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Lemony Spring Pasta Salad

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This Spring Pasta Salad is the ultimate seasonal pasta salad to make. Tossed in a delicious lemon dijon dressing and ready in under 20 minutes!

  • Prep Time: 5 mins
  • Cook Time: 10 mins
  • Total Time: 20 mins

Yield: Serves 4

Ingredients

Scale

Pasta salad:

  • ¾ lb asparagus, cooked (I steamed mine!)
  • 1 cup cooked peas
  • 12 ounces of choice gluten-free pasta
  • 1 cup chickpeas, cooked and rinsed
  • 6–7 radishes, finely sliced into half moons
  • 2/3 cup feta cheese crumbles

Lemon dijon dressing:

  • 1/2 cup extra virgin olive oil
  • 2 tablespoons Dijon mustard
  • 2 teaspoons maple syrup
  • 1 garlic clove
  • Sea salt and black pepper to taste
  • 1/4 cup fresh lemon juice
  • 1/2 teaspoon finely grated lemon zest
  • 1–2 tablespoons filtered water (more if needed)

Instructions

  1. First cook the pasta per instructions then set aside (I always rinse gluten-free pasta in cold water once it’s cooked to prevent sticking)
  2. Next make the lemon dijon dressing by adding ingredients to a blender and blend until mixture is creamy and combined (if not blending well, add more water or oil)
  3. Assemble the salad by adding ingredients to a large bowl then coat with desired amount of dressing and enjoy room temperature or cool

Notes

*Store leftovers in fridge for 5 days and serve cool, room temperature or you can warm up if desired

**I love serving this with Crispy Chicken Thighs and Grilled Salmon Kebabs!

  • Author: Rachel

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https://rachlmansfield.com/lemony-spring-pasta-salad/