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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.
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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:
438
kcal
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:
438
kcal
|
Carbohydrates:
57
g
|
Protein:
12
g
|
Fat:
18
g
|
Saturated Fat:
2
g
|
Polyunsaturated Fat:
1
g
|
Monounsaturated Fat:
5
g
|
Sodium:
423
mg
|
Potassium:
401
mg
|
Fiber:
8
g
|
Sugar:
6
g
|
Vitamin A:
4648
IU
|
Vitamin C:
46
mg
|
Calcium:
67
mg
|
Iron:
4
mg
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