Vinaigrette Pasta Salad
by Kate Velasquez
Active Cook Time:
Vegan, Vegetarian, Gluten-free
1 Bag nonoPASTA™
1 Bunch Asparagus, chopped, woodsy ends removed
1 C Peas
1 C Olive Oil
1 T Dijon Mustard
1 T Honey
1 T White Balsamic Vinegar
Juice from 1 lemon
To taste: Salt & Pepper
Preheat oven to 400 degrees. Chop asparagus, season with olive oil, salt and pepper and roast on a parchment paper lined sheet pan for 8-10 mins. Remove and add peas and cook for another 5 mins.
While veggies are roasting, bring a large pot of water to a rolling boil. Next, add a generous portion of salt to the water and then add the pasta. Gently stir intermittently for 8 to 10 minutes until pasta is al dente. Pay close attention; cold pasta, especially, shouldn’t be over cooked. Once pasta is done, drain into a colander and run under cold water to stop the cooking.
Combine all vinaigrette ingredients in a blender and process until smooth.
Finally, in a large bowl (I use the same bowl I cooked the pasta in once it’s cooled, to minimize dishes) add all ingredients. Taste for flavor and add more salt and / or dressing as needed. Enjoy immediately or refrigerate up to three days.
I love pairing the bright flavor of lemon with pasta. In this recipe, we’re making a simple yet scrumptious lemon and shallot vinaigrette to pair with a veggie filled pasta salad.