Lemony Spring Pasta Salad
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Ingredients
- 1 lb. whole wheat pasta (rotini, bowtie, penne)
- Juice and zest of 2 lemons
- ½ tsp. salt
- ¼ tsp. black pepper
- 1 Tbsp. Dijon mustard
- ¾ cup olive oil
- 1 12- oz. bag frozen sweet peas
- 1 bunch asparagus (ends trimmed and cut into ½” pieces)
- 1 15- oz. can chickpeas (drained and rinsed)
- 1 bunch radishes, tops removed (sliced or chopped)
- ¼ cup onion (chopped)
- 1 cup parsley (chopped)
- 2 tsp. dried dill
- 1 bunch green onion (thinly sliced)
Instructions
- Cook whole wheat pasta according to package.
- While pasta is cooking, in a small bowl, whisk together lemon juice and zest, salt, pepper, mustard and olive oil. Set the vinaigrette aside.
- Once the pasta is cooked, drain immediately and pour into a large mixing bowl. Toss the vinaigrette in with the pasta.
- Add green peas, asparagus, chickpeas, radishes, onion, parsley, dill and green onion to the pasta mixture. Toss well. Serve immediately or refrigerate for later.
Video
Notes
Healthy Tip: This recipe is completely customizable, so feel free to use what you have and what you like. Make the substitutions that work best for you!
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