This asparagus and pea pasta salad with basil vinaigrette doesn’t get any fresher! This recipe is a collaboration with RachelsHealthyPlate


your favorite 4 oz 80 Acres Farms salad blend
8 oz pasta, any variety
2 cups peas, thawed if using frozen
1 lb fresh asparagus, trimmed and cut into bite-size pieces
1/2 cup crumbled feta
1/4 cup chopped pecans or walnuts
1 cup 80 Acres Farms ALL ABOUT THAT BASIL
1/2 cup olive oil
3 Tbsp white wine vinegar
2 garlic cloves, minced
1 Tbsp honey
1/2 small shallot
pinch of salt and pepper, more to taste


  1. Bring a pot of salted water to a boil. Cook pasta according to package instructions. During the last two minutes of cook time, add in the peas and asparagus. Pour pasta and vegetables into a colander and rinse with cold water until completely cooled. Place in a large bowl.
  2. In a blender or food processor add the basil, olive oil, vinegar, garlic, honey, shallot, and a pinch of salt and pepper. Blend until completely smooth.
  3. Pour dressing over the pasta and veggies and mix well. Chill for 1-2 hours.
  4. To serve: toss pasta with 80 Acres Farms salad blend or serve on a bed of salad. Top with feta, nuts, and additional salt and pepper, to taste.  Enjoy!