Description
This pasta salad with asparagus, chickpeas, and basil vinaigrette is fresh, hearty, and perfect for spring and summer. Packed with vibrant veggies, tender pasta, and a bright herb dressing, it’s an easy make-ahead dish for lunches, potlucks, or meal prep.
Ingredients
Scale
- 12 oz short pasta (such as fusilli, rotini, or orecchiette)
- 8 oz asparagus (trimmed and cut into 1-inch pieces)
- 1 cup frozen peas
- 1 15 oz can chickpeas (rinsed and drained)
- 3 cups arugula
- 5 radishes (thinly sliced)
- 3 green onions (thinly sliced)
- 3/4 cup freshly grated Parmesan cheese
- Basil vinaigrette
- Kosher salt and black pepper (to taste)
- Lemon wedges (for serving)
Instructions
- Cook the pasta. Bring a large pot of salted water to a boil. Cook pasta according to package directions until al dente. Drain and rinse briefly with cold water to cool. Set aside.
- Blanch the vegetables. Bring a small pot of salted water to a boil. Add the asparagus and cook for 2 to 3 minutes, until crisp-tender. During the last 1 minute, add the peas. Drain and immediately transfer to a bowl of ice water to stop the cooking. Drain well.
- Assemble the salad. In a large bowl, combine the cooled pasta, asparagus, peas, chickpeas, arugula, radishes, and green onions.
- Dress and finish. Drizzle with basil vinaigrette (I use the entire recipe) and toss until everything is well coated. Add the Parmesan cheese and gently toss again.
- Serve. Taste and adjust seasoning with salt and pepper. Squeeze a little fresh lemon juice over the top. Serve immediately, or chill until ready to enjoy.
Notes
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Salad
- Method: Boiling and mixing
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 serving
- Calories: 295
- Sugar: 3 g
- Sodium: 400 mg
- Fat: 5 g
- Saturated Fat: 2 g
- Unsaturated Fat: 2 g
- Trans Fat: 0 g
- Carbohydrates: 50 g
- Fiber: 11 g
- Protein: 14 g
- Cholesterol: 10 mg
Keywords: Asparagus Chickpea Pasta Salad