Asparagus, Pea and Chickpea Spring Pasta Salad (with a Creamy Lemon Dressing)
This recipe is one of my favorite ways to sneak a variety of vegetables in a dish, like fresh asparagus, peas and chickpeas. My favorite part of this spring pasta salad recipe has to be the creamy lemon dressing. It’s the perfect tangy flavor to compliment this easy pasta salad.
Ingredients
- 4 cups of cooked pasta cooled to room temperature
- 1 bunch of asparagus ends trimmed and cut into 1 inch pieces
- 1 cup of peas
- 1 cup of chickpeas drained and rinsed
- 4 green onions roughly chopped
- 1 handful of chives chopped
For the Creamy Lemon Dressing
- 1/2 cup of olive oil
- 1/2 red onion diced
- 1 garlic clove
- 1 tbsp lemon juice
- 1 tsp lemon zest
- 1 tbsp Dijion Mustard
- 1 tbsp maple syrup
- salt and pepper to taste
Instructions
- Fill a large pot of water and add a heavy pinch of salt. Bring to a boil on high heat and add in your trimmed asparagus and the peas. Cook for 2-3 minutes and using a slotted spoon, transfer cooked asparagus and peas to a large bowl of ice-cold water.
- Using the same water in your pot, cook pasta according to package directions for al dente. Strain and set aside and let cool to room temperature.
- To assemble, add the asparagus, peas, chickpeas, chopped chives and green onions to a large bowl along with the cooked pasta. Drizzle in the creamy sauce and toss to combine.
To make the Creamy Lemon Dressing
- In a blender or food processor, add the oil, diced red onion, lemon juice, lemon zest, garlic, dijon mustard, and maple syrup along with a pinch of salt and pepper.
- Blend for about 30 seconds, or until it becomes a creamy consistency.
- Toss the sauce into the pasta salad when ready to serve. If you are preparing in advance, keep refrigerated.