Ingredients
Scale
- 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
- kosher salt and black pepper, to taste
- lemon wedges, for serving
Instructions
- Cook the pasta in a large pot of salted boiling water until al dente according to package directions. Drain and rinse briefly with cold water, then set aside.
- In a small pot, bring salted water to a boil. Blanch the asparagus for 2 to 3 minutes until crisp-tender. Add the peas in the last minute of cooking. Drain and transfer to a bowl of ice water to stop the cooking process. Drain well after cooling.
- In a large bowl, combine the cooled pasta, asparagus, peas, chickpeas, arugula, radishes, and green onions.
- Drizzle with basil vinaigrette and toss until well combined. Gently mix in the Parmesan cheese.
- Taste and adjust the seasoning with salt and pepper. Squeeze fresh lemon juice over the salad before serving. Enjoy immediately or chill until ready to serve.
Last Step:
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Feel free to substitute or add more vegetables according to your preference.
This dish can be made in advance and stored in the refrigerator for up to 3 days.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Salad
- Method: Boiling, Tossing
- Cuisine: Italian
Nutrition
- Serving Size: 1 plate
- Calories: 380
- Sugar: 4g
- Sodium: 350mg
- Fat: 14g
- Saturated Fat: 4g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 53g
- Fiber: 11g
- Protein: 13g
- Cholesterol: 12mg