Photo of Lemony spring pasta salad by WW

Lemony spring pasta salad

Total Time
25 min
15 min
10 min
Great for picnics or at-home dining, this easy dish combines chickpea pasta and spring veggies with a bright lemon dressing. The chickpea pasta offers more fiber and protein than traditional pasta; feel free to substitute lentil pasta if you’d rather. The salad holds up well for a few hours; after that, the lemon starts to discolor the green vegetables.



2 cup(s), cut into 2-inch pieces

Frozen green peas

½ cup(s)

Uncooked chickpea pasta

8 oz, rotini

Extra virgin olive oil

2 Tbsp

Lemon zest

1½ tsp

Fresh lemon juice

3 Tbsp


2 Tbsp, chopped, minced

Dijon mustard

1 tsp

Kosher salt

¾ tsp

Black pepper

½ tsp


3 Tbsp, chopped

Baby spinach

3 cup(s), chopped


  1. Bring a large pot of water to a boil. Add the asparagus to the boiling water; cook 1½ minutes. Add the peas to the pot; cook for 30 seconds. Using a slotted spoon, remove the asparagus and peas to a strainer. Rinse with cold water until the vegetables are cool.
  2. Add the pasta to the boiling water; cook until al dente, 7 to 8 minutes. Drain and rinse with cold water.
  3. Meanwhile, in a large bowl, whisk together the oil, lemon zest, lemon juice, shallots, mustard, salt, and pepper. Stir in the dill. Add the cooked pasta, asparagus mixture, and spinach to the dressing; toss gently to coat.
  4. Serving size: 1 ⅓ cups