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Lemony Spring Pasta Salad

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Course: Lunch
Prep Time: 12 minutes
Cook Time: 8 minutes
Servings: 8
Calories: 470kcal

Ingredients

  • 1 lb. whole wheat pasta (rotini, bowtie, penne)
  • 2 lemon (juice and zest)
  • 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! 

Nutrition

Calories: 470kcalCarbohydrates: 59gProtein: 14gFat: 23gSaturated Fat: 3gPolyunsaturated Fat: 3gMonounsaturated Fat: 15gSodium: 312mgPotassium: 420mgFiber: 6gSugar: 3gVitamin A: 1097IUVitamin C: 30mgCalcium: 91mgIron: 5mg
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Nutrition Facts
Lemony Spring Pasta Salad
Amount per Serving
Calories
470
% Daily Value*
Fat
 
23
g
35
%
Saturated Fat
 
3
g
19
%
Polyunsaturated Fat
 
3
g
Monounsaturated Fat
 
15
g
Sodium
 
312
mg
14
%
Potassium
 
420
mg
12
%
Carbohydrates
 
59
g
20
%
Fiber
 
6
g
25
%
Sugar
 
3
g
3
%
Protein
 
14
g
28
%
Vitamin A
 
1097
IU
22
%
Vitamin C
 
30
mg
36
%
Calcium
 
91
mg
9
%
Iron
 
5
mg
28
%
* Percent Daily Values are based on a 2000 calorie diet.