Description
This Lemony Parmesan Spring Pasta Salad is packed with fresh seasonal flavors! It comes together quickly and is a great pasta salad to make ahead of time and bring to a party or potluck. This vegetarian pasta salad is tossed with a tangy lemon dressing that goes great with the parmesan cheese and pine nuts. #pastasalad #eatseasonally #springproduce #potluckrecipe #vegetarian
Ingredients
Scale
- 1 lb dried pasta, bite sized is best
- 1 bunch asparagus, about 12 oz, trimmed and chopped into bite sized pieces
- 10 oz fresh or frozen green peas, about 1 1/2 cups
- 2 cups baby spinach leaves, roughly chopped
- 1/3 cup chopped fresh parsley
- 1/3 cup chopped fresh chives
- 1/3 cup chopped fresh dill
- 1/2 cup extra virgin olive oil
- 1/2 cup fresh lemon juice
- 1 teaspoon lemon zest
- 1 cup shredded parmesan cheese, or grated
- 1/2 cup toasted pine nuts, or walnuts
- 1 teaspoon salt
- 1/2 teaspoon freshly ground black pepper
Instructions
- Fill a large pot with water and bring to a boil. Add in the pasta, along with a big pinch of salt and let cook according to package directions. When the pasta is about 3 minutes from being done, add in the asparagus and peas. Cook for another few minutes, until veggies are tender, but still fresh and green looking. Drain pasta and veggies and rinse well with cold water, to help stop the cooking process.
- To an extra large bowl, add the olive oil, lemon juice, lemon zest, parmesan cheese, salt and pepper. Give the dressing a quick whisk and then add in the cooled pasta and veggies. Next, add in the chopped spinach, fresh herbs and pine nuts.
- Give the pasta salad a big stir to make sure all ingredients are combined and add extra salt and pepper, if needed. Serve pasta salad immediately or store in the refrigerator until ready to enjoy.
Notes
You can use whatever kinds of fresh herbs you prefer.
- Prep Time: 15 mins
- Cook Time: 15 mins
- Category: Vegetarian, Side
- Method: Stovetop
- Cuisine: American