Spring Pasta Salad: A Fresh and Zesty Delight
This spring pasta salad is a delightful mix of fresh vegetables and herbs, dressed in a zesty lemon vinaigrette.
Equipment
- pot
- mixing bowl
Ingredients
- 2 cups Pasta gluten-free or regular, such as rotini, penne, fusilli, or elbow macaroni
- 1 cup Asparagus cut into bite-sized pieces
- 1 cup Peas fresh or frozen
- 1 tablespoon Fresh dill chopped
- 1 tablespoon Fresh mint chopped
- ΒΌ cup Lemon vinaigrette zesty dressing
Instructions
- Cook the pasta according to package instructions until al dente.
- In the last few minutes of cooking, add asparagus and peas to the pasta.
- Drain the pasta and vegetables, then rinse under cold water to cool.
- In a mixing bowl, combine the cooled pasta and vegetables with dill, mint, and lemon vinaigrette.
- Toss everything together until well combined.
Notes
This recipe is versatile; you can substitute asparagus and peas with cherry tomatoes and cucumbers, and replace dill and mint with basil and parsley. The dish can be prepared in under 20 minutes using only one pot and one mixing bowl.