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Spring Pasta Salad w/ Asparagus


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  • Total Time: 20 minutes
  • Yield: 4 1x

Ingredients

Units Scale
  • 9 oz/250 g pasta of your choice (use GF if needed)
  • 14 oz/400 g green asparagus, cut into smaller pieces
  • 2 shallots, chopped
  • 1 bunch of mixed fresh herbs (such as basil, mint, parsley, chives, oregano), chopped
  • 3.5 oz/100 g kalamata olives
  • 2 cups/300 g cooked chickpeas

Dressing

  • 2.5 tbsp vegan pesto (homemade or store-bought)
  • 1.5 tbsp mustard
  • 1.5 tbsp tahini
  • 2 tbsp nutritional yeast
  • 1/2 lemon, juice
  • 1 tsp miso
  • salt, pepper


Instructions

  1. Cook pasta according package instructions, adding asparagus during the last 1 to 2 minutes of cooking time. Rinse and drain well, and transfer to a salad bowl.
  2. Add chopped shallots and herbs, olives, and chickpeas.
  3. For the dressing mix together vegan pesto, mustard, tahini, nutritional yeast, lemon juice, miso paste, and a large pinch of salt and pepper.
  4. Pour dressing over salad, and mix well together. Serve immediately or chilled. Enjoy!
  • Prep Time: 10 mins
  • Cook Time: 10 mins