Anelli, edamame and grilled asparagus spring salad

INGREDIENTS

• 1 box GoGo Quinoa anelli pasta, cooked
• 1 bunch asparagus, cut into 3
• 1 cup frozen edamame
• 1/4 cup red onions, chopped
• 1/3 cup fresh basil, chopped
• 1/3 cup mint leaves, chopped
• Zest of a lemon
• Olive oil
• 1/2 tsp. fine herbs
• 1/2 cup cubed feta cheese
• 1/2 cup roasted cashews

• 1/3 cup olive oil
• 3 tbsp. apple cider vinegar
• 1 tbsp. Dijon mustard
• 2 tbsp. mayonnaise
• 1 tbsp. maple syrup
• 1 tsp. fine herbs

1. Cook the anelli pasta according to the instructions on the box. While cooking, in a small bowl, whisk together all the dressing ingredients. Reserve.
2. In another pan, heat a drizzle of olive oil on medium-high. Add the onions and cook for about 1 minute. Add the asparagus, edamame and fine herbs and continue cooking for 5 minutes, or until the asparagus is tender.
3. Transfer the cooked pasta to a large bowl and add the asparagus mixture with all the remaining ingredients. Add dressing and serve.