Lemony Spring
Pasta Salad
PersonalPoints™ per serving

Total Time: 25 min
Prep: 15 min
Cook: 10 min
Serves: 6
Great for picnics or at-home dining, this easy dish combines chickpea pasta and spring veggies with a bright lemon dressing. The chickpea pasta offers more fiber and protein than traditional pasta; feel free to substitute lentil pasta if you’d rather. The salad holds up well for a few hours; after that, the lemon starts to discolor the green vegetables.
  • 2 cups uncooked asparagus, cut into 2-inch pieces
  • ½ cup frozen green peas
  • 8 oz uncooked chickpea pasta, rotini
  • 2 tbsp extra virgin olive oil
  • 1½ tsp lemon zest
  • 3 tbsp fresh lemon juice
  • 2 tbsp uncooked shallots, minced
  • 1 tsp Dijon Mustard
  • ¾ tsp kosher salt
  • ½ tsp black pepper
  • 3 tbsp dill, chopped
  • 3 cups fresh baby spinach, chopped

  1. Bring a large pot of water to a boil. Add the asparagus to the boiling water; cook 1½ minutes. Add the peas to the pot; cook for 30 seconds. Using a slotted spoon, remove the asparagus and peas to a strainer. Rinse with cold water until the vegetables are cool.
  2. Add the pasta to the boiling water; cook until al dente, 7 to 8 minutes. Drain and rinse with cold water.
  3. Meanwhile, in a large bowl, whisk together the oil, lemon zest, lemon juice, shallots, mustard, salt, and pepper. Stir in the dill. Add the cooked pasta, asparagus mixture, and spinach to the dressing; toss gently to coat.
  4. Serving Size: 1 ⅓ cups pasta salad.
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