VEGETARIAN SPRING PASTA SALAD
Serves: 8
1 lb (454 g) dried spiral pasta
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(or cavatappi, ziti, fusilli or other salad-friendly shaped pasta)
2 cups (500 mL) halved sugar
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snap peas
2 cups (500 mL) asparagus
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in 1-inch (2.5-cm) pieces
2 cups (500 mL) baby or
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roughly chopped arugula
2 cups (500 mL) baby or
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roughly chopped spinach
1 bell pepper (red, yellow
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or orange), finely diced
1 pint (500 mL) cherry tomatoes,
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cut in half, or quarters if larger 1/2 cup (125 mL) sliced scallions
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1/2 cup (125 mL) extra virgin
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olive oil
2 tbsp (30 mL) mayonnaise
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1/4 cup (60 mL) rice vinegar
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1 tbsp (15 mL) Dijon mustard
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1/2 cup (125 mL) chopped
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shallots
1/2 cup (125 mL) slivered fresh
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basil
Kosher salt and freshly ground
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pepper to taste
1/3 cup (80 mL) finely grated
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Parmesan cheese
1. Heat a large pot of salted water to a boil. Cook the pasta according to package directions, but 1 minute before the pasta is tender, add the sugar snap peas and the asparagus. Cook for
1 minute, then drain the pasta and the vegetables and rinse under cold water. Drain well.
2. Place the pasta, sugar snap peas and asparagus in a bowl with the arugula, spinach, peppers, tomatoes and scallions.
3. In a small bowl or container, combine the olive oil, mayonnaise, vinegar, mustard, shallots, basil, salt and pepper. Pour this dressing over the pasta salad and toss well to combine. Add the Parmesan and toss again. Taste and adjust seasonings as needed.