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Confetti Spring Pasta Salad

Serves 10
Time 15 min
This lively mélange of pasta shells and crisp spring vegetables is a great way to feed a crowd. You can prepare the salad up to a day ahead, minus the herbs; toss those in just before serving. To make it a main course, add diced ham or diced smoked tofu.
Ingredients
  • 1 pound whole wheat small shell pasta
  • 3 carrots, thinly sliced
  • 1 cup fresh or frozen peas
  • 1 (1.0-pound) bunch asparagus, trimmed and cut into 1-inch pieces
  • 8 radishes, halved and thinly sliced
  • 2 cups baby spinach, thinly sliced
  • 1 bunch green onions, white and light green parts, thinly sliced
  • 1/2 teaspoon ground black pepper
  • 1/4 cup extra-virgin olive oil
  • 3 tablespoons lemon juice
  • 1/4 cup chopped fresh dill or basil, chopped
  • 1 teaspoon fine sea salt, to taste
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Method

Bring a large pot of salted water to a boil.

Add pasta and cook until just barely tender, about 5 minutes.

Add asparagus, carrots and peas and cook until vegetables are just tender and pasta is just tender, about 3 minutes more.

Drain and cool under cold running water, then drain again.

Meanwhile, in a very large bowl, whisk together oil, lemon juice, salt and pepper.

Add pasta and vegetables, spinach, green onions, radishes and dill and toss to combine.

Serve at room temperature or chilled; refrigerate in an airtight container for up to 3 days.

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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  • 1 pound whole wheat small shell pasta
  • 3 carrots, thinly sliced
  • 1 cup fresh or frozen peas
  • 1 (1.0-pound) bunch asparagus, trimmed and cut into 1-inch pieces
  • 8 radishes, halved and thinly sliced
  • 2 cups baby spinach, thinly sliced
  • 1 bunch green onions, white and light green parts, thinly sliced
  • 1/2 teaspoon ground black pepper
  • 1/4 cup extra-virgin olive oil
  • 3 tablespoons lemon juice
  • 1/4 cup chopped fresh dill or basil, chopped
  • 1 teaspoon fine sea salt, to taste
Shop with Prime

Exclusively for Prime members in select ZIP codes.