Texture, flavor, creamy and make-ahead easy,柠檬 - 第戎芦笋和豌豆通心面沙拉is packed with spring veggies and is a welcomed summer and spring pasta salad to picnics, BBQs and potlucks. This recipe is vegan, vegetarian and easily gluten free.
A Perfect Picnic Macaroni Salad
......烧烤，海滩，露营，公路旅行和alfresco季节（加上这么多!!）。So much to love about spring and summer, and with fresh produce making a showing at the farms and farmers markets, inspiration is endless!
How to Make Asparagus and Pea Macaroni Salad
This spring pasta salad comes together in about 30 minutes, with the pasta cooking water serving double duty to cook the asparagus and peas too! In summary, here’s how to make this easy pasta salad recipe (see recipe card for details):
- First, put the pasta on to boil. When the pasta is almost done, plunge the asparagus in with the pasta, then the peas so they can gently blanch. Drain and rinse under cool running water. Toss into a large mixing bowl and chill.
- Last, to the large mixing bowl, add the sun dried tomatoes, fresh herbs and pour on the dressing. Mix and chill until ready to enjoy!
This pasta salad with peas and asparagusis a lip smackin’, texture rich and creamy macaroni salad that’s fabulous for sharing. It’s easy (我很少说烹饪时的东西）也要一起拉，只需要一个锅来烹饪面食，芦笋和豌豆。在冰箱里的意大利面冷却时，鞭打着装饰，它就准备好了。
What to Serve this Pasta Salad Recipe With
Macaroni salad with peas and asparagus can be shared along side just about any recipe you’d grill or share with BBQ sauce. Also, it makes a delicious pairing with sandwiches and lettuce wraps. Here are some recipes I love to share this easy pasta salad with:
- BBQ Tofu Veggie Kebabs
- Pulled Portobello BBQ Sandwiches
- Black Bean Walnut Burgers
有关的：你喜欢膳食准备准备好的沙拉吗？查找更像是我的沙拉10 Salad Recipes to Try this Summer围捕！
- 使它无面筋或麸质满意：Use your favorite pasta in this creamy macaroni salad recipe, gluten free or not. My favorite gluten free pasta is Jovial brand. My favorite gluten full elbows is Field Day.
- Make it Vegan or Vegetarian:To keep this pasta salad with peas egg free, I like Vegenaise brand mayonnaise. However, feel free to use your favorite mayo!
- When cooking pasta, I find I almost always cook pasta longer than package directions indicate. See recipe notes about cooking the pasta in this recipe.
- 提前: this creamy macaroni and pea salad looks best on the day it’s made. Make it a day ahead if desired, however, it still tastes great. I find the vibrant green colors diminish on day two.
- Lemon: I absolutely love the vibrant lip-pucker taste of lemon and this recipe reflects that. If concerned about too much lemon, back off a bit in the dressing by omitting the zest and perhaps the additional 1/2 lemon juiced. It can be adjusted to taste after the dressing is mixed in with the salad.
More Salads to Love
- Broccoli Slaw with Golden Raisins and Walnuts
- Shaved Asparagus Quinoa Salad with Lemon Dijon Poppyseed Dressing
- Texas Potato Salad
柠檬 - 第戎芦笋和豌豆通心面沙拉
- 2C(9.5盎司/ 265克)Elbow Macaroni Pasta*gluten free if needed (see note)
- 1LB（480g）新鲜的芦笋, tough ends removed and sliced on the bias into bite size pieces
- 1 1/2C (200g)Frozen Peas
- 1/3C (15g)Curly Parsleyfinely chopped
- 1/3C (10g)Chivesfinely chopped
For the Dressing:
- 1/3 c + 1TBS.(100g)梅奥I like Vegenase
- 1 1/2Lemons - juiced + zest from one**(见注)
- 2TBS.Dijon Mustard
- 1 1/2TSP.Fine Sea Salt
Cook pasta according to package directions (see note)*. During the last four minutes of cooking, drop the asparagus in with the pasta. During the last minute of cooking, add the peas.
仔细排水和冲洗的意大利面和蔬菜a colander under cool running water, tossing as needed to completely cool.
上ce chilled, pour the dressing over the pasta salad, adjust lemon, salt and ground pepper to taste and serve right away or store in a lidded container for up to four days. The vibrant green color of the veggies is best on the day the salad is made.
For the Dressing:
In a small mixing bowl, whisk together the mayo, lemon zest (if using) and juice** (see notes), mustard, garlic, salt and fresh ground pepper.