Lemon Pasta Salad

By gina62_cooks

Ingredients

• 1 lb corkscrew pasta
• 1 lb asparagus
• 2 TBSP Dijon mustard
• 1 garlic clove, minced
• 1/4 cup fresh lemon juice
• 1/4 cup olive oil
• Fresh black pepper
• 1 pt cherry tomatoes, halved
• 1/4 cup freshly 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 the pasta and cool til al dente. Drain and rinse. Set aside.
In another pot of boiling salted water, add the asparagus and blanch about 3 minutes. Remove with slotted spoon and shock in ice water. Remove from the water and dry well.
Trim the ends of the asparagus and cut into bite-size pieces.
Whisk together the mustard, garlic, lemon juice, and olive oil in a small bowl. Season with salt and pepper.
Combine the asparagus and pasta in a large bowl. Add the tomatoes, dill, peas, feta and the mustard dressing. Toss to coat the salad well. Taste and add salt and pepper, if needed.