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Ingredients
Scale
- 16 ounces dry pasta (gluten-free if need be)
- 1 tablespoon kosher salt
- 1 pound asparagus, ends trimmed and cut into 1-inch pieces
- 32 ounces canned garbanzo beans, drained and rinsed (that’s 2 cans)
- 1 ½ cups snap peas, cut into ½-inch pieces
- 2 Persian cucumbers, quartered and sliced
- 3 green onions, thinly sliced
- ½ watermelon radish, quartered and sliced (or 3–4 red radishes, sliced)
- ¾ cup coconut yogurt (check notes for substitutions)
- 2 tablespoons olive oil
- 3 tablespoons lemon juice
- ½ cup fresh basil leaves
- 1 packed cup roughly chopped fresh parsley (about ½ bunch)
- 3 green onions trimmed into 1-inch pieces (or substitute with 1 small shallot)
- 1 clove garlic
- ½ teaspoon kosher salt
Instructions
- Bring a large pot of water to a boil with kosher salt.
- Cook the dry pasta according to package instructions until al dente.
- Add chopped asparagus for the last 3 minutes of cooking.
- Drain and rinse pasta and asparagus under cold water.
- Blend coconut yogurt, olive oil, lemon juice, basil, parsley, green onions, garlic, and salt until smooth.
- In a large bowl, combine cooled pasta, asparagus, garbanzo beans, snap peas, cucumbers, green onions, and radish.
- Toss with the dressing until evenly coated.
- Taste and adjust seasoning as needed.
- Serve immediately or chill before serving.
Notes
For enhanced flavor, chill the salad for an hour before serving.
Feel free to add cherry tomatoes or bell peppers for extra color.
Store leftovers in an airtight container for up to 5 days.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Salad
- Method: Mixing and boiling
- Cuisine: Vegan
Nutrition
- Calories: 350
- Sugar: 5
- Sodium: 250
- Fat: 10
- Saturated Fat: 3
- Unsaturated Fat: 7
- Trans Fat: 0
- Carbohydrates: 50
- Fiber: 8
- Protein: 14
- Cholesterol: 0