I especially like this sprightly pasta salad made with orecchiette (“little ears”), a small, delicate pasta, but you can use any short pasta shape you'd like. Use very slender asparagus and you won’t need to scrape the stalks. Photos by Hannah Kaminsky.

Recipe

Spring pasta salad with asparagus and peas

Spring Pasta Salad with Asparagus and Fresh Peas

I especially like this sprightly pasta salad made with orecchiette (“little ears”), a small, delicate pasta, but you can use any short pasta shape you'd like.

5 from 1 vote

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Course: Pasta salad

Cuisine: Vegan / Healthy

Diet: Vegan, Vegetarian

Keyword: Spring Pasta Salad, vegan pasta salad

Prep Time: 20

Cook Time: 20

Total Time: 40

Servings: to 6

Calories: 438kcal

Author: Veg Kitchen

Ingredients

8 ounces orecchiette tri-color rotini, or other short pasta shape
8 ounces slender asparagus
1 cup shelled fresh peas lightly steamed (or frozen peas if fresh are unavailable)
15- ounce can artichoke hearts drained and quartered
1 large carrot peeled and thinly sliced
2 tablespoons minced fresh dill
¼ cup minced fresh parsley
2 tablespoons extra-virgin olive oil
Juice of 1 large lemon
Salt and freshly ground black pepper to taste

US Customary - Metric

Instructions

Cook the pasta in plenty of rapidly simmering water until al dente.
At the last minute, plunge the asparagus and peas into the simmering water with the pasta and cook for just a minute or so.
Drain the pasta, asparagus, and peas in a colander and rinse under cool water, then drain well again.
Combine the pasta, asparagus, and peas with the remaining ingredients in a large serving bowl. Toss gently and thoroughly.
Cover and refrigerate until needed, or serve at once.