Description
Green Pasta Salad with Edible Flowers is a vibrant and refreshing pasta salad filled with crisp green vegetables, fresh herbs, creamy avocado, and tender pasta. The salad is finished with colorful edible flowers and a bright lemon-herb dressing, making it an eye-catching and flavorful choice perfect for spring gatherings, brunches, and summer celebrations.
Ingredients
For the Salad:
- 12 oz rotini or bow-tie pasta
- 1 cup broccoli florets, cut small
- 1 cup cucumber, diced
- 1 cup green peas, cooked and cooled
- 1 avocado, diced
- ½ cup sugar snap peas, sliced
- ¼ cup green onions, sliced
- ¼ cup fresh parsley, chopped
- ¼ cup fresh basil, chopped
- ¼ cup edible flowers, such as pansies, nasturtiums, or violas
For the Lemon Herb Dressing:
- ⅓ cup extra-virgin olive oil
- 3 tbsp fresh lemon juice
- 1 tbsp white wine vinegar
- 1 tsp Dijon mustard
- 1 garlic clove, minced
- 1 tsp honey or maple syrup
- 1 tbsp fresh basil, finely chopped
- 1 tbsp fresh parsley, finely chopped
- ½ tsp salt
- ¼ tsp black pepper
Instructions
- Cook the Pasta: Cook the pasta according to the package directions until al dente. Once cooked, drain the pasta and rinse under cold water until completely cooled to stop the cooking process and prevent sticking.
- Blanch Vegetables: Blanch the broccoli florets and sugar snap peas by briefly boiling them for 1 to 2 minutes, then immediately transferring them to an ice bath to stop cooking and preserve their bright green color. Drain well after chilling.
- Mix Salad Ingredients: In a large bowl, combine the cooled pasta, blanched broccoli, diced cucumber, cooked green peas, sliced sugar snap peas, diced avocado, sliced green onions, chopped parsley, and chopped basil. Gently toss to combine all the ingredients evenly.
- Prepare Dressing: In a small bowl, whisk together the extra-virgin olive oil, fresh lemon juice, white wine vinegar, Dijon mustard, minced garlic, honey (or maple syrup for vegan option), finely chopped basil, finely chopped parsley, salt, and black pepper until well emulsified and flavorful.
- Toss Salad with Dressing: Pour the dressing over the mixed salad ingredients and toss gently but thoroughly to coat everything evenly with the bright, herbaceous dressing.
- Chill the Salad: Refrigerate the pasta salad for 20 to 30 minutes to allow flavors to meld and the salad to chill before serving, enhancing its refreshing quality.
- Add Edible Flowers and Serve: Just before serving, delicately arrange the edible flowers on top of the salad to preserve their appearance and texture. Serve the salad chilled or slightly cool for best taste and presentation.
Notes
- Only use edible flowers that are specifically sold or grown for culinary use. Avoid any flowers treated with pesticides or chemicals.
- For extra flavor and protein, consider adding fresh mozzarella, feta cheese, or additional green peas.
- For a vegan version, substitute honey with maple syrup in the dressing.
- Add the avocado shortly before serving to help prevent browning and maintain a fresh appearance.
- Keep the edible flowers on top of the salad rather than mixing them vigorously into the salad to maintain their delicate texture and visual appeal.
- Prep Time: 20 minutes
- Cook Time: 10 minutes
- Category: Salad, Side Dish, Pasta Salad
- Method: Stovetop
- Cuisine: American, Mediterranean-Inspired
