Spring Pasta Salad with Snap Peas and Arugula
Rated 5.0 stars by 1 users
Category
Pasta Salad
Servings
4
Prep Time
10 minutes
Cook Time
10 minutes
Ingredients
3 Tbsp water
2 Tbsp fresh lemon juice
2 Tbsp fresh dill, minced
1 Tbsp maple syrup
1 tsp garlic powder
½ tsp sea salt
12 oz pasta of choice
1 cup of snap peas, halved
½ cup frozen peas, thawed
¼ cup fresh dill, minced
½ cup arugula
½ pea shoots (or microgreens)
½ cup radishes, thinly sliced
Lemon Tahini Dressing:
Pasta Salad:
Directions
To a small bowl or jar, add all ingredients for the tahini dressing and whisk well to combine. Set aside.
Cook the pasta according to the package directions.
To a large bowl, add the drained pasta, peas, dill, arugula, pea shoots or microgreens, and radishes. Drizzle with the tahini dressing and toss to combine.
Recipe Note
Storage Instructions:
Store any leftover pasta salad in an airtight container in the fridge for up to 3-4 days. The tahini dressing may thicken in the fridge, so you can add a splash of water and toss it again to bring it back to a creamy consistency. For best results, store the dressing separately from the salad if you're prepping it ahead of time, and combine just before serving to keep the veggies fresh and crisp.
Dietary Preferences: Vegan, Vegetarian, Dairy-Free, Nut-Free, Soy-Free, Kosher, option to be Gluten-Free
Seasonality: Spring, Summer
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