Lemony Spring Pasta Salad

This Lemony Spring Pasta Salad is bursting with fresh flavors and vibrant colors, making it the perfect dish for a light and refreshing meal. With tender fusilli pasta, sweet cherry tomatoes, crisp asparagus, and bright lemony dressing, this salad is a celebration of springtime goodness. It's vegan, nut-free, and oh-so-delicious!

Ingredients:

• 8 oz fusilli pasta
• 1 cup frozen peas, thawed
• 1 cup asparagus, chopped
• 1 cup cherry tomatoes, halved
• 1/4 cup fresh parsley, chopped
• 1/4 cup olive oil
• 2 tablespoons lemon juice
• 2 cloves garlic, minced
• Salt and pepper to taste

Instructions:

Cook the fusilli pasta according to package instructions

Drain and rinse under cold water

In a large bowl, combine the cooked pasta, thawed peas, chopped asparagus, cherry tomatoes, and chopped parsley

In a small bowl, whisk together the olive oil, lemon juice, minced garlic, salt, and pepper

Pour the dressing over the pasta salad and toss until everything is well coated

Adjust seasoning if needed

Chill the pasta salad in the refrigerator for at least 30 minutes before serving

Serve chilled and enjoy!