Spring Pasta Salad with Escarole, Radishes and Peas
Serves 4 to 6
Time 15 min
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.
Special Diets:
Ingredients
- 3/4 cup vegan sour cream
- 1/2 lemon, juice of
- 2 lemons, zest of
- 2 tablespoons chopped fresh chives
- 2 tablespoons chopped fresh dill
- 1 cup fresh flat-leaf parsley, chopped
- 1/2 teaspoon fine sea salt
- 1/4 teaspoon ground black pepper
- 1 pound 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 radishes (about 8 radishes), trimmed and thinly sliced
- 4 green onions, diced
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.
Nutritional Info:
Per serving: 350 calories (40 from fat), 4.5g total fat, 0g saturated fat, 0mg cholesterol, 270mg sodium, 70g carbohydrates (12g dietary fiber, 3g sugar), 15g protein.
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.
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Ingredients
- 3/4 cup vegan sour cream
- 1/2 lemon, juice of
- 2 lemons, zest of
- 2 tablespoons chopped fresh chives
- 2 tablespoons chopped fresh dill
- 1 cup fresh flat-leaf parsley, chopped
- 1/2 teaspoon fine sea salt
- 1/4 teaspoon ground black pepper
- 1 pound 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 radishes (about 8 radishes), trimmed and thinly sliced
- 4 green onions, diced