A fresh salad of pasta, radishes, and crisp vegetables with lemon vinaigrette for light lunches or picnics.
# What Goes In:
→ Pasta
01 - 10 oz short pasta such as fusilli, penne, or farfalle
→ Vegetables
02 - 1 cup sugar snap peas, trimmed and halved
03 - 1 cup asparagus, cut into 1-inch pieces
04 - 5–6 radishes, thinly sliced
05 - 1 cup baby spinach leaves
→ Lemon Vinaigrette
06 - 3 tbsp extra-virgin olive oil
07 - 2 tbsp fresh lemon juice
08 - 1 tsp lemon zest
09 - 1 tsp Dijon mustard
10 - 1 small garlic clove, finely minced
11 - 1/2 tsp honey or maple syrup
12 - Salt and freshly ground black pepper, to taste
→ Garnish
13 - 2 tbsp fresh chives or parsley, finely chopped
14 - 1/4 cup crumbled feta or goat cheese (optional)
# How to Make It:
01 - Bring a large pot of salted water to a boil. Add pasta and cook according to package instructions until al dente. In the final 2 minutes, add sugar snap peas and asparagus to blanch. Drain and rinse under cold water; set aside.
02 - Transfer cooked pasta, blanched vegetables, sliced radishes, and spinach to a large mixing bowl.
03 - In a small bowl or jar, whisk together olive oil, lemon juice, lemon zest, Dijon mustard, minced garlic, honey, salt, and pepper until fully emulsified.
04 - Pour the lemon vinaigrette over the pasta and vegetables. Toss gently to ensure even coating.
05 - Add chopped herbs and crumbled cheese if desired. Toss again and taste; adjust seasoning as needed.
06 - Serve immediately, or refrigerate up to 2 hours for a chilled salad and enhanced flavor development.
