Description
A refreshing and colorful asparagus pasta salad perfect for summer gatherings.
Ingredients
Scale
- 12 oz fusilli or rotini pasta
- 1 bunch asparagus, trimmed and chopped
- 1 cup green peas (fresh or thawed frozen)
- 4–5 radishes, thinly sliced
- 1/4 cup extra virgin olive oil
- 2 tbsp lemon juice
- 1 tsp lemon zest (optional)
- 1 tsp Dijon mustard
- 1 garlic clove, minced
- Salt and pepper to taste
- 1/3 cup crumbled feta cheese
- 2 tbsp chopped parsley
- Optional: chives or dill for added herbs
Instructions
- Boil pasta until al dente, then rinse under cold water and drain.
- Blanch asparagus and peas in boiling water for 2–3 minutes. Transfer to ice water, then drain.
- In a small bowl, whisk olive oil, lemon juice, zest, mustard, garlic, salt, and pepper.
- Combine pasta, asparagus, peas, radishes, and herbs in a large bowl.
- Pour dressing over and toss gently.
- Add feta cheese and give a light toss.
- Taste and adjust seasoning. Chill before serving if desired.
Notes
- This salad can be served immediately or chilled for a refreshing taste.
- Feel free to add other vegetables or proteins like grilled chicken or shrimp for variation.
- Make it vegan by omitting the feta cheese.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Salad
- Method: Mixed
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1/4 of recipe
- Calories: 280
- Sugar: 2g
- Sodium: 250mg
- Fat: 15g
- Saturated Fat: 3g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 4g
- Protein: 8g
- Cholesterol: 10mg