How to Make Spring Vegetable Pasta Salad

Make the Dressing. Whisk lemon zest, juice, shallot, maple syrup, Dijon mustard, salt, and pepper. Slowly whisk in avocado oil until smooth. Set aside.
Spring Pasta Salad

Cook the Veggies & Pasta. Sauté asparagus and zucchini in olive oil until just tender. Cook pasta in salted water; add peas in the last minute. Drain and rinse with cold water.
Spring Pasta Salad

Assemble the Salad. In a large bowl, mix pasta, veggies, chickpeas, green onions, radishes, parsley, and spinach. Toss with the dressing. Chill or serve right away.
Spring Pasta Salad

Make-Ahead and Storage Instructions

To Make-Ahead: You can make the dressing up to 3 days in advance and keep it in a jar in the fridge. Cook the pasta and veggies a day ahead. Rinse, cool, and store them separately in the fridge. For best texture, assemble and dress the salad on the day you serve it, or up to a few hours before.

To Store: Store the fully assembled salad in an airtight container in the fridge for up to 3 days. Stir well before serving. Add a splash of lemon juice or oil if it seems dry.

Whisk together the lemon zest, lemon juice, chopped shallot, maple syrup, Dijon mustard, salt, and pepper.
Slowly whisk in the avocado oil until the dressing is well combined and smooth. Set aside.
Heath the olive oil in a skillet over medium heat.
Add the asparagus and cook for a few minutes until just tender and lightly golden.
Add the zucchini slices and sauté briefly until softened.
Remove from heat and set aside.
Bring a large pot of salted water to a boil.
Add the pasta and cook until almost al dente.
In the final minute of cooking, add the green peas to the pot.
Drain and rinse the pasta and peas under cold water to cool.
In a large bowl, combine the pasta and peas, sautéed asparagus and zucchini, chickpeas, green onions, radishes, parsley, and spinach.
Drizzle with the dressing and toss gently to coat everything evenly.
Taste and adjust seasoning if needed.
Serve immediately or chill before serving.