Pasta salad bursting with radishes, spring vegetables, and lemon vinaigrette. Light, fresh, and flavorful.
# List of Ingredients:
→ 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)
# How-To Steps:
01 - Bring a large pot of salted water to a boil. Add pasta and cook following package directions to achieve an al dente texture. During the final two minutes of cooking, add sugar snap peas and asparagus to the boiling water to blanch. Drain and rinse the mixture with cool water, then set aside.
02 - In a large mixing bowl, blend the cooked pasta, blanched vegetables, sliced radishes, and spinach leaves.
03 - In a small bowl or jar, whisk together olive oil, lemon juice, zest, Dijon mustard, minced garlic, honey, salt, and pepper until thoroughly emulsified.
04 - Pour the vinaigrette over the pasta and vegetables, then toss gently to ensure a uniform coating.
05 - Incorporate the fresh herbs and cheese if desired, toss again, and adjust seasoning to taste. Serve at once, or refrigerate for up to two hours for enhanced flavor development.
