Name: Lemony Spring Pasta Salad
Prep time: 5 min
Cook time: 10 min
Total time: 20 min
Ingredients: 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; 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)

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)

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Instructions

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)
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)
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