Description
A vibrant and refreshing pasta salad featuring asparagus, sweet 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 (150 grams) 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 (80 ml) 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 9–11 minutes, stirring occasionally.
- About 3 minutes before the pasta is done, add the asparagus to the boiling water.
- Drain the pasta and asparagus, then rinse them under cold water to stop the cooking process.
- In a small bowl, 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 and asparagus with the peas, diced red onion, and chopped dill.
- Pour the vinaigrette over the salad and toss to coat thoroughly.
- Let the salad rest for at least 10 minutes before serving, allowing the flavors to meld.
Notes
For added flavor, use high-quality olive oil and feel free to experiment with other vegetables or herbs.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Salad
- Method: Mixing
- Cuisine: American