Spring Pasta Salad

As I eat through the seasons, none delights me as much as spring. In this Spring Pasta Salad, you will be enjoying the best seasonal produce topped in a zippy Balsamic Vinaigrette Dressing. It is the perfect way to celebrate one of the best times of the year.

Course Salad

Cuisine American

Prep Time 10

Cook Time 15

Total Time 25

Servings

Calories 403kcal

Author Wendy Polisi

Ingredients

8 ounces short pasta gluten free if necessary
1 cup fresh or frozen baby peas
1 ½ cups fresh sugar snap peas cut into ½ inch pieces
1 cup julienned carrots
1 ½ cups diced cooked chicken or diced sautéed tempeh
4 ounces diced pimento drained
4 green onions sliced
⅓ cup radishes sliced thin
¼ cup fresh parsley chopped fine
½ cup balsamic vinegar dressing more to taste
4 ounces goat cheese crumbled (optional)

US Customary - Metric

Instructions

Cook pasta according to package directions, adding in baby peas, sugar snap peas and carrots in the last two minutes of cooking. Drain and rinse with cool water. Drain again and transfer to a large bowl.
Add chicken, pimento, green onions, radishes and parsley to the bowl. Toss with desired amount of dressing. Top with goat cheese if desired. Serve chilled or at room temperature.

Notes

Nutrition excludes dressing
Servings 6, Serving Size 190g, Calories 333, Fat 9.4g, Carbohydrates 36.8g, Protein 25g, Cholesterol 52mg, Sodium 129 mg, Potassium 350mg, Fiber 6.4g, Sugars 5.1g, WW Pts 8g

Nutrition