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    Home » Recipes » Vegan Main Dishes

    Spring Pasta Salad with Asparagus and Fresh Peas

    Published: Nov 30, 2014 · Updated: Aug 2, 2021 · This post may contain affiliate links.

    Jump to Recipe - Print Recipe

    I especially like this sprightly pasta salad made with orecchiette (“little ears”), a small, delicate pasta, but you can use any short pasta shape you'd like. Use very slender asparagus and you won’t need to scrape the stalks. Photos by Hannah Kaminsky.

    Recipe

    Spring pasta salad with asparagus and peas

    Spring Pasta Salad with Asparagus and Fresh Peas

    I especially like this sprightly pasta salad made with orecchiette (“little ears”), a small, delicate pasta, but you can use any short pasta shape you'd like.
    5 from 1 vote
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    Course: Pasta salad
    Cuisine: Vegan / Healthy
    Diet: Vegan, Vegetarian
    Keyword: Spring Pasta Salad, vegan pasta salad
    Prep Time: 20 minutes minutes
    Cook Time: 20 minutes minutes
    Total Time: 40 minutes minutes
    Servings: 4 to 6
    Calories: 438kcal
    Author: Veg Kitchen

    Ingredients

    • 8 ounces orecchiette tri-color rotini, or other short pasta shape
    • 8 ounces slender asparagus
    • 1 cup shelled fresh peas lightly steamed (or frozen peas if fresh are unavailable)
    • 15- ounce can artichoke hearts drained and quartered
    • 1 large carrot peeled and thinly sliced
    • 2 tablespoons minced fresh dill
    • ¼ cup minced fresh parsley
    • 2 tablespoons extra-virgin olive oil
    • Juice of 1 large lemon
    • Salt and freshly ground black pepper to taste
    US Customary - Metric

    Instructions

    • Cook the pasta in plenty of rapidly simmering water until al dente.
    • At the last minute, plunge the asparagus and peas into the simmering water with the pasta and cook for just a minute or so.
    • Drain the pasta, asparagus, and peas in a colander and rinse under cool water, then drain well again.
    • Combine the pasta, asparagus, and peas with the remaining ingredients in a large serving bowl. Toss gently and thoroughly.
    • Cover and refrigerate until needed, or serve at once.

    Nutrition

    Calories: 438kcal | Carbohydrates: 57g | Protein: 12g | Fat: 18g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Sodium: 423mg | Potassium: 401mg | Fiber: 8g | Sugar: 6g | Vitamin A: 4648IU | Vitamin C: 46mg | Calcium: 67mg | Iron: 4mg
    Vegan-ize any recipe!Grab our free vegan cheat sheet, packed with my favorite easy substitutions to make any recipe vegan.

     

    Nutrition information 
    Per serving: Calories: 199;  Total fat: 6g;  Protein: 6g;  Carbs: 31g;  Sodium: 56mg

    Spring pasta salad with asparagus and peas

    Spring pasta salad with asparagus and peas

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    nicole malik from vegkithen.com

    Hi, I'm Nicole! I'm the creator behind VegKitchen, and the author of the popular cookbook, Weeknight One Pot Vegan Cooking. Learn more about me here.

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