Lean + Mean + Green Pasta Salad
I always look forward to spring: warmer weather, beautiful blooms, gardening adventures, gorgeous green veggies and outdoor dining. Whether I’m going to a potluck, cooking for friends and family, or packing up the ol’ picnic basket, I am known to make a pasta salad (or two) to share. Pasta salads are my go-to because they are delicious and easy to assemble, they feature a bounty of seasonal produce, and they travel so darn well. I always make my pasta salads vegan and mayo-free so they hold up nicely and everyone can enjoy them.
Going to the farmers’ market in spring reminds me just how many different shades of green we eat and how delicious they all are. And especially how delicious they are raw. When I’m pinched for time, but looking to make something filling, this pasta salad comes to the rescue. During the time it takes to boil a pot of water and cook the pasta, I can prep all my ingredients and make a homemade vinaigrette. All I need to do after the pasta is cooked is toss everything together. Who says fast food can’t be healthy, delicious and make you feel good? This super green pasta salad features a bright lemon-dill vinaigrette, sweet English peas, crunchy asparagus, zucchini, and almonds, with accents of bright red strawberries.
- 1 box Baia Pasta Paglia E Fieno Mohawks
- 2 lemons
- 2 stalks dill
- 1 clove garlic
- 2 tablespoon maple syrup or honey
- 2 tablespoon mustard
- 3/4 to 1 cup olive oil
- Freshly grated pepper
- 8 big handfuls English peas (in pods)
- 6-8 asparagus spears
- 1 zucchini
- 2 handfuls almonds
- 1/2 basket strawberries
- Bring a large pot of water to a boil.
- In the meantime, halve the two lemons and set a half a lemon aside. In a mason jar, add the juice of 1.5 lemons. Pick off the dill fronds and add them to the mason jar. Grate the garlic directly over the mason jar. Add the maple syrup or honey, mustard, olive oil, and a few pinches of salt and freshly grated pepper. Put the lid on and shake vigorously. Taste, and add salt, pepper, maple syrup or honey, or olive oil as needed.
- Generously salt the boiling water and add the pasta.
- While the pasta is cooking, shell the English peas, chop the zucchini, rough chop the almonds, and slice the strawberries. Set aside. Trim the tough ends of the asparagus spears, then thinly slice them. Set aside.
- Cook the pasta until al dente. Drain and give the pasta a quick rinse under cold water. Drain again.
- Combine the pasta with most of the vinaigrette. Toss well. Add most of the English peas, zucchini, asparagus, and strawberries. Toss and taste, adding more salt or black pepper as needed. Serve topped with all remaining ingredients and the zest of the remaining half a lemon.
About Annie Otsuka
Annie Otsuka is a maker and shaker in the kitchen who loves entertaining and cooking dishes from whole, nutrient-dense foods. She is also the Direct Sales Manager of Baia Pasta. Annie lives in Oakland, Calif., with her wonderful little family where they live as simply, naturally and happily as possible.
The views and opinions of guest authors do not necessarily reflect the views and opinions of Full Circle.