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Lemony Spring Pasta Salad with Vegetables & Herbs
Lemony spring pasta salad is a great vegan option for spring holiday gatherings. Loaded with vegetables, chickpeas, and a lemon dressing. Easy to make ahead and naturally nut-free!
10
1,757
31
45 min
TOTAL TIME
435
CALORIES
$1.24
PER SERVING
Ingredients
14 INGREDIENTS
8 SERVINGS
3 whole green onion
finely sliced
2 tsp agave nectar
1/2 cup fresh parsley
chopped
1 1/2 tsp lemon zest
finely grated
1/2 cup avocado oil
neutral-flavoured
3/4 lbs asparagus
woody ends trimmed
1 lb small pasta
1 cup shelled green peas
fresh or frozen
1/4 cup lemon juice
6 whole radishes
finely sliced into half moons
sea salt and ground black pepper
to taste
3/4 tsp dijon mustard
1/2 small shallot
chopped
1 1/2 cups cooked chickpeas
from approximately 1 can, drained & rinsed
Directions
20 STEPS
25 min
PREP TIME
20 min
COOK TIME
45 min
TOTAL TIME
View Directions on The First Mess
Health Info
Macros
73g
CARBS
18g
FAT
17g
PROTEIN
Allowed on these diets
GLUTEN FREE
LACTOSE FREE
VEGETARIAN
VEGAN
Contains these allergens
WHEAT
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Frequently Asked Questions
What is a Pasta Salad?
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What type of dressing should I use for my Pasta Salad?
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What are some common mistakes to avoid when making Pasta Salad?
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