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Spring Pasta Salad

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A lemony, herby pasta salad with asparagus, peas, arugula, bacon and parmesan. It’s tossed in a pesto vinaigrette and makes for the perfect spring dinner recipe.

Ingredients

Scale
  • 12 oz trottole pasta, cooked
  • 1 bunch asparagus, chopped
  • 1 cup frozen peas
  • 2 cups arugula
  • 8 pieces bacon, cooked and crumbled
  • 1/2 cup parmesan flakes
  • 1 lemon, zested and 1/2 juiced
  • 2 tbsp fresh thyme
  • 1/2 cup pesto
  • 2 tbsp white wine vinegar
  • 1 tbsp olive oil
  • 1 tsp honey
  • 1/4 tsp salt
  • 1/2 tsp cracked black pepper

Instructions

  1. 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.
  2. Cook the trottole pasta according to package instructions, drain, and cool.
  3. In a large mixing bowl, combine the cooled pasta, asparagus, peas, bacon, arugula, lemon zest, parmesan, and thyme.
  4. Make the dressing by combining pesto, white wine vinegar, olive oil, lemon juice, salt, pepper, and honey.
  5. Toss the pasta salad with the dressing until fully combined. Serve or store in air-tight container for up to 3 days.

Notes

This salad can be made ahead and stored in the fridge for up to 3 days. Use any short pasta shape if trottole is unavailable. For a lighter version, substitute turkey bacon or omit bacon entirely.

Nutrition

Find it online: https://www.receipster.com/most-requested-spring-pasta-salad/

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