Oregon might be a little confused about what season it is (I don’t think I’ve ever been this tan in May. Ever.) but I’m not. And I’m here with a recipe for a bright, vibrant, refreshing spring vegetable pasta salad!
I know. It’s not a recipe for a cookie/macaron/cupcake like it normally is. We’re entering some unfamiliar territory here today.
If we all take a deep breath I think we can make it together.
All jokes aside, I think 90-95% of the recipes I have here are desserts or baking related. Which makes sense because that’s kind of my thing, but I think it’s nice to mix it up everyone once in a while, right?
Contrary to popular belief, the English can both bake and cook. Shocking, I know 😉
Don’t worry, next week we’ll go back to our regular sweet post but for now let me tell you about this salad!
It’s so, so simple to make and is filled with flavour and bursts of colour. We’ve got asparagus (one of my favourite spring vegetables), peas, corn, cherry tomatoes and some lemon juice to really give this salad a spring vibe.
In the time it takes to cook the pasta you can get everything else prepared and be ready to assemble just after you’ve drained the pasta. Simple and efficient!
I used rotini pasta but you can use whatever you’d like. It would be great with rotini or even shells!
Bring this to a potluck, BBQ, picnic and everyone’ll love ya!