Name: Lemony Spring Pasta Salad with Vegetables & Herbs
Prep time: 25 min
Cook time: 20 min
Total time: 45 min
Ingredients: 3 green onions, finely sliced; 2 teaspoons agave nectar/maple syrup; ¾ lb asparagus, woody ends trimmed; 1 lb small pasta; 1 cup shelled green peas, fresh or frozen; ¼ cup fresh lemon juice; ½ cup flat leaf parsley leaves, chopped; ½ cup neutral-flavoured oil, I like avocado; ½ small shallot, chopped; 1 ½ cups cooked chickpeas, from approximately 1 can, drained & rinsed; 1 ½ teaspoons finely grated lemon zest; 6-7 radishes, finely sliced into half moons; sea salt and ground black pepper, to taste; ¾ teaspoon Dijon mustard

Pasta Salad

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What type of dressing should I use for my Pasta Salad?

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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!

Wheat

Vegetarian

Vegan

Lactose Free

Fresh Vegetables

gram

green onion

Sugars & Sweeteners

agave nectar

asparagus

Pastas & Noodles

penne pasta

green peas

Juice

milliliter

lemon juice

fresh parsley

Oils

cooking oil

shallot

Beans & Legumes

garbanzo beans

Fresh Fruit

lemon

radish

Seasonings

Salt & Pepper

Condiments

dijon mustard

Vitamin E

Vitamins

Choline

Iodine

Minerals

Beta-cryptoxanthin

Beta-carotene

Vitamin A

Lutein+zeaxanthin

Dietary Folate Equivalents

Water

Calories

Carbohydrates

Protein

Dietary Fiber

Sugar

Saturated Fat

Total monounsaturated fatty acids

Total polyunsaturated fatty acids

Calcium

Iron

Magnesium

Phosphorus

Potassium

Sodium

Zinc

Copper

Manganese

Vitamin C

Vitamin K

Thiamin (B1)

Riboflavin (B2)

Niacin (B3)

Pantothenic acid (B5)

Vitamin B6

Alpha-carotene

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Lemony Spring Pasta Salad with Vegetables & Herbs

Produce

Baking Goods

Pasta, Sauces, Grain

Beverages

Condiment & Toppings

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