Ingredients
Dressing
- 1 ½ teaspoons finely grated lemon zest
- ¼ cup fresh lemon juice
- ½ small shallot, chopped
- 2 teaspoons agave nectar or maple syrup
- ¾ teaspoon Dijon mustard
- Sea salt and ground black pepper, to taste
- ½ cup neutral-flavoured oil (such as avocado oil)
Salad
- ¾ lb asparagus, woody ends trimmed, chopped into 2-inch lengths
- 1 cup shelled green peas, fresh or frozen
- 1 lb small pasta (mini penne, orzo, small rotini, baby shells, or orecchiette)
- 1 ½ cups cooked chickpeas (approximately 1 can, drained and rinsed)
- 3 green onions, finely sliced
- 6-7 radishes, finely sliced into half moons
- ½ cup flat leaf parsley leaves, chopped
Instructions
- Make the lemony dressing: In an upright blender, combine the lemon zest, lemon juice, chopped shallot, agave nectar or maple syrup, Dijon mustard, salt, pepper, and oil. Blend on high speed until the mixture is creamy and well emulsified. Set aside.
- Prepare ice bath: Place a large bowl filled with ice water on the counter to cool the vegetables after blanching.
- Blanch asparagus and peas: Bring a large pot of salted water to a boil over medium-high heat. Add the chopped asparagus and boil for 2 minutes until just tender. Add the green peas and cook for a few more seconds until they turn bright green. Use a slotted spoon to transfer asparagus and peas to the ice water bath to stop cooking and retain their vibrant color. Let chill completely.
- Cook pasta: Bring the same pot of salted water back to a boil. Add the pasta and a pinch of salt. Cook according to package instructions until al dente. Drain thoroughly and immediately transfer the hot pasta into a large bowl. Add the chickpeas and toss with two thirds of the lemony dressing to coat evenly.
- Combine all ingredients: Drain the chilled asparagus and peas well, then add them to the bowl with pasta and chickpeas. Add the sliced green onions, radishes, chopped parsley, and remaining dressing. Season with additional salt and pepper. Toss gently to combine all flavors. Taste and adjust seasoning with extra salt, pepper, or lemon juice if needed.
- Serve or store: This pasta salad can be served immediately or refrigerated in a sealed container for up to 5 days, making it ideal for meal prep or entertaining.
Notes
- Using an upright blender for the dressing creates a creamy and smooth texture without emulsifiers.
- Blanching the asparagus and peas preserves their bright color and crisp-tender texture.
- Any small pasta shape works well—choose your favorite or what you have on hand.
- The salad keeps well refrigerated for up to 5 days; flavors meld and deepen over time.
- For a vegan option, ensure the agave nectar or maple syrup is used instead of honey.
- Adjust seasoning to suit your taste, especially the amount of lemon juice and salt.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Salad
- Method: Stovetop
- Cuisine: Mediterranean
- Diet: Vegetarian