Spring Pasta Salad
A lemony, herby pasta salad with asparagus, peas, arugula, bacon & parmesan. It’s tossed in a pesto vinaigrette and makes for the perfect spring dinner recipe!
There is really nothing like fresh spring produce. The spring months have some of my favorite fruits and vegetables to cook with. Asparagus, beets, citrus… I can’t get enough!
I wanted take some of my favorite spring veggies and put them in a bright and lemony pasta salad that would be perfect for the al fresco dining season! This pasta uses arugula, asparagus, peas, lemon, parmesan, and of course I had to add some bacon. It all comes together in this pesto vinaigrette that adds even more freshness and greens to the dish.
Here are the Ingredients for this Spring Pasta Salad:
Protein - Bacon
Produce - Asparagus, Peas, Lemon, Thyme,
Seasonings - Salt, Pepper
Pantry - Trottole Pasta, Pesto, Olive Oil, White Wine Vinegar, Honey
Dairy - Parmesan
Spring Pasta Salad with Asparagus, Peas, Arugula & Bacon
Ingredients
- 12 oz trottole pasta, cooked
- 1 bunch asparagus
- 1 cup frozen peas
- 8 pieces bacon, cooked and crumbled
- 1/2 cup parmesan flakes
- 1 lemon, zested
- 2 tbsp fresh thyme
- 1/2 cup pesto
- 2 tbsp white wine vinegar
- 1 tbsp olive oil
- 1/2 lemon juiced
- 1 tsp honey
- 1/4 tsp salt
- 1/2 tsp cracked black pepper
Instructions
- Cook the bacon until crispy and crumble when cooled. Save 1/4 cup of the bacon grease to cook the asparagus.
- Cook the chopped asparagus in the bacon grease and season with salt, pepper, and 1/2 tsp garlic powder.
- Boil the frozen peas in salted water for 5 minutes and set aside.
- In a large mixing bowl, combine the cooled pasta, asparagus, peas, bacon, arugula, lemon zest, parmesan, and thyme.
- Make the dressing by combining pesto, vinegar, olive oil, lemon juice, salt, pepper, and honey.
- Toss the pasta salad with the dressing until fully combined. Serve or store in air-tight container for up to 3 days.
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