Spring Pasta Lemon Radishes (Printable)

Tender pasta meets snap peas, asparagus, radishes, and zesty vinaigrette for vibrant spring dining.

# Ingredient List:

→ Pasta

01 - 10 oz short pasta (fusilli, penne, or farfalle)

→ Vegetables

02 - 1 cup sugar snap peas, trimmed and halved
03 - 1 cup asparagus, cut into 1-inch pieces
04 - 5 to 6 radishes, thinly sliced
05 - 1 cup baby spinach leaves

→ Lemon Vinaigrette

06 - 3 tablespoons extra-virgin olive oil
07 - 2 tablespoons fresh lemon juice
08 - 1 teaspoon lemon zest
09 - 1 teaspoon Dijon mustard
10 - 1 small garlic clove, finely minced
11 - 1/2 teaspoon honey or maple syrup
12 - Salt and freshly ground black pepper, to taste

→ Garnish

13 - 2 tablespoons fresh chives or parsley, finely chopped
14 - 1/4 cup crumbled feta or goat cheese (optional)

# How to Prepare:

01 - Bring a large pot of salted water to a boil. Cook pasta until al dente according to package instructions. In the final 2 minutes of cooking, add sugar snap peas and asparagus to the pot to blanch. Drain and rinse under cool water; set aside.
02 - In a large mixing bowl, combine cooked pasta, blanched sugar snap peas and asparagus, sliced radishes, and baby spinach leaves.
03 - In a small bowl or jar, whisk together olive oil, lemon juice, lemon zest, Dijon mustard, minced garlic, honey or maple syrup, salt, and pepper until the mixture is emulsified.
04 - Pour the vinaigrette over the pasta and vegetables. Toss gently until all ingredients are evenly coated.
05 - Add chopped herbs and crumbled feta or goat cheese if desired. Toss again and adjust seasoning to taste.
06 - Serve immediately, or cover and refrigerate for up to 2 hours to chill and allow flavors to meld.

# Expert Suggestions:

01 -
  • This salad secretly packs a punch of flavor and freshness that always surprises guests.
  • It's ridiculously adaptable: swap veggies, tweak the vinaigrette, or add whatever you have on hand.
02 -
  • Once, I skipped rinsing the pasta and the salad lost its zing—always cool it to keep every bite crisp and lively.
  • Adding the herbs and cheese while the pasta is still too hot can wilt them and dull their flavor, so wait until just before serving.
03 -
  • Letting the salad chill for an hour deepens the flavors and keeps everything lively.
  • Using a microplane for lemon zest avoids bitterness and gives the brightest aroma.
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