, chopped
- 1/3 cup fresh chives, chopped
- 1/3 cup fresh dill, chopped
- 1/2 cup extra virgin olive oil
- 1/2 cup fresh lemon juice
- 1 tsp lemon zest
- 1 cup shredded parmesan cheese
- 1/2 cup toasted pine nuts (or walnuts)
- 1 tsp salt
- 1/2 tsp freshly ground black pepper
Instructions
- Bring a large pot of salted water to a boil. Add pasta and cook according to package directions.
- When pasta is 3 minutes from being done, add chopped asparagus and peas. Cook until veggies are just tender but still bright green.
- Drain and rinse the pasta and vegetables under cold water to stop the cooking.
- In a large bowl, whisk together olive oil, lemon juice, lemon zest, salt, pepper, and parmesan.
- Add cooled pasta and veggies to the bowl. Stir to combine.
- Fold in spinach, fresh herbs, and toasted pine nuts.
- Taste and adjust seasoning as needed. Serve immediately or chill in the fridge.
Notes
- Feel free to add other seasonal veggies like bell peppers or cherry tomatoes.
- This salad can be made a day in advance, making it a great option for meal prep.
- For a vegan option, omit the parmesan or use a plant-based alternative.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Salad
- Method: Boiling, Mixing
- Cuisine: Italian
Nutrition
- Serving Size: 1 cup
- Calories: 350
- Sugar: 2g
- Sodium: 300mg
- Fat: 22g
- Saturated Fat: 3g
- Unsaturated Fat: 19g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 4g
- Protein: 10g
- Cholesterol: 7mg
Keywords: Lemony Parmesan Spring Pasta Salad, Spring Salad, Pasta Salad, Healthy Salad