Ingredients

  • 1 Box (8 ounce) Penne pasta or Barilla Chickpea Pasta
  • 1.5 cups (8 ounces) frozen sweet peas thawed
  • 1.5 cups (~3) Persian Cucumbers chopped
  • 1.5 cups (One Bunch) Asparagus chopped and cooked
  • ¾ cup Scallions sliced
  • 1.5 cups Avocado chopped
  • 1 cup Feta Crumbled
  • Dressing
  • 3 tablespoon Olive oil
  • Juice of 1 lemon
  • 1 tbls red wine vinegar
  • 2 -3 cloves garlic minced
  • Salt and pepper to taste

Lemon Asparagus Pea Pasta Salad

Lunch

Cooking Instructions

Lemon Asparagus Pea Pasta Salad
1. Cook pasta in large pot of salted water until al dente. Drain and rinse under cold water to cool. 2. While pasta cooks, cook the asparagus in boiling water until tender and bright green, about 2-3mins. Drain and run under cold water to stop cooking process. Chop asparagus 3. In a large bowl, add cooked pasta, peas, asparagus, cucumbers, scallions, avocado, and feta. 4. In a small bowl which together all dressing ingredients. (olive oil, lemon juice, red wine vinegar, garlic, salt and pepper) 5. Pour dressing over salad and toss to combine. Taste and adjust if needed. Chill in fridge for at least 15 mins.