Allyson Kramer
Early Spring Pasta Salad
This pleasant pasta salad highlights the many flavors of spring and calls to mind warmer weather with its sunny Lemon Parsley Vinaigrette dressing.
April 2, 2018
What you need:
For the Lemon Parsley Vinaigrette:
2 minced garlic cloves
3 tablespoons plus 1 teaspoon olive oil, divided
3/8 teaspoons salt, divided
1/4 cup fresh lemon juice
1-1/2 teaspoons lemon zest
1 cup packed parsley, roughly chopped
1 tablespoon white balsamic vinegar
For the pasta salad:
2 large leeks, cleaned well, ends removed, and sliced into 1/4-inch slices
5 stems rainbow chard, chopped
1/2 cup fresh spring peas, blanched for 2 minutes and drained
1/2 tablespoon olive oil
1/2 teaspoon salt, plus more (for garnish)
1 16-ounce package brown rice fusilli pasta, cooked, drained, and rinsed with cold water
1-1/2 cups cooked cannellini beans, rinsed well
4 small carrots, shredded
Freshly cracked black pepper
What you do:
- For the Lemon Parsley Vinaigrette, in a saucepan over medium-high heat, sauté garlic, 1 teaspoon oil, and 1/8 teaspoon salt for 5 minutes, stirring as needed to prevent burning, until golden brown. Into a food processor, add sautéed garlic, lemon juice, lemon zest, parsley, remaining 3 tablespoons olive oil, vinegar, and remaining 1/4 teaspoon salt and blend until very well mixed, about 2 minutes, scraping down sides as necessary.
- For the pasta salad, in a medium-sized pan over medium-high heat, sauté leeks, chard, peas, oil, and salt until leeks are tender and golden brown on edges.
- Into a large bowl, place pasta and douse with Lemon Parsley Vinaigrette. Fold in cooked leek mixture, beans, and carrots. Top with pepper and salt. Serve cold or at room temperature.
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