Lemony Spring Pasta Salad
This lemony spring pasta salad is a bright and herbaceous dish featuring fresh asparagus peas, mint, and a zesty lemon shallot dressing for the perfect seasonal meal!
Servings: 8
Equipment
- Large Pot
- Mixing Bowls
Ingredients
Pasta Salad
- 2 cups Dried Small Pasta, Like Shells, Orzo, or Ditalini Gluten-Free is needed
- 1 lbs Fresh Asparagus ough ends removed and sliced on the bias into bite-sized pieces
- 1½ cups Fresh Peas
- 1 cup Plant-Based Feta
- ⅓ cup Fresh Mint Finely chopped
- ⅓ cup Fresh Dill Finely chopped
Lemon Shallot Dressing
- 1 Shallot Finley diced
- 1 Clove Garlic Grated
- ¼ cup Lemon Juice About the juice of 2 lemons
- 1 tbsp Lemon Zest About the zest of 1 lemon
- 2 tbsp Agave or Maple Syrup
- 2 tbsp Nutritional Yeast
- 1 tsp Dijon Mustard
- ½ tsp Sea Salt
- ½ tsp Black Pepper
- ⅓ cup Olive Oil
Instructions
Pasta Salad
- Cook pasta according to package directions. While the pasta is cooking, clean and chop the vegetables and herbs.
- Once the pasta is cooked, return the pot to the stove and boil water. Add in the asparagus and peas and cook for 60 to 90 seconds. Then drain the vegetables and immediately add them to an ice bath to stop the cooking. This helps the asparagus and peas to keep their bright green color.
- Add the pasta, vegetables, plant-based feta, mint, and dill to a mixing bowl and set in the fridge to cool until the dressing is made.
Lemon Shallot Dressing
- Combine everything but the oil and mix. Then, while whisking, slowly pour in the olive oil to allow it to emulsify. Once done, taste the dressing and adjust the seasoning.
Assembly
- Pour the dressing over the pasta salad and mix until everything is coated in the dressing, and serve!
- Storage Instructions: Store the salad in an airtight container in the refrigerator for up to 4 days. If the pasta seems a bit dry the next day, simply add an extra squeeze of lemon juice or a drizzle of olive oil to loosen it back up.