Spring Primavera Pasta Salad | Recipe that's ready for a picnic!

parmesan cheese

🥗Healthier: nutritional yeast

💰Cheaper: grated pecorino

Nutritional yeast adds a cheesy flavor with fewer calories.

olive oil

🥗Healthier: avocado oil

💰Cheaper: canola oil

Canola oil is less expensive and has a neutral flavor.

Boil water in a large pot and add salt to season the water.

Add pennette pasta to the boiling water and cook according to package instructions until slightly more al dente.

While the pasta is cooking, prepare the vegetables: slice fresh radish, cut asparagus on a diagonal into bite-sized pieces, and chop red onion.

Once the pasta is al dente, drain it using a spider, leaving a small amount of water.

Add asparagus to the remaining boiling water and cook for about 1-2 minutes until slightly tender.

Remove asparagus and combine it with the drained pasta.

Drizzle olive oil over the pasta to prevent sticking and add flavor; toss to combine.

Prepare the dressing by mincing garlic and adding it to a large bowl.

Add mayonnaise to the bowl with garlic, then squeeze in fresh lemon juice, making sure to remove any seeds.

Add a little more olive oil to the dressing for richness and flavor; mix well.

Combine the pasta and asparagus with the dressing, adding in fresh basil, peas, and spinach; toss to mix everything together.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens