The Potluck Pasta Salad Everyone Will Be Begging You to Bring Next Time

Gather the ingredients.

Bring a pot of heavily salted water to a boil over medium-high heat. Add the pasta to the boiling water and cook according to package instructions, or until the pasta is al dente. Drain the pasta. Transfer the pasta to a large bowl to allow to cool.

Meanwhile, combine spinach, basil, chives, shallot, garlic, cashews, Parmesan cheese, nutritional yeast, vinegar, and lemon juice in the container of a blender. Pulse to start blending. Add olive oil in a stream to emulsify to desired consistency. Season with salt and pepper. Set aside.

Steam peas and asparagus until they slightly soften and become bright green, 2 to 3 minutes. (You can opt toblanch your vegetableshere as well, or simply microwave with a little water for the same amount of time.) Remove from heat, rinse with cold water, drain, and transfer on top of the pasta along with the green onions.

Add the dressing over the pasta and vegetables and toss gently to combine. You may or may not use all of it depending on how coated you like the pasta. Add feta and herbs, and taste for seasoning.

Enjoy immediately or refrigerate for 30 minutes before serving.