Spring (and maybe even summer) is in the air! It’s a beautiful day today and it’s set to be sunny for the next few days, so this is the perfect time to post my easy spring pasta salad recipe.
What I like about this easy spring pasta salad recipe and pasta salads in general is they are so versatile, easily portable and can be served either hot or cold.This one in particular gets better if left in the fridge overnight, because the pasta and veggies will soak up all the lovely flavours.
This dish is based all around fresh herbs and greens. The choice of herbs is up to you but stick to fresh, not dried, and chop everything as finely as possible. I have used mint, parsley, spinach and lamb lettuce, but you could also try chives or basil. Make sure you have peas in the freeze and couple of lemons in the fridge.
One more thing about herbs.I have used my own ones from my garden,but if you are using shop-bought ones they will keep for a week or longer if properly stored. Just take them out of the plastic bag, wrap them in a paper towel and then store them.
To make this pasta more filling you could add some cheese. I've used dairy-free feta, but you could try traditional Greek Cheese, ricotta, or mozzarella. Don't be shy to experiment with different ingredients and flavours.And don't forget the most delicious Snacking Essentials Pumpkin Seeds. I love these!
Here's Easy Spring Pasta Salad Recipe
Recipe
Easy Spring Pasta Salad Recipe
Ingredients
- 150g pasta
- 1 big handful fresh mint, finely chopped
- 1 big handful fresh flat parsley, chopped
- 2 big handfuls lamb lettuce, or spinach
- ⅓ cup Snacking Essentials Pumpkin seeds
- ½ cup frozen peas
- 2 spring onions, chopped
- 2 tablespoon extra virgin olive oil
- Juice and zest from 1 lemon
- Salt and Pepper to taste
Instructions
- Boil the pasta according to the package instruction
- minute before the pasta is finished throw in the frozen peas to blanch it
- Roast the pumpkin seeds in the oven; 10 minutes on 200 degrees
- Once the pasta is cooked, drain and rinse through cold water and put in a medium size bowl
- Put all the herbs in along with lettuce and spring onions
- Next add the olive oil, lemon and season to taste
- Divide the pasta between 2 plates, top up with crumbled feta and roasted pumpkin seeds
- Devour immediately, but it also tastes wonderful cold, so keep some leftovers if you can.
If you liked this healthy, easy spring pasta recipe make sure you check out my Easy Alfredo pasta, or my Creamy Healthy Pasta.
As always please, if you make this recipe share it with me either on my Facebook,Twitter or Instagram. I would love to see it! Hashtag #HediHearts
Much love,
Hedi
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