Spring Pasta Salad with Veggies

5 from 1 vote

Spring Pasta Salad with Veggies

The best pasta salad with all the veggies in it! This spring pasta salad is loaded with corn, peas, green beans, and fresh asparagus.

Prep Time10

Cook Time20

Total Time30

Course: dinner

Cuisine: American

Servings: servings

Calories: 329kcal

Author: Morgan Peaceman

Equipment

large pot
Large saucepan
tongs

Ingredients

1 medium Shallot minced
3 tablespoon Olive Oil
½ cup Frozen or fresh peas
1 bunch Asparagus chopped
½ cup Green beans chopped
½ cup Frozen or fresh corn
2 tablespoon Parmesan cheese
1 lb Bowtie Pasta
½ cup Green Goddess Dressing

Instructions

In a large frying pan, pour in the olive oil and shallot. Sauté the shallot for 1-2 minutes or until fragrant, then add in the peas, chopped asparagus, chopped green beans, and corn.
Sauté on a medium heat, then cover the veggies until the asparagus and green beans are soft, approximately 10-12 minutes.
Meanwhile, bring a large pot of water to a boil and cook the farfalle pasta until al dente. Let the pasta cool.
Once the pasta has cooled (15 minutes), add the pasta to a large mixing bowl, then pour in the sautéed veggies. Mix to combine.
To the pasta and vegetables, pour in the green goddess dressing. Stir in the dressing to coat the veggies and the pasta evenly, then top with optional freshly shredded or grated parmesan cheese. Serve.

Notes

Be sure to cook the pasta al dente. You do not want to have all of the pasta ripping when mixing it with the vegetables. Al dente pasta will hold its shape and not fall apart.

Use a good amount of dressing to coat the pasta salad so that it does not dry out. In my first test, this recipe became very dry and hard to chew because the pasta was not coated well enough.

Nutrition