Description
A vibrant pasta salad celebrating spring flavors with asparagus, sweet peas, and a zesty lemon dill vinaigrette.
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
- Bring a large pot of salted water to a boil.
- Add the pasta and cook until al dente (about 9–11 minutes), stirring occasionally.
- When there are 3 minutes left for the pasta to finish cooking, add the trimmed asparagus to the boiling water to blanch it.
- Drain the pasta and asparagus, rinsing under cold water to stop the cooking process.
- In a small bowl, whisk together lemon juice, olive oil, mustard, honey, minced garlic, salt, and pepper.
- In a large bowl, toss the cooled pasta, asparagus, peas, red onion (if using), and dill.
- Pour the dressing over the salad and toss well to coat everything evenly.
- Let the salad rest for about 10 minutes before serving to allow the flavors to meld.
Notes
For the freshest flavor, use seasonal ingredients. Customize the dressing or add proteins like grilled shrimp or cooked chicken for a heartier meal.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Salad
- Method: Boiling
- Cuisine: American