Triple A Spring Salad with Ditalini
Arugula, sautéed asparagus, and artichoke hearts make this tasty crisp salad along with ditalini pasta, vegan parmesan and crushed nuts.
Servings Prep Time
5meal salads/10 side salads 10minutes
Cook Time
20 minutes
Servings Prep Time
5meal salads/10 side salads 10minutes
Cook Time
20 minutes
For the salad:
For the dressing:
To make the salad:
  1. In a large soup pot or dutch oven, place water to boil for the ditalini pasta and cook following package instructions. Drain and rinse with cold water.
  2. In the meantime, while the pasta cooks, cut the thick ends from the asparagus spears, then cut the tops off and set aside. Cut the remaining good asparagus into 2-inch pieces.
  3. In a skillet, add the asparagus to 1 teaspoon of olive oil, heated, and sprinkle with salt and pepper. Sauté on medium heat until the asparagus starts to soften.
  4. Drain the canned artichoke hearts. Rinse and dry the arugula.
  5. Into a large mixing bowl, add the arugula, pasta, artichoke hearts and the sautéed asparagus pieces. Toss to combine all of the ingredients.
  6. Add the crushed nuts and cup of vegan parmesan. Combine well. The parmesan should coat the pasta somewhat.
To make the dressing:
  1. In a blender or food processor, add the basil leaves, vinegar, lemon juice, salt, red pepper, sugar, and garlic powder.
  2. Pour the olive oil into the blender or food processor slowly while blending.
  3. Refrigerate until ready to use. This dressing is best when tossed with the entire salad before serving.
Recipe Notes

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