Broccoli, asparagus and pea pasta salad

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By: Nikki Crichton

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This recipe is classed as easy

Rating 2.89 / 5 (36 votes)

Prep time:
15 min
Cook time:
15 min

Fresh, lemony and filled with vegetables, this zingy but light combination from Nikki Crichton brightens up any table


1. Bring a large saucepan of water to the boil. Add the pasta and cook for 10-12 minutes. Drain and leave to cool.

2. Steam the broccoli, asparagus and peas for 5–7 minutes until tender. Leave to cool. Mix all the vegetables with the pasta and herbs in a large salad bowl.

3. For the dressing: put all the ingredients in a jar and shake with the lid on. Stir through the salad then season.

4. For the garnish: scatter with almonds and serve.


  • 300 g penne pasta
  • 150 g broccoli florets
  • 150 g spears of asparagus, cut into 3cm pieces
  • 150 g fresh or frozen garden peas
  • 1 tbsp fresh mint, roughly chopped
  • 1 tbsp fresh parsley, roughly chopped

For the dressing

  • 2 tbsp extra virgin olive oil
  • 2 tsp wholegrain mustard
  • 1 tbsp cider vinegar
  • 1 tbsp lemon juice
  • 1 garlic clove, finely chopped

For the garnish

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