Pasta, pea and radish salad with egg

Author: Chrissy Freer - B App Sc Nut, Grad Cert Human Nut

Photographer: John Paul Urizar

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For an easy vegetarian meal, try this light but satisfying pasta salad, brimming with fresh ingredients.

Serves: 4

Time to make: 25 mins

Hands-on time: 15 mins

Ingredients

More weights & measures

250g wagon wheel pasta
1½ cups frozen green peas
200g sugar snap peas, halved
1 bunch asparagus, cut into 4cm lengths
1 tablespoon extra-virgin olive oil
1 lemon, zested, juiced
6 radishes, thinly sliced
1 cup loosely packed fresh mint leaves, plus extra to serve
1 avocado, halved
4 soft-boiled eggs, halved, to serve

Instructions

1 Cook pasta according to packet instructions. Add peas, sugar snap peas and asparagus for the last 2 minutes of cooking time. Drain. Refresh under cold running water and drain again.

2 Transfer pasta and veggies to a large salad bowl. Add oil, zest, 1 tablespoon lemon juice, radish and three quarters of the mint, tossing to combine. Season with freshly ground black pepper.

3 Place remaining mint in a food processor and process until finely chopped. Add avocado and remaining lemon juice and process until creamy.

4 Top salad with soft-boiled eggs. Drizzle over avocado dressing, then serve scattered with extra mint leaves.

Nutrition Info (per serve)

Calories 405cal

Kilojoules 1693kJ

Protein 20.4g

Total fat 10.5g

–Saturated fat 2.1g

Carbohydrates 51.9g

–Sugars 5.3g

Dietary fibre 9g

Sodium 75mg

Calcium 105mg

Iron 4.2mg

Note: This nutrition analysis is a guide only. Nutrition composition will vary depending on the exact ingredients used. See our guides on your optimal daily nutrition intake, and supermarket shopping.

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