Description
Quick and easy spring inspired, vegan rotini pasta salad chock full of veggies with a zesty lemon and herb vinaigrette.
Ingredients
Units
Scale
- 1 lb rotini pasta
- 1 lb asparagus, woody ends trimmed and discarded, sliced into 1 inch pieces
- 1 cup frozen spring peas, thawed
- 1/2 cup English cucumber, quartered and sliced
- 1/2 cup radishes, halved and sliced
- 1 tablespoon fresh dill, roughly minced
- 1 teaspoon fresh lemon thyme leaves
- 1 teaspoon fresh sage leaves
- 1 tablespoon lemon juice
- 2-3 tablespoons extra virgin olive oil
- Coarse salt and ground black pepper to taste
Instructions
- Cook pasta according to box instructions. Rinse under cold water, drain and set aside.
- Bring 4 cups of water to a boil in a large pot. Add asparagus and boil until tender, about 3 minutes. Drain and place in a bowl of ice water to stop the cooking for 1 minute. Pat dry, slice into inch long pieces and set aside.
- In a large bowl, mix all ingredients together until combined. Add salt and pepper to taste. Keep chilled until ready to serve.
- Prep Time: 10 minutes
- Cook Time: 10 minutes