A bright pasta salad with radishes, asparagus, and lemon vinaigrette for a refreshing, easy vegetarian main.
# What You Need:
→ Pasta
01 - 10 oz short pasta such as fusilli, penne, or farfalle
→ Vegetables
02 - 1 cup sugar snap peas, trimmed and halved
03 - 1 cup asparagus, cut into 1-inch pieces
04 - 5 to 6 radishes, thinly sliced
05 - 1 cup baby spinach leaves
→ Lemon Vinaigrette
06 - 3 tablespoons extra-virgin olive oil
07 - 2 tablespoons fresh lemon juice
08 - 1 teaspoon lemon zest
09 - 1 teaspoon Dijon mustard
10 - 1 small garlic clove, finely minced
11 - 1/2 teaspoon honey or maple syrup
12 - Salt and freshly ground black pepper, to taste
→ Garnish
13 - 2 tablespoons fresh chives or parsley, finely chopped
14 - 1/4 cup crumbled feta or goat cheese (optional)
# Directions:
01 - Fill a large pot with salted water and bring to a boil. Add the pasta and cook according to package directions until al dente. During the last 2 minutes of cooking, add sugar snap peas and asparagus to the pot. Drain everything and rinse with cool water; set aside.
02 - In a large mixing bowl, combine the cooked pasta, blanched sugar snap peas, asparagus, sliced radishes, and spinach.
03 - In a small bowl or jar, whisk together olive oil, lemon juice, lemon zest, Dijon mustard, minced garlic, honey or maple syrup, salt, and pepper until emulsified.
04 - Pour the lemon vinaigrette over the pasta and vegetables. Toss gently to ensure even coating.
05 - Add fresh chopped herbs and crumbled feta or goat cheese if desired. Toss once more and adjust seasoning as needed.
06 - Serve immediately, or refrigerate for up to 2 hours to allow flavors to meld.
