It’s not so hard to eat your greens when they come in pasta salad form. Sweet baby spinach is great for this super green pasta salad, but peppery arugula or tender baby kale would work well too as one of the plant based recipes to consider.
Ingredients
For Salad
- Kosher salt
- 8 oz. elbow macaroni
- 3 c. packed fresh spinach
- 1 c. frozen green peas or edamame, defrosted and drained
- 2 Persain cucumbers, quartered lengthwise and chopped
- 1/2 c. freshly chopped herbs, such as parsley, basil, or cilantro
- 2 jalapenos, thinly sliced into rounds
- 3 tbsp. capers, drained
- 2 tsp. lemon zest
- 1/4 c. toasted hulled pumpkin seeds
- 1 avocado, cubed
- Freshly ground black pepper
- Crushed red pepper flakes
For Dressing
- 3 tbsp. Lemon juice
- 1/2 medium shallot, minced
- 1 tsp. agave nectar
- 1/3 c. extra-virgin olive oil
- Kosher salt
- Freshly ground black pepper
Instructions
In a large pot of salted boiling water, cook pasta until al dente. Drain pasta in a colander, then run under cold water to stop cooking and rinse off starches. Set aside to drain while you make the dressing.
Make dressing: in a medium bowl, whisk together lemon juice, shallot, and agave. Whisking constantly, slowly drizzle in olive oil until mixture is emulsified. Season with salt and pepper.
In a large bowl, combine pasta, spinach, peas or edamame, cucumbers, herbs, jalapenos, capers, and lemon zest. Toss for 1 to 2 minutes, until spinach has reduced in volume and becomes slightly wilted. Add avocado and pumpkin seeds and toss gently until just combined. Season to taste with salt, pepper, and crushed red pepper flakes.
