This Asparagus pasta salad is fresh, easy to make and perfect spring or summer side dish. It comes together quickly and has a bright, vinaigrette style lemon dressing and loads of fresh herbs. A great packed lunch, or served as a delicious side to the summer bbq or picnic.
- 1 pound dried pasta of choice (fusilli, bowtie, farfalle, gemelli or orecchiette pasta)
- 2 cups frozen peas (or fresh)
- 1 lb. asparagus, trimmed and sliced at a diagonal into 1-inch pieces
- ½ red onion, thinly sliced
- ½ cup feta cheese, crumbled
- ½ cup fresh dill and/or basil, chopped
- ¼ cup olive oil, preferable extra virgin
- 1 large lemon, zest and juice
- 1 garlic clove, minced
- 1 tablespoon honey or maple syrup
- 1 teaspoon dijon mustard
- 1 teaspoon sea salt
- ½ teaspoon ground black pepper
-
Wash the asparagus and break off the woody end part. It will naturally snap off when holding the asparagus at the top and bottom and gently bending it. Cut the trimmed asparagus into 1-inch pieces.
-
Cook the pasta according to package instructions. For the last 3 minutes of boiling, add the asparagus pieces and the frozen peas (If using fresh peas, no need to cook them, so do not ad with the asparagus). Let the vegetables boil with the pasta for 3 minutes, then drain and rinse in very cold water. Add to a large salad bowl.
-
While the pasta is cooking, prepare the dressing. In a small bowl, stir together the ingredients for the dressing and set aside.
-
Add the red onion, feta cheese and chopped dill to the salad bowl with the pasta, asparagus and peas.
-
Pour over the dressing and gently toss. Top with some extra dill and feta cheese and season with more salt and pepper to taste before serving.