Asparagus Pea Spring Pasta Salad
Super light and fresh pasta salad tossed in vinegar & olive oil dressing with a little fresh lemon, garlic and red pepper flakes. I decided to use chickpea pasta noodles for added nutrition and protein you wouldn't even notice the difference from a regular pasta.
Equipment
- Sharp knife
- Strainer
- Large Bowl
- Sauce Pan
Ingredients
- 8 oz rotini chickpea pasta noodles cooked per directions on the box
- 4 cups cooked asparagus cut into 1-2 inches
- 1 cup peas cooked
- 1 cup red onion shaved or cut thin with mandolin
- 1 cup shaved parmesan reggiano cheese
- 1 tbsp olive oil
Pasta Salad Dressing
- 3 tbsp olive oil
- 3 tbsp red wine vinegar
- 1/4 tsp garlic powder
- 1/4 tsp red pepper flakes
- 1/2 lemon freshly juiced
- 1 tsp lemon zest
- 1 tsp salt
- 1 tsp pepper
Instructions
Pasta Salad Dressing
- Add olive oil, vinegar, lemon juice & zest, garlic powder, red pepper flakes, salt and pepper. Let sit for 10 minutes to let flavors marinate.
- Heat up a large skillet to medium heat and add 1 tbsp olive oil. Saute the the asparagus for 3-4 minutes or until tender.
- Add asparagus, peas, red onion, shaved parmesan cheese and cooled pasta noodles to large bowl. Drizzle dressing over the top and toss well. Serve right away. Season with salt and pepper. Tip: Drizzle dressing over pasta salad when you are ready to eat.
