Description
A vibrant pasta salad featuring asparagus and a zesty lemon dill vinaigrette, perfect for spring gatherings.
Ingredients
- 12 ounces fusilli or penne pasta
- 1 bunch asparagus, trimmed and cut into 1.5-inch pieces
- 1 cup fresh or thawed peas
- 1/4 cup finely diced red onion (optional)
- 2 tablespoons chopped fresh dill
- 3 tablespoons fresh lemon juice
- 1/3 cup extra virgin olive oil
- 1 teaspoon honey or maple syrup
- 1 teaspoon Dijon mustard
- 1 small garlic clove, minced
- Salt and freshly cracked black pepper to taste
Instructions
- Begin by bringing a large pot of salted water to a boil. Add in your choice of pasta and cook as directed on the package until al dente, about 9 to 11 minutes.
- While the pasta cooks, prepare the asparagus by trimming and cutting it. Three minutes before the pasta is done, toss the asparagus into the boiling water to blanch.
- Once done, drain your pasta and asparagus together in a colander, then rinse them under cold water to halt the cooking process.
- In a small bowl or jar, whisk together the lemon juice, olive oil, Dijon mustard, honey or maple syrup, minced garlic, salt, and pepper until well emulsified.
- In a large mixing bowl, combine the cooled pasta and asparagus with the peas, red onion, and dill.
- Finally, pour the vinaigrette over the salad, gently tossing everything to combine. Adjust seasoning if needed and let it rest for at least 10 minutes before serving.
Notes
This pasta salad can be customized with seasonal vegetables and holds up well in the fridge for up to three days.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Salad
- Method: Mixing
- Cuisine: American