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Spring Greens Pasta Salad

Spring Greens Pasta Salad

Salads

Course

Pulse Type

White Kidney Bean (Cannellini)

Specialty Diet

Vegetarian

Occasion

Memorial Day

Cook Time

45 minutes

Nutrition

View nutritional facts per serving ›

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Ingredients

Servings:

Salad Base

10 oz (280g) calamarata pasta or other short pasta
1 (13.5 oz) can white beans drained and rinsed
1 bunch asparagus cut into 1-inch pieces on a bias (160g sliced)
1/2 cup (75g) fresh green peas
3 tbsp minced parsley
Kosher salt and freshly cracked black pepper
Shaved or grated Parmesan cheese for serving (optional)

Basil Vinaigrette

25 g fresh basil leaves
80 g extra-virgin olive oil
45 g lemon juice
25 g honey
2 small garlic cloves finely grated (5g)
2 tsp (12g) Dijon mustard
1/2 tsp kosher salt plus more to taste

Instructions

Bring a large pot of salted water to a boil. Add the fresh peas and blanch for 3–5 minutes, until tender. Transfer immediately to an ice bath or rinse under cold water to stop the cooking process.
Using the same pot of boiling water, blanch the asparagus until tender-crisp, about 3–5 minutes, or longer if a softer texture is preferred. Transfer to an ice bath or rinse under cold water. Drain well.
Discard the blanching water and refill the pot with fresh water. Bring to a boil and cook the pasta until just past al dente. Drain and toss with 2 tbsp butter or olive oil to prevent sticking.
Add the cooked pasta, white beans, asparagus, peas, and parsley to a large serving bowl.
Make the basil vinaigrette by adding the basil, olive oil, lemon juice, honey, garlic, Dijon mustard, and salt to a blender. Blend until smooth, creamy, and emulsified, about 45–60 seconds.
Pour the vinaigrette over the salad and toss until evenly coated. Season with additional salt and freshly cracked black pepper to taste.
Serve immediately or chilled, topped with shaved Parmesan cheese if desired.