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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Vegan / Healthy
tri-color rotini, or other short pasta shape
shelled fresh peas
lightly steamed (or frozen peas if fresh are unavailable)
can artichoke hearts
drained and quartered
peeled and thinly sliced
minced fresh dill
minced fresh parsley
extra-virgin olive oil
Juice of 1 large lemon
Salt and freshly ground black pepper
Cook the pasta in plenty of rapidly simmering water until
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.
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