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A delicious plate of Bright and Fresh Spring Pasta Salad for Your Table

Bright and Fresh Spring Pasta Salad for Your Table

A vibrant and refreshing pasta salad packed with fresh spring vegetables, chickpeas, and a zesty basil-lemon vinaigrette. Perfect for a light meal or a crowd-pleasing side dish.
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Prep Time 20 minutes
Cook Time 10 minutes
Chilling Time 2 hours
Total Time 2 hours 30 minutes
Servings: 6 servings
Course: Salad, Side Dish
Cuisine: American, Mediterranean
Calories: 250
Ingredients Equipment Method Notes

Ingredients
  

  • 8 oz Dried Pasta Any shape; shorter spiral works best for salads.
  • 1 bunch Asparagus Chopped into 2-inch pieces for easy eating.
  • 1 cup Frozen Peas Thaw before adding, or add directly to boiling pasta water.
  • 1 can Cooked Chickpeas Rinse and drain well to remove excess sodium and improve flavor.
  • 1 cup Marinated Artichoke Hearts Strain excess marinade for a lighter dressing.
  • 0.5 cup Red Onion Finely diced for a milder flavor and better texture.
  • 3 stalks Scallions Finely chopped, use both white and green parts.
  • 1 cup Fresh Basil Reserve some for garnish, use the rest in the vinaigrette.
  • 120 ml Olive Oil A good quality extra virgin olive oil enhances the dressing.
  • 60 ml Lemon Juice Freshly squeezed lemon juice brightens all the flavors.
  • 1 tbsp Dijon Mustard Helps emulsify the dressing and adds a tangy kick.
  • 1 clove Garlic Minced or grated; adjust the amount to your preference for garlic intensity.
  • 1 tsp Salt Adjust to taste; remember to salt the pasta water generously.
  • 1 tsp Pepper Freshly ground black pepper is recommended; adjust to taste.
  • 0.25 cup Toasted Pine Nuts Optional, but adds a delightful crunch and nutty aroma.

Equipment

  • Large Pot
  • Blender
  • Large mixing bowl

Method
 

  1. Gather all ingredients. Chop asparagus, dice onion and scallions, and slice basil. Rinse chickpeas if canned.
  2. Bring salted water to a boil. Cook pasta according to package instructions, adding asparagus and peas in the last 2 minutes.
  3. Drain pasta and vegetables and run cold water over them for 1-2 minutes to stop the cooking.
  4. Blend basil, olive oil, lemon juice, Dijon mustard, and garlic until smooth. Season with salt and pepper to taste.
  5. In a mixing bowl, combine pasta, asparagus, peas, chickpeas, onions, and scallions. Drizzle vinaigrette and toss to coat.
  6. Cover and refrigerate for at least 2 hours to allow flavors to blend.
  7. Toss before serving and garnish with fresh basil and toasted pine nuts.

Notes

This salad is highly versatile; feel free to add other spring vegetables like snap peas or radishes. For a heartier meal, add grilled chicken or feta cheese.