Print
Spring Pea and Asparagus Pasta Salad

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. 

Course Main Course, Main Dish, Salad, Side Dish
Cuisine American, vegetarian
Keyword asparagus recipe, fresh peas, make ahead recipe, pasta salad
Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Servings 4 servings
Calories 517 kcal
Author Betsy Life

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

  1. In a large bowl whisk together parsley, chives, olive oil shallots, and dijon. Add salt and pepper to taste.
  2. Meanwhile, prepare pasta according to package instructions. Add asparagus and peas during the last 2 minutes of pasta cooking time. Drain well.
  3. Add pasta and vegetables to the dressing bowl. Add garbanzo beans and parmesan and toss well.
Nutrition Facts
Spring Pea and Asparagus Pasta Salad
Amount Per Serving (1 g)
Calories 517 Calories from Fat 171
% Daily Value*
Fat 19g29%
Sodium 499mg21%
Carbohydrates 67g22%
Sugar 7g8%
Protein 22g44%
* Percent Daily Values are based on a 2000 calorie diet.