Penne Pasta Salad with Spring Veggies
Crisp, peppery arugula meets sweet spring peas and tender asparagus in this bright, lemony penne salad—light, vibrant, and anything but boring. Tossed with a simple vinaigrette and just the right bite of red onion, it’s the kind of fresh, no-mayo dish that tastes like Springtime in a bowl! This recipe makes 4-6 servings.
prep time
15 minutes
cook time
15 minutes
Ingredients
For the dressing:
1/4 cup extra virgin olive oil
2 tablespoons lemon juice (fresh)
1 teaspoon Dijon mustard
1 small garlic clove, minced
Salt and black pepper, to taste
12 ounces penne pasta
1 bunch asparagus, trimmed and cut into 1–2 inch pieces
1 cup peas (fresh or frozen, thawed)
2 cups arugula
1/2 small red onion, thinly sliced
1/2 cup shaved Parmesan (optional, but delicious)
1/4 cup extra virgin olive oil
2 tablespoons lemon juice (fresh)
1 teaspoon Dijon mustard
1 small garlic clove, minced
Salt and black pepper, to taste
12 ounces penne pasta
1 bunch asparagus, trimmed and cut into 1–2 inch pieces
1 cup peas (fresh or frozen, thawed)
2 cups arugula
1/2 small red onion, thinly sliced
1/2 cup shaved Parmesan (optional, but delicious)
Directions
Make the dressing: Add all ingredients to a lidded glass jar. Close and shake vigorously until well combined. Set aside until ready to use.
Cook pasta according to package instructions to al dente. The last 3 minutes of cooking, add asparagus until it's crisp but fork-tender. Drain and rinse with cold water.
Toss together pasta, peas, arugula, onion and parmesan (if using) in a large mixing bowl. Add dressing and toss gently.
Refrigerate for at least an hour before serving.
Cook pasta according to package instructions to al dente. The last 3 minutes of cooking, add asparagus until it's crisp but fork-tender. Drain and rinse with cold water.
Toss together pasta, peas, arugula, onion and parmesan (if using) in a large mixing bowl. Add dressing and toss gently.
Refrigerate for at least an hour before serving.
