May 11, 2017 11

One-Pot Spring Pasta Salad with Dill + Lemony Vinaigrette

Vegan, gluten-free, one-pot spring pasta salad.
One-Pot Spring Pasta Salad with Dill + Lemony Vinaigrette | A one-pot pasta, spring pasta salad with asparagus and peas and dill tossed in a lemony vinaigrette. A vegan, gluten-free pasta salad for spring.

So far since returning home from Italy, I’ve slept. Kind of a lot. My body needed it and I can’t feel badly about it. Even though I slept a lot on vacation. After all vacations can be taxing. The irony of all ironies, right? I’ve edited many, many photographs. Like hundreds. And I’m planning on sharing some of them soon. And also I’m thinking about writing a guide to eating and seeing Emilia-Romagna. Would you be into that?

And, I’ve eaten {more} pasta. Mostly in the form of this spring pasta salad.

Don’t you think pasta salad is a forever classic? Like a totally basic dish in all the best ways possible, but still always very likable at best, reliable at worst. I don’t think we should pretend not to love it. Because I think it’s pretty obvious that we all do. Carbs, fat, salt, etc. It all adds up. I checked.

This spring pasta salad though is a little different. With about equal parts vegetables and aromatics and pasta. No mayonnaise, no sloppiness. Just pure, good for you ingredients. Like truRoots Ancient Grain Pasta – a pantry staple of mine.

I’m proud to partner with truRoots, a company I’ve used for a long time. They’re committed to making ancient grains accessible to everyone with a large selection of sprouted grains, pastas and pilafs inspired by ancient cultures and time-honored harvesting practices. truRoots places great importance on relationships with its producers from around the world. And ensures all ingredients are traceable and sustainably grown using certified organic standards. All of truRoots products are organic, non-GMO and naturally gluten-free.

This one-pot spring pasta salad combines truRoots elbows with lightly blanched asparagus and peas, crunchy celery, lots of herbs and a fresh, bright lemony vinaigrette. Using a single sauce pot, you boil the water, add the veg in at the end, rinse to cool, add it back to the pot and add in the finishing touches. The end.

One-Pot Spring Pasta Salad with Dill + Lemony Vinaigrette | A one-pot pasta, spring pasta salad with asparagus and peas and dill tossed in a lemony vinaigrette. A vegan, gluten-free pasta salad for spring.

One-Pot Spring Pasta Salad with Dill + Lemony Vinaigrette | A one-pot pasta, spring pasta salad with asparagus and peas and dill tossed in a lemony vinaigrette. A vegan, gluten-free pasta salad for spring.

One-Pot Spring Pasta Salad with Dill + Lemony Vinaigrette | A one-pot pasta, spring pasta salad with asparagus and peas and dill tossed in a lemony vinaigrette. A vegan, gluten-free pasta salad for spring.

One-Pot Spring Pasta Salad with Dill + Lemony Vinaigrette | A one-pot pasta, spring pasta salad with asparagus and peas and dill tossed in a lemony vinaigrette. A vegan, gluten-free pasta salad for spring.

One-Pot Spring Pasta Salad with Dill + Lemony Vinaigrette

Prep Time 5 mins
Cook Time 10 mins
Total Time 15 mins
Serves 6 servings     adjust servings

You can cut the asparagus and celery larger if you'd like, but I like to keep them around the same size as the peas for a consistent mouth feel. Rinsing is an imperative step to both cool the pasta and wash away extra starch. I know many one-pot pastas don't do this, but with this one you will want to. The pasta salad is ready to serve right away, but is even better the next day, so feel free to prepare it ahead of time.

Ingredients

  • (1) 8 ounce package truRoots Elbows
  • 1 cup asparagus, diced extra small
  • 1/2 cup frozen peas
  • 1/4 cup extra virgin olive oil
  • 1 tablespoon lemon juice
  • 1 tablespoon white wine vinegar
  • 1/4 teaspoon sea salt, more to taste
  • 1/4 teaspoon black pepper, more to taste
  • 1/8 teaspoon garlic powder
  • 1/3 cup celery + celery leaves, diced extra small
  • 1/3 cup parsley leaves, chopped
  • 2 tablespoons fresh dill, chopped

Instructions

  1. Bring a medium sauce pot of water to a boil and cook pasta according to directions. At the last minute toss in the asparagus and peas. Drain and rinse with cold water until cool.
  2. Meanwhile whisk together the dressing of olive oil, lemon juice, vinegar, salt, pepper and garlic powder.
  3. Rinse the pot with cold water and dump the cooled pasta back in. Add in the dressing, celery, parsley and dill. Stir, taste and season with more salt and pepper if desired.
  4. Eat right away, or chill until you are ready to serve.
One-Pot Spring Pasta Salad with Dill + Lemony Vinaigrette | A one-pot pasta, spring pasta salad with asparagus and peas and dill tossed in a lemony vinaigrette. A vegan, gluten-free pasta salad for spring.

This post is sponsored by truRoots; all opinions are my own.

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11 Responses to "One-Pot Spring Pasta Salad with Dill + Lemony Vinaigrette"

  1. Reply

    thalia

    May 11, 2017 at 6:49 PM

    Such a beautiful spring-y pasta Sherrie! The photographs are stunning. I feel the same about coming home from a holiday too. It’s like I need a good week to recuperate and get back into the swing of things. And I can’t wait to see your photos! Totally into an eating guide too! xx

  2. Reply

    Kelsey @ Appeasing a Food Geek

    May 12, 2017 at 5:32 AM

    I love spring pastas because they’re equal parts comfort and fresh – perfect for the transitional period. This one looks incredible with that vinaigrette. Also, it really is the biggest irony that you need a mini vacation after a vacation. Sometimes you just need the rest though! Can’t wait to see the photos! xo

    • Reply

      Sherrie

      May 12, 2017 at 7:00 PM

      Totally – I need a vacation from my vacation please!

  3. Reply

    Abby @ Heart of a Baker

    May 12, 2017 at 9:05 AM

    Pasta salad is always and forever a classic for me! I love that this one includes all the best of spring, including my current favorite veggie, asparagus. I can’t wait to see your pictures from Italy, I really think you just need to be my tour guide (maybe we can convince Amanda and Sara to go too?) and show us all the best eats. xo

    • Reply

      Sherrie

      May 12, 2017 at 7:01 PM

      Oh now that’s an idea!

  4. Reply

    Elizabeth

    May 12, 2017 at 12:58 PM

    I’m all about the sleep these days too. If you need it, you need it. And I love this pasta dish! I often make a simple marinara and greens with pasta on busy nights, but your vegetable-forward take is super inspiring. Adding this recipe to my weeknight menu right now.

  5. Reply

    Jennifer Farley

    May 13, 2017 at 10:31 AM

    Vacations with jet lag are exhausting! It always takes me quite a long time to recover. This is a lovely pasta salad for spring.

  6. Reply

    Jodi

    May 13, 2017 at 2:30 PM

    I’m with you on the love of pasta salad. As a kid it was always rainbow fusili with chopped bell peppers and ranch dressing. Man you gotta love that 90s culinary scene. Thanks for a good update on an old classic, Sherrie. Sleep in. Eat Carbs. Take a vacation after your vacation. It’s a thing. xx

  7. Reply

    Todd Wagner | HonestlyYUM

    May 15, 2017 at 5:20 PM

    Those truRoots elbows look delicious, and this is exactly the kind of meal my family loves!!

  8. Reply

    Nicole

    May 22, 2017 at 11:00 PM

    Excited to try this. Would (an equal amount of) rosemary work in place of the dill? Any recommendations for someone cooking for a fiancé who doesn’t like dill?

    • Reply

      Sherrie

      May 23, 2017 at 10:55 AM

      Hi Nicole – my first recommendation is to make this recipe for him as in. Force him to eat fresh dill. Lol, just kidding. But really! I thought I hated dill too, for the longest time. The dill in this recipe is light and fresh, rosemary a heavier, harder herb and wouldn’t be a great substitution. I’d opt for fresh basil instead. If you make this with basil, I’d love to hear how it turns out for you.

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With Food + Love © 2016 | All photos + words belong to Sherrie Castellano -- they cannot be used or distributed without permission.
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