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Lemony spring pasta salad

Blossom Lady
Apr 24, 2022 09:36 PM
Lemony spring pasta salad

Lemony spring pasta salad is a great vegan option for spring holiday gatherings. Loaded with vegetables, chickpeas, and a lemon dressing. Easy to make ahead and naturally nut-free!

I fixed up this spring pasta salad with that relief-inducing potluck dinner option in mind. It’s familiar (lemony, PASTA), vibrant and vegetable-filled, delicious, seasonal, seriously filling, and quite simple to fix up. It’s also very make-ahead friendly. Once I get a couple scoops of this on my plate along with a helping of the obligatory green salad, I’m good to go :) I include lots of modifications in the recipe as well if you want to go in a different direction.

Ingredients:

Lemony Dressing

  • 1 ½ teaspoons finely grated lemon zest
  • ¼ cup fresh lemon juice
  • ½ small shallot, chopped
  • 2 teaspoons agave nectar/maple syrup
  • ¾ teaspoon Dijon mustard
  • sea salt and ground black pepper, to taste
  • ½ cup neutral-flavoured oil, I like avocado

Pasta Salad

  • ¾ lb asparagus, woody ends trimmed
  • 1 cup shelled green peas, fresh or frozen
  • 1 lb small pasta (I used a mini penne, but orzo, small rotini, baby shells, or orecchiette are all good)
  • 1 ½ cups cooked chickpeas, from approximately 1 can, drained & rinsed
  • 3 green onions, finely sliced
  • 6-7 radishes, finely sliced into half moons
  • ½ cup flat leaf parsley leaves, chopped
Prep Time:
25 minutes
Cook Time:
20 minutes
Total Time:
45 minutes
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