Fresh and Healthy Spring Pasta Salad with Lemon Basil Vinaigrette
This spring pasta salad combines vibrant vegetables, chickpeas, and a zesty lemon basil vinaigrette for an easy and healthy recipe. Perfect for picnics, meal prep, or family dinners!
Ingredients
- 8 ounces dried pasta (any shape)
- ½ bunch asparagus about 2 cups chopped
- 1 cup frozen peas (or fresh if available)
- 8 ounces cooked chickpeas (about ½ can)
- 3 scallions finely diced
- 8 ounces canned marinated artichoke hearts strained
- ½ red onion finely diced
- ¼ cup thinly sliced fresh basil
- ¼ cup olive oil
- 3 Tablespoons lemon juice (juice of 1 lemon)
- ½ Tablespoon lemon zest (zest of 1 lemon)
- 2 teaspoons Dijon mustard
- 1 garlic clove
- 1 teaspoon salt (adjust to taste)
- ¼ teaspoon ground black pepper
- 2-4 Tablespoons toasted pine nuts optional, for garnish
Instructions
- Prepare the vegetables: Chop the asparagus into 2-inch pieces, dice the red onion and scallions, and thinly slice the basil. Strain the chickpeas and set everything aside.
- Cook the pasta: Boil the pasta according to package directions. Add the asparagus and frozen peas to the pot during the last 2 minutes to blanch them.
- Cool the pasta and veggies: Strain the cooked pasta and vegetables and rinse under cold water to stop cooking.
- Blend the vinaigrette: Combine the basil, olive oil, lemon juice, zest, Dijon mustard, garlic, salt, and pepper in a blender. Blend until smooth.
- Mix everything together: In a large bowl, combine the cooled pasta, blanched asparagus, peas, chickpeas, red onion, scallions, artichoke hearts, and sliced basil. Pour the vinaigrette over and toss to coat.
- Chill: Cover the bowl and refrigerate for 2-24 hours to allow the flavors to marinate beautifully.
- Serve: Garnish with fresh basil, toasted pine nuts, or an extra drizzle of olive oil. Enjoy!