Spring Green Veggie-Pasta Salad with Citrus Vinaigrette
This vibrant make-ahead green salad is crispy, a little bit cheesy and exact measurements aren’t necessary. The salad will keep up to a week so you can easily make ahead.
1bunch (about 1 lb.)fresh asparagus, sliced into 1-inch pieces
113 ounce bagfrozen sweet garden peas, thawed
2bunchesgreen onion, sliced
sprigs ofdill, sprouts or pea shoots for garnish, optional
Instructions
Cook pasta according to package directions.
Remove from the water with slotted spoon into colander and let water continue to boil. Drain well and toss with 2 tablespoons of oil (to prevent sticking together) and refrigerate.
Put sugar snap peas into the boiling water and blanch for about 2 minutes. Remove into colander with slotted spoon and cool with cold running tap water. Repeat blanching/cooling process with the snow peas, then asparagus. When snow peas have cooled to touch, slice into slivers. Blot all with paper towel then refrigerate several hours or up to 2 days before assembling. Blot thawed peas with paper towels to remove any moisture (but do not cook).
In a large mixing bowl combine pasta with all peas, asparagus and onion. Garnish and toss with a vinaigrette at serving time.