Description
A zesty, plant-based pasta salad bursting with spring vegetables like asparagus, peas, and radishes. Tossed with chickpeas and a bright lemon vinaigrette, this 30-minute dish is fresh, satisfying, and perfect for any occasion.
Ingredients
8 oz whole wheat or egg pasta
1 bunch asparagus (trimmed and cut into 1-inch pieces)
1 cup fresh or frozen peas
2 tbsp finely grated radish or cucumber (optional)
15 oz can chickpeas (rinsed and drained)
1 ½ tsp finely grated lemon zest
¼ cup fresh lemon juice
½ small shallot (chopped)
2 tsp agave nectar or maple syrup
¾ tsp Dijon mustard
¾ tsp sea salt (adjust to taste)
½ cup neutral-flavored oil (e.g., avocado or sunflower oil)
Fresh parsley or basil (optional for garnish)
Instructions
Bring a large pot of salted water to a boil. Cook pasta according to package instructions until al dente. Drain and rinse with cold water to cool.
Meanwhile, trim asparagus and blanch for 2-3 minutes in boiling water until tender-crisp. Drain and cool.
In a large bowl, combine cooked pasta, asparagus, peas, chickpeas, and radish.
To make the dressing: In a small bowl, whisk together lemon zest, lemon juice, shallot, agave, Dijon mustard, and sea salt. Slowly drizzle in oil while whisking until emulsified. Taste and adjust seasoning.
Pour dressing over the salad and toss to coat evenly. Cover and refrigerate for at least 15 minutes to let flavors meld.
Garnish with fresh herbs before serving if desired.
Notes
For meal prep: Store in an airtight container in the fridge for up to 5 days. For best texture, add herbs just before serving. Swap chickpeas for grilled vegetables or tofu cubes for variation. Use cherry tomatoes, bell peppers, or spinach as optional add-ins.
- Prep Time: 20
- Cook Time: 10
- Category: Recipes
- Method: Boiling and Tossing
- Cuisine: Mediterranean-Inspired
Nutrition
- Serving Size: 1 serving
- Calories: 420
- Sugar: 6g
- Sodium: 410mg
- Fat: 20g
- Saturated Fat: 3g
- Carbohydrates: 52g
- Fiber: 8g
- Protein: 14g
- Cholesterol: 0mg