Herby Spring Pasta Salad with Lemon Vinaigrette 
Prep Time: 5 minutes
Cook Time: 10 minutes
Total Time: 15 minutes
Ingredients:
12 ounces rotini pasta (see notes)
1 1/2 cups asparagus, 1-inch segments
1 cups peas (frozen or fresh)
1/2 cup extra virgin olive oil
2 tablespoons lemon juice
1 tablespoon apple cider vinegar
1 teaspoon fine sea salt
1/2 teaspoon black pepper
1 cup celery, diced small
1/4 cup green onions, diced small
1/4 cup dill, chopped
1/4 cup parsley, minced
1 tablespoon mint, minced
Directions:
Bring a medium sauce pot with water and a heavy pinch of salt to a rapid boil. Cook the pasta to the al dente package instructions (do not overcook). One minute prior to draining add in the asparagus and peas. Drain, rinse with cold water until the pasta is cooled and set aside.
Meanwhile, in a small bowl, whisk together the olive oil, lemon juice, apple cider vinegar, salt and pepper and set aside.
Add the cooked pasta, asparagus, and peas to a large mixing bowl. Then add in the celery, green onions, dill, parsley, mint, and lemon vinaigrette and toss gently until the salad is well combined.
Serve or refrigerate (for up to 24 hours) before serving.
Notes:
I used a rice-based gluten-free rotini, but any gluten-free or non gluten-free pasta option will work in this recipe. Penne, fusilli and elbow macaroni are all great choices.
Recipe courtesy of With Food and Love.com
