It’s finally starting to feel like spring, and that gets me excited about spring vegetables. I am definitely a salad-for-lunch girl, but sometimes I need my salads to have a little more heft. And by heft, I mean carbs! This mother runner loves to refuel with some healthy, carbohydrate-filled salads.
This protein-packed spring pea salad is filled with healthy eats to refuel your body after your next run or gym session. Loaded with fresh peas, sugar snap peas, pistachios and bow-tie pasta, this easy and healthy pasta salad will likely become your go-to lunch this spring. Hope you enjoy!
Spring Pea Pasta Salad Recipe
Makes 2 servings
- 1 ½ cups cooked bow-tie pasta
- 1 cup fresh peas
- 1 cup sugar snap peas
- 2 cups mixed leaf lettuce (or lettuce of choice)
- ½ cup pistachios
- 2 oz. Romano, Gouda or any sharp cheese, diced
- ½ cup extra virgin olive oil
- ½ cup balsamic vinegar
- Juice of 1 lemon
- Salt and pepper to taste
Steam fresh and sugar snap peas in microwave until tender (about 2 minutes). Combine all salad ingredients in large bowl. Whisk together dressing ingredients and drizzle on top.
Chef’s Notes: I kept this spring pea pasta salad vegetarian; however, you could easily add tuna, grilled chicken, white beans or shrimp for a more filling meal.
Looking for more vegetarian runner fuel? Check out my Meatless Monday ideas each week on ConfessionsOfAMotherRunner.com.
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