Description
A vibrant and fresh pasta salad featuring asparagus, peas, and a zesty lemon dill vinaigrette, perfect for spring gatherings.
Ingredients
- 12 ounces fusilli or penne pasta
- 1 bunch (about 1 pound or 450 grams) 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
- In a large pot, bring salted water to a boil. Add your pasta and cook according to package instructions until al dente, about 9-11 minutes, stirring occasionally.
- While the pasta cooks, prepare your asparagus by trimming off the woody ends. With about three minutes left of pasta cooking time, throw the asparagus pieces into the boiling water.
- Once done, drain both the pasta and asparagus together in a colander and rinse under cold water to halt the cooking process.
- In a small bowl or jar, whisk together the lemon juice, olive oil, Dijon mustard, honey or maple syrup, minced garlic, salt, and pepper until emulsified.
- In a large bowl, toss the cooled pasta, asparagus, peas, red onion, and chopped dill until well combined.
- Drizzle the lemon dill vinaigrette over the salad and gently toss to coat. Adjust seasoning if necessary and let rest for at least 10 minutes before serving.
Notes
Best enjoyed cold or at room temperature. Store in an airtight container for up to 3 days, keeping vinaigrette separate for freshness.
- Prep Time: 15
- Cook Time: 15
- Category: Salad
- Method: Boiling
- Cuisine: Mediterranean