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Photo Credit: Elizabeth Newman

Spring Veggie Pasta Salad

15 MINPrep Time
10 MINCook Time
8Servings
by Giadzy
Photo Credit: Elizabeth Newman
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When you’re ready for spring, this is the pasta to eat. Bright, crisp, and full of flavor, this dish is a great way to showcase early spring vegetables. Serve this on the Easter table or alongside your favorite protein for a sunny meal.

Spring Veggie Pasta Salad

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Spring Veggie Pasta Salad

Rated 5.0 stars by 1 users

Category

Pasta

Servings

8

Prep Time

15 minutes

Cook Time

10 minutes

Calories

489

Author:

Giadzy

Ingredients

Instructions

  1. Bring a large pan of water to a boil. Season generously with salt. Add the pasta to the pan and cook until almost al dente, about 9 minutes. Add the snap peas and cook until the pasta and peas are al dente, another 30 seconds. Drain well and spread on a rimmed baking sheet to cool for 15 minutes to room temperature.
  2. In a large bowl whisk together the Dijon mustard, honey, rose wine vinegar, olive oil, tarragon and salt. To the dressing add the pasta, and snap peas. Thinly slice and quarter the watermelon radish or thinly slice the radishes into rounds. You should have about 2/3 cup. Add to the bowl and toss well to coat everything in the dressing. Top with the pecorino and serve.

Nutrition

Nutrition

Nutrition Serving Size
8
per serving
Calories
489
Amount/Serving % Daily Value
Carbs
49 grams
Protein
13 grams
Fat
27 grams
Saturated Fat
6 grams
Cholestrol
16 milligrams
Sodium
348 milligrams
Fiber
3 grams
Sugar
5 grams

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