Description
A quick, vibrant pasta salad featuring fresh asparagus, peas, radishes, chickpeas, and a bright lemon dressing. Perfect for picnics or weeknight dinners, it’s a hearty, make-ahead meal loaded with seasonal flavor and protein.
Ingredients
1 ½ teaspoons finely grated lemon zest
¼ cup fresh lemon juice
½ small shallot, chopped
2 teaspoons agave nectar or maple syrup
¾ teaspoon Dijon mustard
Sea salt and ground black pepper, to taste
½ cup neutral-flavoured oil (like avocado oil)
¾ lb asparagus, woody ends trimmed
1 cup shelled green peas, fresh or frozen
1 lb small pasta (like fusilli, farfalle, or orecchiette)
1 ½ cups cooked chickpeas (from ~1 can, drained & rinsed)
3 green onions, finely sliced
6–7 radishes, finely sliced into half moons
½ cup flat leaf parsley leaves, chopped
Instructions
Blanch asparagus in boiling water for 2-3 minutes until tender-crisp; drain and cool.
Cook pasta until al dente; drain and let cool.
In a blender, combine lemon zest, lemon juice, shallot, agave, mustard, salt, pepper, and oil. Blend until smooth.
In a large bowl, combine cooked pasta, blanched asparagus, peas, chickpeas, green onions, radishes, and parsley.
Pour dressing over the salad and toss to coat. Taste and adjust seasoning if needed.
Notes
Swap chickpeas for white beans or grilled chicken for non-veg variations.
Frozen peas work perfectly—no need to thaw before blanching.
Use olive oil instead of neutral oil for a richer flavor.
Chill for at least 20 minutes before serving to let flavors meld.
Store leftovers in an airtight container in the fridge for up to 3 days.
- Prep Time: 15
- Cook Time: 15
- Category: Main dish
- Method: One Pot
Nutrition
- Serving Size: 1 serving (1.5 cups)
- Calories: 420
- Sugar: 6g
- Sodium: 300mg
- Fat: 16g
- Saturated Fat: 2g
- Carbohydrates: 58g
- Fiber: 6g
- Protein: 10g
- Cholesterol: 0mg