Pasta salad with asparagus and peas is the perfect, make-ahead, healthy lunch recipe. A great time saver for a busy week.
This pasta salad with asparagus and peas is what has kept me going all week long. With a ton of unusual expenses piling up on us, I’ve been trying to only cook with whatever we already have in order to save a few bucks.
Even though I’m not usually a huge pasta person, I somehow have about five 1/2 full boxes of pasta in my pantry, so I figured out a way to make a light meal that won’t weigh me down or make me feel sluggish.
Pasta salad is a great dish to improvise with. Learn how to make a great, simple, standard dressing (another thing easily improvised) and then mix together whatever you’ve got on hand with some pasta, toss it in the dressing, and sprinkle it with a little cheese.
Voila! It’s insanely easy.
Pasta Salad with Asparagus and Peas
In this particular instance, I had a can of garbanzo beans, frozen peas and some fresh asparagus (ok, so I bought one thing). I clipped a few herbs from my garden to jazz things up a bit, and in no time I had lunch for the entire week. Perfectly portable, healthy, and filling.
Maybe I need to rethink my stance on pasta after this.
If you give this recipe a try, I’d love to see it! Tag me @betsylife on Facebook or Instagram and I’ll share your creations!
Spring Pea and Asparagus Pasta Salad
Pasta salad with asparagus and peas is the perfect, make-ahead, healthy lunch recipe. A great time saver for a busy week.
Ingredients
- 1 tablespoon chopped parsley
- 1 tablespoon chopped chives
- 3 tablespoons olive oil
- 2 teaspoons minced shallots
- 1 teaspoon dijon mustard
- salt and pepper
- 1 can garbanzo beans drained and rinsed
- 8 ounces uncooked pasta I used elbows
- 1 1/2 cups asparagus chopped to 1/2 inch pieces
- 1 cup fresh or frozen thawed green peas
- 3 ounces parmesan cheese shredded
Instructions
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In a large bowl whisk together parsley, chives, olive oil shallots, and dijon. Add salt and pepper to taste.
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Meanwhile, prepare pasta according to package instructions. Add asparagus and peas during the last 2 minutes of pasta cooking time. Drain well.
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Add pasta and vegetables to the dressing bowl. Add garbanzo beans and parmesan and toss well.
**Recipe adapted from Cooking Light
More healthy make ahead lunch recipes
- Grilled Zucchini Pasta Salad
- Black Bean Quinoa Salad with Chipotle Steak
- Arugula Salad with Tuna and White Beans
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