Spring Pasta Salad with Peas and Asparagus
Ingredients
- 2 cups pasta, cooked
- 1 cup fresh or frozen peas
- 1 cup asparagus, chopped
- 1 shallot, finely minced
- 1/2 small head of radicchio, finely sliced
- 1/4 cup chopped olives
- 1 cup fresh herbs (I use dill and parsley)
- Lemon zest
- 1/2 cup feta, crumbled
Dressing
- 1/4 cup olive oil
- 3 tablespoons red wine vinegar
- 1 tablespoon dijon mustard
- 1 tablespoon Italian seasoning
- 1/2 teaspoon chili flakes
- Lots of salt and pepper
Preparation
Prepare your pasta in heavily salted boiling water. Once the pasta is one minute away from being al dente, add the chopped asparagus and peas for the last 30 seconds or one minute.
Drain the pasta and quickly cool it off with water. Let the excess water drain and prepare your dressing by combining all of the dressing ingredients together until emulsified.
Add the pasta, chopped veggies, herbs, and olives to a big bowl and pour over the salad dressing. At the very end, toss in the feta if using.
Serve right away.
Notes
This salad lasts up to 3 days in the fridge.
