If you’re looking for the brightest, greenest spring recipe, this one’s for you! Insanely verdant and flavorful, you won’t be able to stop coming back for more. So fast and easy, it’s the perfect side for your next get-together or even a weeknight meal entree!
In a large pot of well-salted water, boil pasta to Al dente per package instructions. Add frozen peas about 2 minutes before pulling pasta from heat.
Drain and rinse under cold water to stop the cooking process and quickly cool pasta.
Meanwhile, combine all dressing ingredients to a food processor and blend until smooth. Taste for seasoning and add more salt, pepper, or lemon as needed.
In a large bowl, combine pasta and peas, remaining arugula, olives, and cucumbers. Drizzle with dressing, and mix well to coat pasta and evenly distribute salad components.
You can serve at room temp immediately, but I prefer to chill it for 30 minutes in the fridge before serving. Plate and too with extra herbs and shaved parmigiana. Enjoy!
Recipe Note
You can easily make this recipe vegan by omitting the anchovies and parmigiana and using vegan Mayo and sour cream!
Alternatively, you can also add chopped rotisserie chicken for a more substantial salad. Super adaptable.
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