Spring Pasta Salad

Ingredients

• 1 small red onion, thinly sliced
• 2–3 radishes (with greens), thinly sliced (greens chopped)
• 1 handful (about 1 cup) snap peas, halved
• Zest and juice of 1 lime
• 1 teaspoon garlic powder
• 1/4 cup Parmesan cheese, grated
• 1 box buckwheat linguine
• 2 tablespoons olive oil
• Salt and pepper, to taste

Instructions

1. Prepare the Pasta:

   • Bring a large pot of salted water to a boil. Cook the buckwheat linguine according to the package instructions until al dente. Drain, rinse under cold water, and set aside.

2. Prep the Vegetables:

   • Thinly slice the red onion and radishes. Chop the radish greens finely. Halve the snap peas.

3. Make the Dressing:

   • In a small bowl, whisk together the lime zest, lime juice, olive oil, garlic powder, salt, and pepper.

4. Assemble the Salad:

   • In a large mixing bowl, combine the cooled pasta, red onion, radishes (and their greens), and snap peas.
   • Drizzle the lime dressing over the salad. Toss well to ensure everything is evenly coated.

5. Finish and Serve:

   • Sprinkle Parmesan cheese over the salad and toss gently. Adjust seasoning with more salt and pepper if needed.
   • Serve immediately or refrigerate for 30 minutes to let the flavors meld.