Spring Pea and Arugula Pasta Salad
A fresh spring-inspired pasta salad packed with green peas, arugula, basil, vegan cheese and a lemon vinaigrette. This easy recipe is perfect for picnics, potlucks and meal prepped weekday lunches.
Servings 4
Ingredients
- 4 cups (375g) dry pasta of choice
- 1 1/2 cup green peas, fresh or frozen
- 2 cups arugula
- 1/2 cup fresh basil leaves, slivered
- 1/2 cup parmesan or feta, vegan
Lemon Vinaigrette
- 1/4 cup olive oil
- 3 tablespoons lemon juice
- 1 tablespoon white wine vinegar
- 1 tablespoon lemon zest, or more to taste
- 2 large garlic cloves, grated
- 1/4-1/2 teaspoon salt, to taste
- Freshly ground black pepper, to taste
- Red pepper flakes, to taste (optional)
Instructions
- Cook the pasta according to the package's instructions. In the last minute of cooking, add the frozen or fresh peas. When done cooking, drain and rinse under cold water.
- Meanwhile, prepare the vinaigrette: In a small bowl or jar, whisk together all the vinaigrette ingredients.
- Assemble the salad: In a large bowl, toss together the cooked pasta and peas, vinaigrette, arugula, basil, and cheese. Taste and add more salt, pepper and lemon juice or zest as needed. Serve cold.
Notes
Store the leftovers in an airtight container in the refrigerator for up to 4 days.
This recipe serves about 4 as a main dish and 6 or more as a side dish.
This salad is also delicious when served with roasted or grilled asparagus.
For more protein, you could add flavored roasted chickpeas.