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Spring Vegetable Pasta Salad

This 30-minute recipe for Spring vegetable pasta salad is easy to make! Use veggies like asparagus & peas, make this vegan, or add bacon. Serve hot or cold! :: DontWastetheCrumbs.com
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This 30-minute recipe for Spring vegetable pasta salad is so easy to make and perfect for picnics! Use veggies like asparagus & peas, make this vegan, or add bacon. I make this recipe with homemade chicken stock. Serve hot or cold! Don’t forget to try my master pasta salad recipe!

Ingredients

Scale
  • 8 oz bacon, cut into 1/2–1” strips
  • 3 large garlic cloves, minced or pressed
  • 3 cups chicken stock/broth (homemade if you can)
  • 8 oz dry penne or other small pasta
  • 1 1/2 cup frozen English peas
  • Tips from 1 bunch of asparagus
  • 1/2 cup sour cream or creme fraiche
  • Sea salt and black pepper to taste
  • Grated Parmesan to serve

Instructions

  1. In a large skillet, cook the bacon until crisp. Transfer cooked bacon to a plate, leaving drippings in the pan.
  2. Add the pressed garlic to the pan with hot bacon drippings and cook, stirring often, for 1-2 minutes.
  3. Add the chicken stock and bring it to a boil. Add the dry pasta. Reduce heat to low-medium, cover skillet, and cook until al dente (8-10 min).
  4. Add the frozen peas and asparagus tips. Cook for a few minutes until both are bright green and al dente.
  5. Season with sea salt and black pepper to taste.
  6. Gently stir in sour cream and cooked bacon. Season with additional sea salt and pepper if needed.
  7. Top with grated Parmesan just before serving.

Notes

  • This make ahead pasta salad can be served hot or cold.
  • Serves 4 as a light main dish, or 8 as a side dish.

Recipe adapted from Taste and Tell

Nutrition

Find it online: https://dontwastethecrumbs.com/spring-vegetable-pasta-salad/