Description
A vibrant and refreshing Spring Pasta Salad featuring tender asparagus, sweet peas, protein-rich chickpeas, and peppery arugula, all tossed in a zesty basil vinaigrette and topped with freshly grated Parmesan cheese. This salad is perfect for a light lunch or a colorful side dish, ready in just 30 minutes.
Ingredients
Salad
- 12 oz short pasta (such as fusilli, rotini, or orecchiette)
- 8 oz asparagus, trimmed and cut into 1-inch pieces
- 1 cup frozen peas
- 1 (15 oz) can chickpeas, rinsed and drained
- 3 cups arugula
- 5 radishes, thinly sliced
- 3 green onions, thinly sliced
- 3/4 cup freshly grated Parmesan cheese
Basil Vinaigrette
- Basil vinaigrette (enough to dress the salad, about 1/2 cup)
Seasoning and Serving
- Kosher salt, to taste
- Black pepper, to taste
- Lemon wedges, for serving
Instructions
- Cook the pasta. Bring a large pot of salted water to a boil. Add the pasta and cook according to the package directions until al dente. Drain the pasta and rinse briefly with cold water to cool it down, then set aside.
- Blanch the vegetables. Bring a small pot of salted water to a boil. Add the asparagus pieces and cook for 2 to 3 minutes until they are crisp-tender. During the last minute of cooking, add the frozen peas. Drain the vegetables and immediately transfer them to a bowl of ice water to stop the cooking process. Once cooled, drain well.
- Assemble the salad. In a large mixing bowl, combine the cooled pasta, blanched asparagus, peas, rinsed chickpeas, fresh arugula, sliced radishes, and sliced green onions. Mix gently to combine all ingredients evenly.
- Dress and finish. Drizzle the entire amount of basil vinaigrette over the salad. Toss carefully to coat all the ingredients thoroughly. Add the freshly grated Parmesan cheese and gently toss again to incorporate the cheese throughout the salad.
- Serve. Taste the salad and adjust the seasoning with kosher salt and freshly ground black pepper as needed. Squeeze fresh lemon juice over the salad for added brightness. Serve the salad immediately or chill it until ready to enjoy.
Notes
- Use short pasta shapes that hold dressing well, like fusilli, rotini, or orecchiette.
- Cooling the pasta and vegetables quickly with cold water helps maintain their texture and color.
- The salad can be prepared a few hours in advance and refrigerated, but add the arugula and Parmesan just before serving for freshness.
- Adjust the amount of basil vinaigrette based on your preference for dressing coverage.
- Lemon wedges add a nice fresh tang when served alongside the salad.
