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Vinaigrette Pasta Salad

by Kate Velasquez

Functional Chef

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Prep Time: 

10 Minutes

Active Cook Time:

20 Minutes



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
1 Shallot
Juice from 1 lemon
To taste: Salt & Pepper

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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.

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