Ingredients
Scale
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8 oz short pasta (farfalle, rotini, penne)
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1 cup asparagus, chopped
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1 cup snap peas or green beans
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4–5 radishes, thinly sliced
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½ cup cherry tomatoes, halved
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¼ cup red onion, thinly sliced
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¼ cup chopped fresh herbs (parsley, dill, or both)
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Optional: ½ cup crumbled feta or shaved parmesan
Lemon Vinaigrette
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¼ cup olive oil
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2 tbsp lemon juice
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1 tsp Dijon mustard
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1 tsp honey or maple syrup
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Salt and pepper, to taste
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Zest of 1 lemon (optional)
Instructions
- Cook pasta; blanch asparagus and snap peas in last 2 min.
- Drain and rinse pasta and veggies under cold water.
- Slice remaining veggies, prep herbs and cheese.
- Whisk vinaigrette ingredients in a jar or bowl.
- Toss everything together and chill before serving.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Salad
- Method: Stovetop
- Cuisine: American
- Diet: Vegetarian