Lemon Pasta Salad
By jwbrouss
Ingredients
- 1 pound corkscrew pasta
- 1 pound asparagus
- 2 tablespoons Dijon mustard
- 1 garlic clove, minced
- 1/4 cup fresh lemon juice
- 1/4 cup extra-virgin olive oil
- freshly ground black pepper
- 1 pint cherry tomatoes, halved
- 1/4 cup freshly chopped dill leaves
- 1 cup frozen peas, defrosted
- 7 ounces crumbled feta cheese
Details
Servings 4
Preparation time 10mins
Cooking time 30mins
Preparation
Step 1
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.
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