Asparagus Pasta Salad
A vibrant and refreshing Asparagus Pasta Salad that combines fresh vegetables and pasta, perfect for warm gatherings or light dinners.
Ingredients
Pasta and Vegetables
- 12 oz fusilli or rotini pasta Spiraled pasta retains dressing beautifully.
- 1 bunch asparagus Chopped into bite-sized pieces.
- 1 cup green peas Fresh or frozen.
- 4-5 radishes Thinly sliced for crunch.
Dressing
- 1/4 cup extra virgin olive oil Rich and aromatic.
- 2 tbsp lemon juice Brightens the dish.
- 1 tsp lemon zest Optional for extra citrus flavor.
- 1 tsp Dijon mustard Adds subtle sharpness.
- 1 clove garlic, minced Enhances overall flavor.
- Salt and pepper to taste Essential seasoning.
Toppings
- 1/3 cup crumbled feta cheese Creamy and tangy.
- 2 tbsp chopped parsley Adds color and flavor.
- Chives or dill (optional) Adds additional freshness.
Instructions
Preparation
- Cook the Pasta: Begin by cooking the fusilli or rotini pasta in boiling salted water until al dente. Rinse under cold water and drain.
- Blanch the Vegetables: Blanch the chopped asparagus and green peas for 2-3 minutes until tender-crisp, then transfer to an ice water bath.
- Prepare the Dressing: In a small bowl, whisk together olive oil, lemon juice, lemon zest, Dijon mustard, minced garlic, salt, and pepper.
- Combine the Ingredients: In a large mixing bowl, combine the cooled pasta, blanched asparagus, peas, radishes, and herbs. Toss gently.
- Dress the Salad: Pour the dressing over the salad and toss to coat. Sprinkle feta cheese on top.
- Season and Chill: Adjust seasoning with salt and pepper if needed. Chill in the refrigerator for 30 minutes before serving.
Notes
For extra flavor, marinate the pasta in dressing longer. Substitute feta with goat cheese or omit for dairy-free. Add cherry tomatoes or bell peppers for sweetness.