Springy Bowtie Pasta Salad with Snap Peas & Asparagus

Spring in a bowl: bowtie pasta, crisp veggies & mint in a zesty lemon-Dijon dressing. Fresh, plant-based, and picnic-ready.

MADE WITH: Fabalish Classic Mayo

• 8 oz farfalle (bowtie) pasta

• 1 cup sugar snap peas , halved lengthwise

• 1 cup asparagus , trimmed and cut into 2-inch pieces

• 4–5 radishes , thinly sliced

• ½ cup green peas (fresh or thawed frozen)

• ¼ cup fresh mint leaves , torn

• 2 tbsp olive oil

• Fabalish Class Mayo

• 1 tbsp lemon juice (plus zest from ½ lemon)

• 1 tsp Dijon mustard

• 1 clove garlic , minced

• Salt and pepper , to taste

1. Cook pasta in salted boiling water according to package instructions until al dente. Drain and rinse under cold water to cool.

2. Blanch the asparagus : Bring a small pot of salted water to a boil. Add asparagus and cook for 1–2 minutes, just until bright green. Transfer to an ice bath or rinse with cold water to stop cooking.

3. Make the dressing : In a small bowl, whisk together olive oil, lemon juice, lemon zest, Fabalish Mayo, Dijon mustard, garlic, salt, and pepper.

4. Toss the salad : In a large mixing bowl, combine cooled pasta, asparagus, snap peas, radishes, green peas, and mint. Pour dressing over top and toss gently to coat.

5. Taste and adjust salt and lemon as needed. Serve chilled or at room temperature.