The warm weather has finally rolled in, and it’s beginning to feel like summer. Verdant grass, trees, and flowers call for vibrant veggies to be used. I’ve been craving pasta and also pesto lately, so it only makes sense to use both for a pasta salad. In this Primavera Pasta Salad, your veggies can be a combination of fresh and frozen. I usually have frozen edamame and peas on hand in my freezer among some others (like cauliflower pieces and cauliflower rice). Fresh asparagus, peppers, and celery add a bite and a crunch. Add lemon juice, pesto, and spices for a summery and bright take on pasta salad.
Ingredients (makes 10 c; serves 5).
- 1 pepper, diced (I used half red and half yellow)
- 3 stalks celery, diced
- 1 c asparagus cut into 1″ pieces
- 1 box chickpea penne pasta like Banza
- 1 c frozen edamame
- 1 c frozen peas
- 1/4 c pesto
- 1/2 lemon, juiced
- 1 t Italian spices
- 1/2-1 t red pepper flakes
- Salt and pepper to taste
- 5 T shredded parmesan (optional)
- EVOO to drizzle (optional)
- Bring a pot of water to a boil. Add 1″ asparagus stalks to a boiling pot. Blanch for 2-3 min. Remove with a slotted spoon and set aside to cool.
- If peas and edamame are still frozen, you can add these with the asparagus.
- Bring water back to a boil. Add pasta and cook until al dente. Rinse pasta with cold water to cool.
- In a large bowl, mix celery, peppers, asparagus, edamame, peas, and pasta.
- Toss with pesto, lemon, and spices. Add salt and pepper to taste.
- Dish up a 2 c serving. Drizzle with EVOO and add 1 T parmesan per serving.
Nutrition for 1 serving (2 c) + 1 T parmesan.
283 calories • 9.9 g fat (28%) • 37.7 g carbs (48%) • 19.4 g protein (24%) • 11.4 g fiber • 8.7 g sugar • 153.6 mg sodium
* These are estimates based off specific products I used and how I entered ingredients in a fitness tracker. This is completely subjective and used to give a rough nutritional estimate.