Spring Pasta Salad
This scrumptious spring pasta salad makes for a great plant-based, protein-packed lunch or side dish and is so simple to throw together.
Servings: 6
Ingredients
- 8 oz pasta of choice cooked
- 2 tablespoons olive oil
- 2 cloves garlic minced
- 1 cup asparagus chopped
- 1 bell pepper chopped
- 1 cup edamame fresh or frozen
- 1 tablespoon lemon juice
- 1 teaspoon lemon zest
- salt to taste
- pepper to taste
- 1 cup cherry tomatoes halved
Instructions
- Cook pasta according to package.
- Over medium heat, heat olive oil in a saute pan. Add garlic, asparagus, and bell pepper. Cook for 3-5 minutes until softened.
- Add edamame. Cook for another 1-2 minutes.
- Add drained pasta, lemon juice, and lemon zest. Season generously with salt and pepper.
- Stir in cherry tomatoes.
- Enjoy warm or refrigerate for a cool salad.