Herby Pea & Lemon Pasta Salad
Servings: 6 servings
Calories: 345kcal
Ingredients
- 5 cups gluten-free pasta*
- Kosher or fine sea salt - to taste
- 1-2 tablespoons olive oil
- 1 cup green beans - chopped
- 1 cup fresh peas
- ⅓ cup parsley - chopped
- ⅓ cup dill - chopped
- 4 green onions - sliced
- Freshly ground black pepper - to taste
For the Lemon Vinaigrette:
- ⅓ cup lemon juice
- ⅓ cup plus 1 tablespoon olive oil
- 1 tablespoon Dijon mustard
- 1 tablespoon honey
- 1 clove garlic - finely chopped
Instructions
- In a large pot, bring water to a boil. Add a generous pinch of salt and pour in pasta. Cook until just al dente (pasta will continue to cook as it cools).
- Strain pasta and rinse with cold water. Place back in pot, drizzle with olive oil and stir gently. Cover with a tea towel and let cool.
- In a large mixing bowl, add chopped green beans, peas, parsley, dill, and green onion. Add cooked pasta.
- Prepare vinaigrette in a small bowl by whisking together all the dressing ingredients.
- Pour vinaigrette over pasta salad and mix gently to combine. Add salt and pepper, to taste.
Notes
*To make this a healthier pasta salad, opt for a protein-rich pasta. I used chickpea pasta.
Nutrition
Calories: 345kcal | Carbohydrates: 46g | Protein: 7g | Fat: 16g | Saturated Fat: 2g | Sodium: 64mg | Potassium: 171mg | Fiber: 3g | Sugar: 5g | Vitamin A: 873IU | Vitamin C: 25mg | Calcium: 29mg | Iron: 2mg