Lemony spring pasta salad
4
Points®
Total time: 25 min • Prep: 15 min • Cook: 10 min • Serves: 6 • Difficulty: Easy
Great for picnics or at-home dining, this easy dish combines chickpea pasta and spring veggies with a bright lemon dressing. The chickpea pasta offers more fiber and protein than traditional pasta; feel free to substitute lentil pasta if you’d rather. The salad holds up well for a few hours; after that, the lemon starts to discolor the green vegetables.
Ingredients
Asparagus
2 cup(s), cut into 2-inch pieces
Frozen green peas
½ cup(s)
Uncooked chickpea pasta
8 oz, rotini
Extra virgin olive oil
2 Tbsp
Lemon zest
1½ tsp
Fresh lemon juice
3 Tbsp
Shallot
2 Tbsp, chopped, minced
Dijon mustard
1 tsp
Kosher salt
¾ tsp
Black pepper
½ tsp
Dill
3 Tbsp, chopped
Baby spinach
3 cup(s), chopped
Instructions
1
Bring a large pot of water to a boil. Add the asparagus to the boiling water; cook 1½ minutes. Add the peas to the pot; cook for 30 seconds. Using a slotted spoon, remove the asparagus and peas to a strainer. Rinse with cold water until the vegetables are cool.
2
Add the pasta to the boiling water; cook until al dente, 7 to 8 minutes. Drain and rinse with cold water.
3
Meanwhile, in a large bowl, whisk together the oil, lemon zest, lemon juice, shallots, mustard, salt, and pepper. Stir in the dill. Add the cooked pasta, asparagus mixture, and spinach to the dressing; toss gently to coat.
4
Serving size: 1 ⅓ cups
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