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Spring Pasta Salad with asparagus & mushrooms and Lemony parsley dressing. #pastasalad

Spring Pasta Salad with Asparagus, Mushrooms & Lemon Parsley Dressing


Description

A flavorful Spring-inspired Pasta Salad with Spring Vegetables and a Zesty Lemon Parsley dressing.


Ingredients

Units Scale
  • 8 ounces pasta ( use rice noodles to make this gluten-free)
  • 12 tablespoons olive oil
  • 1 shallot – finely chopped (or 1/3 cup finely chopped onion)
  • 6 ounces mushrooms (morels, creminis, white button, shiitakes)
  • 1 bunch asparagus: cut into 1-inch pieces – snap off tough ends. (23 cups)
  • salt and pepper
  • 1 bunch Italian Parsley- chopped ( about 1 cup packed)
  • 34 scallions, chopped
  • optional 12 tablespoon fresh tarragon

Dressing

  • Zest of one small lemon, plus 1-2 tablespoons juice.
  • 4 Tablespoons olive oil
  • 1 clove garlic: finely minced (optional)
  • 3/4 teaspoon salt
  • fresh cracked pepper
  • Garnish with grated Parmesan or Pecorino cheese (optional)

Instructions

  1. Place salted pasta water to boil on the stove, cook pasta according to directions.
  2. Finely chop the shallot and prep the mushrooms (cut the morels in half or bite-size pieces)
  3. Heat 1-2 tablespoons oil in a skillet over medium heat, add shallot and cook 3 minutes, until fragrant. Add mushrooms, season with salt and stir occasionally until lightly cooked about 5 minutes. Set aside and saute the asparagus, seasoning again with salt, and cook just until tender and bright green.
  4. Drain the pasta and place in a bowl. Top with the mushrooms, asparagus, the chopped parsley and scallions. Add the lemon zest and one tablespoon lemon juice. Add garlic, optional tarragon, olive oil, salt and pepper toss well to combine. Taste, adding more lemon juice or salt if you like.
  5. Add cheese if you like-keep in mind the cheese will add salt, as well.

Notes

Feel free to add other veggies: English peas, snow peas.

Nutrition

  • Serving Size: 1 cup without cheese
  • Calories: 272
  • Sugar: 3 g
  • Sodium: 567 mg
  • Fat: 12.2 g
  • Saturated Fat: 1.8 g
  • Carbohydrates: 37.1 g
  • Fiber: 3.2 g
  • Protein: 5.3 g
  • Cholesterol: 0 mg

Keywords: spring pasta salad, pasta salad with asparagus, pasta salad with mushrooms, vegan pasta salad with asparagus