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Confetti Spring Salad

Submitted by: Courtney

1 lb pasta (your favorite pasta – rigatoni, shells, macaroni, etc.)
2 carrots, chopped (1/2 cup)
1/2 cup fresh peas
1 bunch broccoli florets (1/2 cup)
1 lb fresh asparagus
1 red bell pepper, chopped (1/2 cup)
3 red radishes, sliced
8 oz baby spinach leaves, washed
1 pint cherry tomatoes, halved
1 small bunch green onions, sliced (1/2 cup)
FF Dressing of your choice–there are plenty on fatfreevegan!

Cook the pasta according to directions on package. While pasta is cooking, bring 2 inches of water to a boil in a saucepan. Place carrots in water and lightly blanch in water for 1 minute, or until bright orange. Remove with slotted spoon and place in large mixing bowl.

Repeat blanching process with peas. Add peas to mixing bowl. Blanch broccoli, remove from water and place on cutting board. Chop and add to mixing bowl.

Blanch asparagus, remove from water, place on cutting board and cut into 1 inch pieces. Add to mixing bowl.

Add drained pasta to mixing bowl. Mix gently with blanched vegetables. Add bell pepper and radishes. Toss to mix. Add dressing to salad and toss gently. Place one fourth of the spinach leaves on each serving plate. Top with pasta salad and garnish each salad with tomatoes and green onions.

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