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Fresh vegetable salad with peas, bell peppers, artichokes, and greens in a wooden bowl.
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5 from 1 vote

Spring Pasta Salad

My Spring Pasta Salad is satisfying yet light and flavorful! It's loaded with fresh veggies and perfect for when the weather gets warmer. Packed with crisp asparagus, sweet red pepper, green peas and tangy artichoke hearts, this salad incorporates bright, seasonal ingredients. The best part is that it's ready in about 30 minutes and comes together in one bowl!
Prep Time10 minutes
Cook Time25 minutes
0 minutes
Total Time35 minutes
Course: Appetizer, Lunch
Cuisine: American
Keyword: gluten free cake, pasta salad, potluck, spring, spring pasta salad
Servings: 6
Calories: 173kcal
Author: Lauren Less

Equipment

  • 1 bowl
  • 1 pot
  • 1 baking sheet

Ingredients

  • 1 cup green peas
  • 20 spears asparagus
  • 1 tsp avocado oil
  • 12 oz frozen artichoke hearts
  • 1/2 tsp salt
  • 1 box gluten-free pasta
  • 1 red pepper chopped
  • 1/2 red onion diced
  • 6.5 oz pesto
  • 1 tbsp fresh dill
  • 1/2 lemon juiced

Instructions

  • Drizzle artichokes and asparagus with oil and add salt. Roast artichoke hearts at 425°F for about 20-25 minutes, flipping halfway. Add in asparagus and peas for the last 12-15 minutes.
  • Make pasta according to the instructions on the box. Drain.
  • Combine pasta, vegetables and pesto in a bowl. Sprinkle with dill and add a squeeze of lemon. Serve and enjoy!

Nutrition

Calories: 173kcal | Carbohydrates: 13g | Protein: 5g | Fat: 12g | Saturated Fat: 2g | Polyunsaturated Fat: 0.2g | Monounsaturated Fat: 0.02g | Cholesterol: 2mg | Sodium: 317mg | Potassium: 274mg | Fiber: 5g | Sugar: 4g | Vitamin A: 1545IU | Vitamin C: 44mg | Calcium: 73mg | Iron: 1mg