Spring Vegetable Pasta Salad Recipe

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This tasty salad recipe is perfect for a light lunch or a dinnertime side dish. Dressed with a simple lemon vinaigrette, this satisfying salad is loaded with asparagus, edamame, pasta, and even bite-size pieces of pork.
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  • 16 ounces pasta - any small variety such as pastina
  • 1 cup edamame - cooked according to package directions
  • 1/2 pound asparagus - fresh and trimmed
  • 3 tablespoons lemon juice
  • 1 tablespoon white wine vinegar
  • 1/2 cup olive oil
  • salt and pepper to taste
  • 1/2 cup basil - fresh and sliced chiffonad or ribboned
  • 2 tablespoons parsley - fresh and chopped
  • 1/2 lemon - zested
  • 1 pork chops - boneless
  • 1/4 cup Romano cheese
Container:large serving bowl, 2 sauce pan , small bowl
20 mins
20 mins
40 mins
  • Cook pasta according to package directions, drain and allow to cool.
  • Cook edamame and drain.
  • Place the pasta and edamame in a large bowl. Toss to combine.
  • Add the basil, parsley and lemon zest. Toss to combine.
  • Heat the grill to medium. Lay the aspargus out on a baking sheet and spinkle with olive oil. Toss to coat all of the spears.
  • Place the spears and pork chop that is seasoned with salt and pepper on the grill.
  • Grill the apsaragus until crisp tender and then remove from the heat.
  • Cook the chop until browned on both sides and most of the pink is gone from the center, approximately 5 minutes on each side.
  • Remove from the grill and allow to cool.
  • Dice the pork chop and cut the aspargus into bite sized pieces. Add this to the pasta mixture.
  • In a small bowl, whisk together the lemon juice, vinegar, salt, pepper and olive oil.
  • Pour over the salad just before serving. Add Romano cheese, toss to coat and serve.
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