LEMON PASTA SALAD {neely's}

By grinder

Ingredients

• Salt
• 1 lb. corkscrew pasta
• 1 lb. asparagus
• 2 tablespoon Dijon mustard
• 1 garlic clove, minced
• 1/4 cup fresh lemon juice {2.25oz}
• 1/4 cup extra-virgin olive oil {1.75oz}
• Fresh ground black pepper
• 1 pint cherry tomatoes, halved
• 1/4 cup fresh chopped dill leaves
• 1 cup frozen peas, defrosted
• 7 oz. crumbled feta cheese

Details

Servings 4

Preparation

Step 1

Bring a large pot of salted water to a boil over high-heat. Add pasta and cook until al dente. Drain and rinse. Set aside.

In another large pot of boiling salted water, add asparagus and blanch until bright green and slightly tender, 3 minutes. Remove with a slotted spoon or a spider and shock in icy cold water. Remove from the water and dry well. Trim ends of the asparagus and cut into bite-size pieces on the bias.

Whisk together mustard, garlic, lemon juice and olive oil in a small bowl. Season with salt and pepper.

Combine the reserved asparagus and pasta in a large serving bowl. Add the tomatoes, dill, peas, feta and the mustard dressing. Toss with tongs to coat the salad well. Taste and add additional salt and pepper, if needed.