RECIPE: Spring Pasta Salad

By Paige Garrett Connelly, Integrative Health Coach

Recipe: Spring Pasta Salad
A protein & veggie packed pasta salad that's perfect for bbqs as the weather gets warmer (or just a great easy option for a workday lunch!). This is the type of salad that gets better over time in the fridge so feel free to meal prep it, too!

• Ingredients (serves 8 or makes 8 meal prep meals)

  • ¾ lb asparagus (or one pack), ends trimmed and chopped into 2 inch pieces

  • 1 cup shelled green peas (fresh or frozen!)

  • 1 lb pasta (ideally, make this a quinoa, lentil, chickpea or brown rice pasta for added protein! Any shorter shape you prefer works!)

  • 1 can drained and rinsed white beans or garbanzo beans

  • 3 green onions, sliced

  • 6-7 radishes, finely sliced into half moon shapes

  • ½ cup parsley, chopped

  • ¼ cup fresh basil, chopped

• Dressing Ingredients

  • Zest of 1 lemon

  • ¼ cup fresh lemon juice

  • 1 small shallot, chopped

  • 2 tsp honey or maple syrup

  • ¾ tsp dijon mustard

  • ½ cup olive oil

  • Salt and pepper to taste

• Directions:

  • Combine the dressing ingredients and set aside

  • Place a large bowl of ice water on the counter

  • Bring a large pot of medium salted water to a bowl and boil the asparagus until bright green, about 2 minutes; add the peas to the water for a few seconds until bright green and then remove all of the veggies with a slotted spoon, placing them directly in the ice water to cool/stop cooking

  • Bring the water back to a boil and add the pasta, cooking until al dente

  • Drain the peas and asparagus from the cold water bath

  • Once done cooking, add the pasta to a large bowl with the white beans, asparagus/peas, green onion, radishes, parsley, and dressing (dressing slowly until your desired amount)

  • Season with salt and pepper as needed

  • Store in the fridge for up to 5 days, eating cold!