Spring Veggie Pasta Salad With Asparagus and Peas
Spring Veggie Pasta Salad with Asparagus and Peas is a colorful, refreshing dish that celebrates the vibrant flavors of the season. This delightful salad combines perfectly cooked pasta, crisp asparagus, and sweet peas, all tossed in a zesty lemon dressing. Ideal for picnics, barbecues, or simply enjoying on a sunny day, this dish is as visually appealing as it is delicious. Experience a burst of freshness in every bite!
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Total Time: 25 minutes
- Yield: Serves 4
- Category: Salad
- Method: Boiling
- Cuisine: American
Ingredients
Scale
- 8 oz penne pasta
- 1 cup fresh asparagus, cut into 1-inch pieces
- 1 cup fresh peas (or frozen)
- 1 cup cherry tomatoes, halved
- 1/4 cup red onion, thinly sliced
- 3 tbsp extra virgin olive oil
- 2 tbsp fresh lemon juice
- Salt and pepper to taste
- 1/4 cup fresh basil or parsley, chopped
Instructions
- Cook the penne pasta according to package instructions until al dente. Drain and rinse under cold water.
- In boiling water, blanch asparagus for 2-3 minutes until bright green and tender-crisp. If using fresh peas, add them during the last minute of cooking. For frozen peas, drain them after boiling the pasta.
- In a large bowl, combine cooled pasta, asparagus, peas, cherry tomatoes, and red onion.
- In a separate bowl, whisk together olive oil and lemon juice; season with salt and pepper.
- Drizzle the dressing over the salad and toss gently to coat. Add chopped herbs before serving.
Nutrition
- Serving Size: 1 serving
- Calories: 260
- Sugar: 3g
- Sodium: 120mg
- Fat: 10g
- Saturated Fat: 1g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 39g
- Fiber: 5g
- Protein: 7g
- Cholesterol: 0mg
Keywords: Customize with additional vegetables like bell peppers or zucchini. Add protein such as grilled chicken or chickpeas for a heartier meal. Store leftovers in an airtight container for up to three days; refresh with a drizzle of olive oil and lemon juice before serving.