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Lemony Spring Pasta Salad

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Course: Lunch
Prep Time: 12 minutes
Cook Time: 8 minutes
Servings: 8


  • 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)


  • 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.



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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