Ingredients

Pasta Salad:
16 oz pasta
1 cup frozen peas
12 spears green asparagus, chopped into bite-sized pieces
2 to 3 green onions, chopped
1/2 cup crumbled feta, or to taste
fresh herbs to garnish, chopped or torn (basil, parsley, mint, chives)

Green Goddess Dressing:
1 cup baby spinach
1 cup fresh basil
1 small handful of chives
1 small shallot, roughly chopped
1/2 tsp granulated garlic
1/4 cup raw cashews
1/4 cup grated Parmesan cheese
2 Tbs nutritional yeast
2 lemons, juiced, or to taste
2 Tbs rice vinegar
1/2 cup olive oil, or as needed
salt and freshly ground black pepper to taste

Directions

• Step 1: Bring a pot of heavily salted water to a boil over medium-high heat. Add the pasta to the boiling water and cook according to package instructions, or until pasta is al dente. Drain the pasta. Transfer the pasta to a large bowl to cool.
• Step 2: Meanwhile, combine spinach, basil, chives, shallot, garlic, cashews, Parmesan cheese, nutritional yeast, vinegar, and lemon juice in the container of a blender. Pulse to start blending. Add olive oil in a stream to emulsify to desired consistency. Season with salt and pepper. Set aside.
• Step 3: Steam peas and asparagus until they slightly soften and become bright green, 2 to 3 minutes. (You can opt to blanch your vegetables here as well, or simply microwave with a little water for the same amount of time.) Remove from heat, rinse with cold water, drain, and transfer on top of the pasta along with the green onions.
• Step 4: Add the dressing over the pasta and vegetables and toss gently to combine. You may or may not use all of it depending on how coated you like the pasta. Add feta and herbs and taste for seasoning. Enjoy immediately or refrigerate for 30 minutes before serving.