Lemon Pasta Salad

Lemon Pasta Salad

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  • Prep Time

    minutes

  • Total Time

    minutes

  • Servings

    servings


Ingredients

  • 1

    pound corkscrew pasta

  • 1

    pound asparagus

  • 2

    tablespoons Dijon mustard

  • 1

    garlic clove, minced

  • ¼

    cup fresh lemon juice

  • ¼

    cup extra-virgin olive oil

  • freshly ground black pepper

  • 1

    pint cherry tomatoes, halved

  • ¼

    cup freshly chopped dill leaves

  • 1

    cup frozen peas, defrosted

  • 7

    ounces crumbled feta cheese

Directions

Bring a large pot of salted water to a boil over high heat. Add the pasta & cook until al dente. Drain & rinse. Set aside. In another large pot of boiling, salted water, add the asparagus & blanch until bright green & slightly tender, about 3 minutes. Remove with a slotted spoon & shock in icy cold water. Remove from the water & dry well. Trim the ends of the asparagus & cut into bite-size pieces on the bias. Whisk together the mustard, garlic, lemon juice & olive oil in a small bowl. Season with salt & pepper to taste. Combine the reserved asparagus & pasta in a large serving bowl. Toss with tongs to coat the salad well. Taste & add additional salt & pepper, if needed.


Nutrition

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