spring pasta salad

Side dishes are very important to me, dare I say a plate full of sides counts as a meal in my book. However, a classic side dish like pasta salad can be less than desirable. I’m not about a mayonnaise-based bowl of pasta in the sun, especially in the Texas heat (iykyk). So, if you have a cute potluck picnic coming up or just want something fresh and in-season on hand throughout the week, make my lovely version of pasta salad with bright, citrus dressing.

I use Brightland’s monthly produce post as a resource for how to shop the produce section at the grocery store. Which by the way, I have a link for you to get 10% off your Brightland order below!

for the pasta salad

• 1 pound of pasta of your choice

• 2 cups of arugula

• 1 bunch of asparagus, chopped

• 1 - 1 1/2 cups of snap peas, thinly sliced

• 1/2 cup of pistachios, chopped

for the dressing

• 1/4 cup of extra virgin olive oil

• 1 lemon, juiced and zested

• 1 small shallot, thinly sliced

• 2 teaspoons of dijon mustard

• salt and pepper to taste

instructions

• Bring a pot of salted water to a boil, cook pasta according to package instructions

• While the pasta cooks, make the dressing by combining all ingredients tasting and adjusting with more salt, pepper, and lemon juice as needed

• Add vegetables and nuts to noodles with dressing using tongs to combine

• Serve as a side with protein of choice or enjoy on it’s own throughout the week, I think this would be delicious with some simple roasted chicken, a glass of savvy b, or on the back porch in-between meetings.