Recipe:

Spring Pasta Salad with Escarole, Radishes and Peas

Email recipe | Print recipe | Post to Twitter | Post to Facebook

Rate this | Add your comment

Serves 4 to 6

Escarole, fresh radishes and peas bring the simple joy of a new spring garden to this delectably satisfying pasta salad. Serve with a dry, crisp white wine and crusty bread for a light lunch or dinner.

Ingredients

3/4 cup vegan sour cream
Juice of 1/2 a lemon
Zest of 2 lemons
2 tablespoons chopped chives
2 tablespoons chopped dill
1 cup flat-leaf parsley, chopped
Salt and pepper to taste
1 pound dried whole wheat penne pasta
3 cups spring pea pods or sugar snap peas, cut in half crosswise
1 head escarole, torn into bite-size pieces
1 bunch spring radishes, trimmed and thinly sliced
4 green onions

Method

Put sour cream, lemon juice, lemon zest, chives, dill and parsley into a small bowl and whisk together to make a dressing. Season with salt and pepper and set aside.

Cook pasta according to directions on package. When pasta is almost ready to be drained, quickly drop the pea pods into the water with the pasta, stir once and then drain everything together into a colander. Once drained, transfer the hot pasta and peas to a large bowl. Add escarole, radishes, green onions and reserved dressing and toss well. Serve immediately.

Nutrition

Per serving (about 9oz/272g-wt.): 350 calories (40 from fat), 4.5g total fat, 0g saturated fat, 0mg cholesterol, 270mg sodium, 70g total carbohydrate (12g dietary fiber, 3g sugar), 15g protein

Tags: Dairy Free, High Fiber, Low Fat, Low Sodium, Sugar Conscious, Vegan, Vegetarian

Note: We've provided special diet and nutritional information for educational purposes. But remember — we're cooks, not doctors! You should follow the advice of your health-care provider. And since product formulations change, check product labels for the most recent ingredient information. See our Terms of Service.