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Ingredients
Scale
- 12 oz short pasta, such as fusilli, rotini, or orecchiette
- 8 oz asparagus, trimmed and cut into 1-inch pieces
- 1 cup frozen peas
- 1 15 oz can chickpeas, rinsed and drained
- 3 cups arugula
- 5 radishes, thinly sliced
- 3 green onions, thinly sliced
- 3/4 cup freshly grated parmesan cheese
- basil vinaigrette
- kosher salt and black pepper, to taste
- lemon wedges, for serving
Instructions
- Cook the pasta by bringing a large pot of salted water to a boil. Add the pasta and cook until al dente according to package instructions. Drain and rinse briefly with cold water, then set aside.
- Blanch the vegetables by boiling salted water in a small pot. Add the asparagus and cook for 2 to 3 minutes until crisp-tender. In the last minute, add the peas. Drain and transfer to a bowl of ice water to halt cooking, then drain well again.
- Assemble the salad by mixing the cooled pasta, asparagus, peas, chickpeas, arugula, radishes, and green onions in a large bowl.
- Dress and finish by drizzling the salad with basil vinaigrette, tossing to coat well. Add the Parmesan cheese and gently mix again.
- Serve by tasting and adjusting seasoning with salt and pepper. Squeeze fresh lemon juice over the top and serve immediately or chill until ready.
Notes
Feel free to add additional vegetables as desired for more variety.
This salad can be prepared ahead of time and stored in the refrigerator for a refreshing meal whenever you need it.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Salad
- Method: Mixing
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 serving
- Calories: 320
- Sugar: 3g
- Sodium: 380mg
- Fat: 10g
- Saturated Fat: 3g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 46g
- Fiber: 9g
- Protein: 13g
- Cholesterol: 8mg