Spring Pasta Salad

A delightful pasta salad that's perfect for a spring potluck, picnic, or Easter gathering. It combines crunchy textures with bright and herby flavors, highlighted by delicious California olives.

By @nocrumbsleft

Original recipe source

Cook time: 30 minutes

Servings: 4

Ingredients

• 1 cup peas
• 1 bunch asparagus cut into 1-inch pieces
• 8 oz rotini pasta
• 0.25 cup olive oil
• 2 tbsp lemon juice
• 1 tbsp vinegar
• 1 cup California olives sliced
• 0.5 cup marinated onions finely sliced
• 1 cup celery sliced
• 0.5 cup feta cheese crumbled
• 0.25 cup chives chopped
• 0.25 cup mint chopped
• 0.25 cup dill chopped
• 0.25 cup pistachios crushed

Instructions

1. Blanch the peas and asparagus in boiling water for 2 minutes, then transfer them to an ice bath to stop the cooking process.
2. Cook the pasta according to package instructions. Drain and rinse with cold water to cool.
3. Prepare the vinaigrette by whisking together olive oil, lemon juice, and vinegar in a bowl.
4. Combine the blanched peas, asparagus, cooked pasta, California olives, marinated onions, celery, feta cheese, chives, mint, and dill in a large bowl.
5. Pour the vinaigrette over the salad and toss gently to combine all ingredients.
6. Garnish the salad with crushed pistachios and serve immediately.