Print

Spring Pasta Salad with Lemony Dressing

Spring Pasta Salad with Lemony Dressing
Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

A fresh, vibrant pasta salad featuring asparagus, peas, radishes, and chickpeas in a zesty lemon vinaigrette. Perfect for light, satisfying spring meals.

Ingredients

Scale

1 lb small pasta (like rotini, shells, or orecchiette)
2 medium lemons (for 1 ½ tsp zest & ¼ cup juice)
½ small shallot, finely chopped
2 tsp agave nectar or maple syrup
¾ tsp Dijon mustard
½ cup neutral oil (avocado or grapeseed)
¾ lb asparagus (woody ends trimmed)
1 cup green peas (fresh or frozen)
1 ½ cups cooked chickpeas (from 1 can, drained & rinsed)
3 green onions, finely sliced
6–7 radishes, thinly sliced into half moons
½ cup flat-leaf parsley, chopped
Sea salt and ground black pepper, to taste

Instructions

Make the lemony vinaigrette. Combine lemon zest, lemon juice, chopped shallot, agave nectar, Dijon mustard, salt, and pepper in a blender. Blend on medium speed for 10 seconds. While blending on low, stream in neutral oil until emulsified.
Cook the pasta according to package instructions until al dente. Drain and rinse with cold water to cool.
Prepare the vegetables: Blanche asparagus and peas in boiling water for 2-3 minutes, then plunge into an ice bath. Drain thoroughly. Add radishes, green onions, chickpeas, and parsley to the pasta.
Pour the dressing over the pasta-vegetable mixture. Toss to coat evenly. Season with additional salt and pepper if needed. Let rest for 30 minutes before serving for best flavor.

Notes

Use gluten-free pasta if needed.
Frozen peas may be added without thawing.
Let the salad rest for 30 minutes to allow flavors to meld.
Optional: Top with crumbled feta or vegan cheese for extra richness.

Nutrition

Find it online: https://glazerush.com/spring-pasta-salad-with-lemony-dressing/