Description
A vibrant pasta salad celebrating spring with fresh asparagus, 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 according to package instructions until al dente, usually around 9 to 11 minutes.
- Prepare the asparagus by trimming and cutting it into 1.5-inch pieces. Three minutes before the pasta finishes cooking, add the asparagus to the boiling water.
- Drain the pasta and asparagus together using a colander, then rinse under cold water to stop the cooking process and drain well.
- Whisk together the lemon juice, olive oil, Dijon mustard, honey or maple syrup, minced garlic, salt, and pepper in a small bowl or jar until emulsified.
- Toss the cooled pasta and asparagus with peas, red onion, and dill in a large bowl.
- Pour the vinaigrette over the salad, gently toss everything, and adjust the seasoning if needed. Let the salad rest for at least 10 minutes before serving.
Notes
For the best results, use fresh herbs and feel free to experiment with different pasta shapes. This salad is best enjoyed fresh.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Salad
- Method: No Cooking Required
- Cuisine: Italian