Anelli, edamame and grilled asparagus spring salad

RECIPE BY: Nathalie Charron

Spring anelli pasta salad with asparagus plate

Serves 4


  • 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
Dressing :
  • 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.