Asparagus, Pea and Chickpea Spring Pasta Salad (with a Creamy Lemon Dressing)
By May Eighty Five
This recipe and blog come from Christopher Rivest of May Eighty Five. Christopher is a self-taught home cook who has a real passion for food, entertaining and photography. Currently living in Calgary, Alberta, he is heavily inspired by his French-Canadian background. His recipes are simple but elevated, and focus on using fresh, local and accessible ingredients. On his website (MayEightyFive.com), you will find a collection of flavorful cocktails, delicious appetizers, tasty mains and some indulgent desserts. He also shares easy tablescape ideas, simple DIY projects as well as tips for creating a beautiful home. You can find Christopher on Instagram at @may.eighty.five.
This Asparagus, Pea, and Chickpea Spring Salad is so delicious and the perfect recipe to welcome the warm weather and it just happens to be my favorite time of year. This recipe is one of my favorite ways to sneak a variety of vegetables in a dish, like fresh asparagus, peas and chickpeas. The best part of this spring pasta salad recipe has to be the creamy lemon dressing. It’s the perfect tangy flavor to compliment this easy pasta salad.
This creamy dressing will be incorporated into many upcoming new recipes since it’s not only perfect in this asparagus pasta salad, but it would be perfect as a dip for veggies, in a potato salad, as a dipping sauce for chicken skewers and even in a classic creamy macaroni salad.
If you love the sound of this Spring inspired recipe, Life’s Simple Ingredient has tons of other recipes. Click here for six spring-inspired dishes with fresh flavors that the whole family will love.
And if you are ready to get your hands dirty in your garden this Spring, check out these two articles with great tips to set up your garden for success this year!
Spring Into Action With Springtime Gardening
Grow Food Like an Alberta Wheat Farmer
Why you’ll love this creamy pasta salad recipe…
- This cold pasta salad can easily be prepared in advance. Store everything in an airtight container and add the creamy lemony dressing before serving.
- This recipe is a great way to sneak in a variety of vegetables. You can even add in other veggies like green beans, red bell peppers, snap peas, and cherry tomatoes.
- This recipe makes 4-5 servings if served as a main, or you can double the recipe for the perfect side dish at your next BBQ.
- Even though the tangy dressing is creamy, there is no dairy! This great recipe is a perfect option for vegetarians and a great alternative for a creamy vegan pasta salad.
- It’s very customizable and easily adaptable for any dietary preference.
- I decided to use Gemelli pasta, but you can use any shorter shape of pasta you like. For example, Penne or Elbow Macaroni are great options for this fresh pasta salad. Most importantly, look for that “made in Canada” seal on your pasta box and support our Canadian wheat farmers!
Asparagus, Pea, and Chickpea Spring Salad
PREP 20M | COOK 15M | ENJOY IN 35M
Ingredients - Spring Pasta Salad
4 cups cooked pasta, cooled
1 bunch asparagus, ends trimmed and cut into 1-inch pieces
1 cup peas
1 cup chickpeas, drained and rinsed
4 green onions, chopped
One handful fresh chives, chopped
Ingredients - Creamy Lemon Dressing
1/2 cup olive oil
1/2 red onion, diced (about 1 cup)
1 garlic clove (go ahead and an extra clove if you are a garlic lover like me)
1 tablespoon fresh lemon juice
1 teaspoon lemon zest
1 tablespoon dijon mustard
1 tablespoon maple syrup
salt & black pepper to taste
Preparation
Spring Pasta Salad
- Fill a large pot of water and add a heavy pinch of salt. Bring to a boil on high heat and add in your trimmed asparagus and the peas. Cook for 2-3 minutes and using a slotted spoon, transfer cooked asparagus and peas to a large bowl of ice-cold water. What this does is enhance the color, flavor and softens the asparagus a little.
- Using the same water in your pot, cook pasta according to package directions for al dente. Strain and set aside and let cool to room temperature.
- To assemble, add the asparagus, peas, chickpeas, chopped chives and green onions to a large bowl along with the cooked pasta. Drizzle in the creamy sauce and toss to combine.
Creamy Lemon Dressing
- In a blender or food processor, add the oil, diced red onion, lemon juice, lemon zest, garlic, dijon mustard, and maple syrup along with a pinch of salt and pepper.
- Blend for about 30 seconds, or until it becomes a creamy consistency.
- Toss the sauce into the pasta salad when ready to serve. If you are preparing in advance, keep refrigerated.
Easy variations and additions…
- Feel free to add in any other seasonal or your favorite veggies. Cucumbers, cherry tomatoes, yellow peppers, or a red pepper are all great options.
- Add in a handful of chopped fresh herbs like basil or mint for extra freshness
- Want to add a little cheese? Toss in a handful of crumbled goat cheese, grated cheddar cheese, or some feta cheese!
- This recipe is also fantastic with some roughly chopped crispy bacon!
