Spring Vegetable Pasta Salad

If you are looking for a festive, but easy vegan and gluten free Easter main dish to serve to guests, this pasta salad is a great option!  It is quick and easy to make, healthy, and it can be made a bit ahead of time.  I use a gluten free quinoa pasta that can be found in the bulk department at Fresh and Natural Foods, so there is no wheat in this.  I include asparagus, carrots, and peas which are not only colorful but packed with nutrients. Then, some green onions and, garlic and thyme to give it a lovely savory flavor and crunchy hazelnuts for a bit of texture. Then I toss it with a brightly flavored lemon vinaigrette.  This is really delicious and you will feel good after eating it unlike some of the heavier traditional Easter dishes. Also, it is always nice to showcase the veggies that are in season in the spring!

Amy

Author: Amy

Amy currently works in our deli contributing to the variety of healthful foods we offer. She graduated with a degree in studio art from Bethel University in 2007, but in her senior year of college, found that her passion was with the art of food. She later used her photography and culinary skills to create a vegan dessert and food blog, Fragrant Vanilla Cake. She is also a cookbook author, of the books Just Vegan Cakes, Fragrant Vanilla Cake: Sweet and Savory and Rawlicious Desserts. She specializes in raw, vegan and vegetarian recipes. Local,fresh and organic food has always been her focus in whatever she creates.



Ingredients


Instructions

  1. Bring a large pot of filtered water to a boil on the stove and add a good amount of sea salt to it.
  2. When it boils, add the pasta and cook for 10 minutes or according to package directions.
  3. When you have about a minute left on cooking the pasta, add the asparagus, carrots, and peas to it and cook for a minute to blanch them.  Drain, rinse with cool water and allow all of the water to drain out.
  4. Add the veggies and pasta to a large bowl, add the green onions and hazelnuts.
  5. Whisk together the lemon juice, olive oil, maple syrup, garlic, thyme, sea salt and pepper in a small bowl, then pour over the pasta salad and toss to coat everything.
  6. Serve!

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Recipe Type

  • Dairy-Free
  • Gluten-Free
  • Salad
  • Vegan
  • Vegetarian

Course Type

  • Entree
  • Salad

Skill Level

  • Beginner
  • Easy