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I'm glad you liked it, Susan! 
SusanLavender Lemon Drop Martini 7 days ago
Sounds delicious!
Dear Shelly, I'm sure you are going to love it! 
ShellyStrawberry Cream Cheese Pie 11 days ago
Sounds good can’t wait to try it with the strawber...
Blossom LadyBoston Cream Pie 1 month ago
Dear Liz,Yes, the cup measurements are American, d...
LizBoston Cream Pie 1 month ago
Can you tell me if the cup measurement s are Ameri...

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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