If you have read any of my blog posts before, you know how I love brown, comforting foods. Yep, potatoes, mushrooms and beans are my jam!
However, once in a while, especially when we enter a new season, I get a new wave of excitement when fresh, colorful, local veggies start hitting the shelves.
In the spring, so many vegetables are in season, including peas, but also asparagus, arugula, snap peas, fiddlehead ferns, scallions, artichokes, fennel and so much more! As you can tell, there is a little color theme going on with these veggies: GREEN is everywhere!
That’s what inspired me to create this Spring Inspired Pasta Salad with Lemon Tahini Dressing.
Made with lots of green spring vegetables and coated in a rich and lemony dressing, this pasta salad is delicious eaten lukewarm or cold. Plus, it keeps a few days in the fridge so if you make extra, save it for the next day’s lunch!
The process of making it is relatively simple:
Prepare the dressing
Simply whisk all ingredients together in a bowl.
Cook the pasta
Boil is until al dente. Then drain.
Coat the pasta in half of the dressing
Then let cool for 30 minutes.
Add the rest of the dressing along with the rest of the fresh veggies
Stir to coat and enjoy!
Bonus step: garnish your salad with microgreens for an extra little spring touch!
Well… On that note, I am definitely super excited that the spring has finally arrived and am looking forward to creating more recipes featuring in season fruits and vegetables so stay tuned for those!
If you do end up making this Spring Inspired Pasta Salad with Lemon Tahini Dressing recipe, be sure to share it on social media and tag me (@muriellebanackissa).
Have a wonderful week my friends!
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