A vibrant pasta salad with radishes, spring vegetables, and lemon vinaigrette for fresh lunch or picnics.
# What You’ll 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
# How to Make It:
01 - Bring a large pot of salted water to a boil. Add the pasta and cook until al dente following package directions. During the final 2 minutes of cooking, add sugar snap peas and asparagus to the pot. Drain everything and rinse under cold water to stop the cooking process, then set aside.
02 - Place cooked pasta, blanched vegetables, sliced radishes, and spinach leaves in a large mixing bowl.
03 - In a small bowl or jar, combine olive oil, fresh lemon juice, lemon zest, Dijon mustard, minced garlic, honey or maple syrup, salt, and black pepper. Whisk briskly until the vinaigrette is thoroughly emulsified.
04 - Pour the vinaigrette over the pasta and vegetables. Toss gently until all components are evenly coated.
05 - Fold in chopped chives or parsley as well as crumbled feta or goat cheese, if desired. Taste and adjust seasoning as needed.
06 - Serve immediately, or refrigerate for up to 2 hours to allow flavors to develop before serving.
