Early Spring Pasta Salad | VegNews

Ingredients

• For the Lemon Parsley Vinaigrette:
• 2 minced garlic cloves
• 3 tablespoons plus 1 teaspoon olive oil, divided
• 3/8 teaspoons salt, divided
• 1/4 cup fresh lemon juice
• 1-1/2 teaspoons lemon zest
• 1 cup packed parsley, roughly chopped
• 1 tablespoon white balsamic vinegar 
• For the pasta salad:
• 2 large leeks, cleaned well, ends removed, and sliced into 1/4-inch slices
• 5 stems rainbow chard, chopped
• 1/2 cup fresh spring peas, blanched for 2 minutes and drained
• 1/2 tablespoon olive oil
• 1/2 teaspoon salt, plus more (for garnish)
• 1 16-ounce package brown rice fusilli pasta, cooked, drained, and rinsed with cold water
• 1-1/2 cups cooked cannellini beans, rinsed well
• 4 small carrots, shredded
• Freshly ground black pepper 
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