Lemon Herb Spring Pasta Salad
A bright, balanced pasta salad with crisp veggies & a lemony-shallot vinaigrette.
Servings 6
Ingredients
- 1 lb orecchiette pasta
- 1 bunch asparagus chopped
- 1-2 small cucumbers chopped
- 3 green onions chopped
- ¼ cup fresh herbs chopped (I like Italian parsley and dill)
- 1 can chickpeas rinsed and drained (15 oz)
- 1 cup edamame
- 1 cup mozzarella pearls
Vinaigrette
- 1 small shallot
- 1 garlic clove
- 1 lemon zested and juiced
- 1 tbsp apple cider vinegar
- 1 tbsp dijon mustard
- 1 tbsp honey
- ¼ cup extra virgin olive oil
- Salt & black pepper to taste
Instructions
- Bring a large pot of salted water to a boil. Blanch the chopped asparagus until it turns a vibrant green, around 2-3 minutes, and then remove with a slotted spoon and place in a bowl of ice water to stop the cooking.
- To that same pot of boiling water add your pasta. Cook according to package instructions, or until al dente. Drain and then rinse with cold water to stop the cooking. Add to a large bowl and hit it with a drizzle of olive oil to prevent sticking.
- Make the Dressing: Add the shallot, garlic clove, lemon zest and juice, apple cider vinegar, dijon mustard, honey, and extra virgin olive oil to a blender or food processor. Blend until smooth, and season to taste with salt and black pepper.
- Add all of the chopped veggies, the fresh herbs, the beans, and the mozzarella pearls to the large bowl of pasta.
- Pour the dressing over the salad, mix well to combine, and serve!