Go Back
Print

Spring Pasta Salad

Nutrient packed, delicious and refreshing!

Course Appetizer, Main Course, Salad, Side Dish
Keyword appitizer, Asparagus, noodle salad, peas
Prep Time 15 minutes
Cook Time 8 minutes
Total Time 23 minutes
Servings 8

Ingredients

  • 1 lb bow-tie pasta
  • 1 lb fresh asparagus cut into 1-inch pieces, ends trimmed and discarded
  • 2 Tbsp olive oil
  • 2 C baby spinach roughly chopped
  • 1 1/2 C frozen peas
  • 1 C Cherry tomatoes halved
  • 1 14 oz can artichoke hearts, drained and roughly chopped
  • Juice of 1 large lemon
  • 2/3 C crumbled feta cheese
  • 1/4 C chopped basil
  • Salt and pepper to taste

Instructions

  1. Bring a large pot of salted water to a boil. Cook pasta to the package instructions.
  2. A few minutes before the pasta is done cooking, carefully add in the asparagus and frozen peas.
  3. One past is ready, drain the pasta and asparagus. Rinse cold water over the pasta, peas and asparagus to set the noodles and stop them from cooking.

  4. Pour the pasta mix into a large bowl. Drizzle with olive oil and stir. Add the spinach, peas, artichoke hearts, lemon juice, tomatoes, feta cheese, and basil. Toss until combined and season with salt and black pepper.

  5. Serve and enjoy!