Description
A vibrant and light pasta salad featuring tender asparagus, sweet peas, and a tangy lemon dill vinaigrette, perfect for spring gatherings.
Ingredients
- 12 ounces fusilli or penne pasta
- 1 bunch (about 1 pound) 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 (from about 1 large lemon)
- 1/3 cup extra virgin olive oil
- 1 teaspoon honey or maple syrup
- 1 teaspoon Dijon mustard
- 1 small garlic clove, minced
- Salt to taste
- Freshly cracked black pepper to taste
Instructions
- In a large pot, bring salted water to a boil.
- Add the pasta and cook according to package instructions until al dente, stirring occasionally.
- About 3 minutes before the pasta finishes cooking, add the asparagus to the boiling water, cooking until it is bright green and tender-crisp.
- Drain the pasta and asparagus together, then rinse under cold water to halt the cooking process.
- In a small bowl, whisk together lemon juice, olive oil, Dijon mustard, honey (or maple syrup), minced garlic, salt, and pepper until well emulsified.
- In a large bowl, toss the cooled pasta and asparagus with peas, red onion (if using), and fresh dill.
- Pour the lemon dill vinaigrette over the salad and toss gently to coat.
- Taste and adjust seasoning if needed. Let it sit for at least 10 minutes before serving.
Notes
This salad can be served chilled or at room temperature. Consider garnishing with additional dill or feta cheese.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Salad
- Method: Mixing
- Cuisine: American