Spring Pasta Salad: A Fresh, Vibrant Seasonal Dish
A zesty, make-ahead pasta salad featuring blanched asparagus, peas, chickpeas, and a bright lemon vinaigrette. Perfect for spring, this American-inspired dish balances textures with crisp vegetables, tender pasta, and a refreshing herbaceous finish.
- Prep Time: 25
- Cook Time: 12
- Total Time: 37
- Yield: 6 servings 1x
- Category: Recipes
- Method: Blanching & Tossing
- Cuisine: American
- Diet: Vegetarian
Ingredients
1 ½ teaspoons lemon zest, finely grated
¼ cup fresh lemon juice
½ small shallot, chopped
2 teaspoons agave nectar or maple syrup
¾ teaspoon Dijon mustard
½ teaspoon sea salt
¼ teaspoon ground black pepper
½ cup neutral-flavored oil (e.g., avocado)
¾ lb asparagus, woody ends trimmed
1 cup shelled green peas (fresh or frozen)
1 lb small pasta (e.g., fusilli, rotini)
1 ½ cups cooked chickpeas, drained and rinsed
3 green onions, finely sliced
6–7 radishes, sliced into half moons
¼ cup chopped fresh parsley
Instructions
Prepare the dressing by whisking lemon zest, juice, shallot, agave/maple syrup, Dijon, salt, and pepper until smooth. Slowly drizzle in oil while whisking to emulsify.
Blanch asparagus in salted boiling water for 3-4 minutes until bright green and tender-crisp. Add peas (fresh) or thawed frozen peas to boiling water for 1 minute, then shock in ice water to halt cooking.
Cook pasta in salted water until al dente, then drain and rinse under cold water to cool.
In a large bowl, combine cooled pasta, blanched asparagus/peas, chickpeas, green onions, and radishes. Toss with the dressing until evenly coated. Fold in parsley before serving.
Notes
Use fresh lemon zest for optimal flavor
Chickpeas add substantial protein; adjust quantity for dietary preferences
Salad improves in flavor after resting for 1-2 hours
Store in airtight container for up to 3 days
Nutrition
- Serving Size: 1 serving
- Calories: 500
- Sugar: 6g
- Sodium: 250mg
- Fat: 20g
- Saturated Fat: 3g
- Carbohydrates: 70g
- Fiber: 9g
- Protein: 15g