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Spring Pasta Salad w/ Asparagus, Peas, & Greens

  • Yield: 4 1x


  • 2 cups short pasta (gluten free, whole wheat, brown rice, whatever you like!)
  • 1 pound asparagus (trimmed and cut into 2 inch pieces)
  • 1 cup frozen peas
  • 1/3 cup sliced almonds
  • 67 cups greens (I used arugula, but can use spinach, kale, or a mixture of all!)
  • Shaved parmesan cheese for garnish
  • 2 grilled chicken breasts (thinly sliced (optional))

For the dressing

  • 3 tablespoons olive oil
  • 2 tablespoons fresh squeezed lemon juice
  • 1/4 teaspoon salt
  • Pinch of pepper


  1. 1) Bring a large pot of water to a boil. Once boiling add 3 large pinches of salt and pour in the pasta. Cook until done according to package.
  2. 2) Meanwhile, make the dressing. In a small bowl whisk together the olive oil, lemon juice, salt, and pepper. Once the pasta is cooked, remove it from the pot and set aside in a bowl (but keep the pasta water boiling, you will reuse it for the veggies). Add a little bit of dressing to the warm pasta, and toss to coat.
  3. 3) When the water is boiling again add the asparagus and peas and cook for 2 minutes. While the veggies are cooking, prepare an ice bath. Fill a large bowl with cold water and a few handfuls of ice.
  4. 4) When veggies are done cooking, remove from water and place immediately into ice bath. This will help stop the cooking and set the bright green color! Let sit for a few minutes, then drain.
  5. 5) In a large salad bowl add the greens, almonds, asparagus, peas, and pasta and toss to coat with the dressing, Top with grilled chicken and parmesan shavings if desired and serve immediately!