A bright, flavorful salad with pasta, radishes, spring veggies, and lemon vinaigrette—ideal for light meals.
# What You Need:
→ Pasta
01 - 10 oz short pasta such as fusilli, penne, or farfalle
→ Vegetables
02 - 1 cup sugar snap peas, trimmed and halved
03 - 1 cup asparagus, cut into 1-inch pieces
04 - 5 to 6 radishes, thinly sliced
05 - 1 cup baby spinach leaves
→ Lemon Vinaigrette
06 - 3 tablespoons extra-virgin olive oil
07 - 2 tablespoons fresh lemon juice
08 - 1 teaspoon finely grated lemon zest
09 - 1 teaspoon Dijon mustard
10 - 1 small garlic clove, finely minced
11 - 1/2 teaspoon honey or maple syrup
12 - Salt, to taste
13 - Freshly ground black pepper, to taste
→ Garnish
14 - 2 tablespoons fresh chives or parsley, finely chopped
15 - 1/4 cup crumbled feta cheese or goat cheese (optional)
# Directions:
01 - Bring a large pot of salted water to a boil. Add pasta and cook until al dente following package instructions. In the last 2 minutes of cooking, add sugar snap peas and asparagus to blanch. Drain and rinse under cool water; set aside.
02 - In a large mixing bowl, add drained pasta, blanched vegetables, sliced radishes, and baby spinach leaves. Toss gently to distribute.
03 - In a small bowl or jar, whisk together extra-virgin olive oil, lemon juice, lemon zest, Dijon mustard, minced garlic, honey or maple syrup, salt, and pepper until well emulsified.
04 - Pour the lemon vinaigrette over the pasta and vegetable mixture. Toss carefully to ensure an even coating.
05 - Stir in chopped chives or parsley and crumbled cheese if desired. Toss again and taste, adjusting seasoning with salt and pepper as necessary.
06 - Serve immediately, or refrigerate for up to 2 hours to chill and allow flavors to meld.
