Why Make This Recipe
This Fresh Spring Pasta Salad with Asparagus and Lemon Dill Vinaigrette is a delightful way to celebrate the flavors of spring. It’s light, refreshing, and packed with vibrant colors and textures. The combination of tender pasta, crisp asparagus, and sweet peas makes it a perfect side dish or a satisfying main meal. With its zesty lemon dill vinaigrette, this salad not only looks fantastic but also bursts with flavor. It’s a great option for picnics, potlucks, or family dinners.
How to Make Fresh Spring Pasta Salad
Ingredients
- 12 ounces fusilli or penne pasta
- 1 bunch (about 1 pound or 450 grams) asparagus, trimmed and cut into 1.5-inch pieces
- 1 cup (150 grams) fresh or thawed peas
- 1/4 cup finely diced red onion (optional)
- 2 tablespoons chopped fresh dill
- 3 tablespoons fresh lemon juice (from about 1 large lemon)
- 1/3 cup (80 ml) extra virgin olive oil
- 1 teaspoon honey or maple syrup
- 1 teaspoon Dijon mustard
- 1 small garlic clove, minced
- Salt and freshly cracked black pepper to taste
Directions
Bring a large pot of salted water to a boil. Add 12 ounces of fusilli or penne and cook according to package instructions until al dente, usually 9–11 minutes. Stir occasionally to prevent sticking.
While the pasta cooks, trim the woody ends off the asparagus and cut it into 1.5-inch pieces. About 3 minutes before the pasta is done, add the asparagus pieces to the boiling water to blanch until bright green and tender-crisp.
Drain the pasta and asparagus together in a colander. Immediately rinse under cold water to stop cooking and cool the pasta salad base. Drain well to avoid a watery salad.
In a small bowl or jar, whisk together the lemon juice, olive oil, Dijon mustard, honey or maple syrup, minced garlic, salt, and pepper until emulsified and slightly thickened.
In a large bowl, toss the cooled pasta and asparagus with the peas, diced red onion, and chopped fresh dill.
Pour the lemon dill vinaigrette over the salad and toss gently but thoroughly to coat every piece.
Taste and adjust seasoning with more salt, pepper, or lemon juice if needed. Let the salad rest for at least 10 minutes before serving to let the flavors meld.
How to Serve Fresh Spring Pasta Salad
This pasta salad can be served either cold or at room temperature. It pairs well with grilled meats, sandwiches, or can be enjoyed as a light meal on its own. For a special touch, garnish with extra dill or lemon zest before serving.
How to Store Fresh Spring Pasta Salad
If you have leftovers, store them in an airtight container in the refrigerator. The salad will stay fresh for about 3 days. If it becomes dry after a day, add a splash of olive oil or a bit more lemon juice to bring it back to life before serving again.
Tips to Make Fresh Spring Pasta Salad
- Be careful not to overcook the pasta. It should be al dente so it holds up well in the salad.
- Feel free to add more seasonal vegetables like cherry tomatoes, bell peppers, or radishes for added color and nutrition.
- For a creamier dressing, you may replace some olive oil with plain yogurt.
Variation
If you’re looking for a variation, consider adding some cubed feta cheese or roasted chickpeas for extra protein. You can also swap the dill for basil or parsley, depending on your taste preference.
FAQs
1. Can I use other types of pasta?
Yes, you can use any pasta you prefer or have on hand, such as bowtie, rotini, or gluten-free pasta.
2. Can I make this salad ahead of time?
Absolutely! This salad can be made ahead of time, making it a great option for meal prep or gatherings. Just make sure to add the dressing shortly before serving to keep everything fresh.
3. What can I substitute for asparagus?
If you don’t have asparagus, you can use green beans, broccoli florets, or zucchini instead. Just make sure to cook them briefly until they are tender-crisp.
Fresh Spring Pasta Salad with Asparagus and Lemon Dill Vinaigrette
- Total Time: 30 minutes
- Yield: 4 servings 1x
- Diet: Vegetarian
Description
A light and refreshing pasta salad featuring asparagus, peas, and a zesty lemon dill vinaigrette, perfect for spring gatherings.
Ingredients
- 12 ounces fusilli or penne pasta
- 1 bunch (about 1 pound or 450 grams) asparagus, trimmed and cut into 1.5-inch pieces
- 1 cup (150 grams) fresh or thawed peas
- 1/4 cup finely diced red onion (optional)
- 2 tablespoons chopped fresh dill
- 3 tablespoons fresh lemon juice (from about 1 large lemon)
- 1/3 cup (80 ml) extra virgin olive oil
- 1 teaspoon honey or maple syrup
- 1 teaspoon Dijon mustard
- 1 small garlic clove, minced
- Salt and freshly cracked black pepper to taste
Instructions
- Bring a large pot of salted water to a boil. Add pasta and cook according to package instructions until al dente, about 9–11 minutes.
- While the pasta cooks, trim the asparagus and cut it into pieces. About 3 minutes before the pasta is done, add the asparagus to the boiling water.
- Drain the pasta and asparagus together and rinse under cold water to stop cooking.
- In a small bowl or jar, whisk together lemon juice, olive oil, Dijon mustard, honey, minced garlic, salt, and pepper until emulsified.
- In a large bowl, combine the cooled pasta, asparagus, peas, red onion, and dill.
- Pour the vinaigrette over the salad and toss gently to coat.
- Taste and adjust seasoning with salt, pepper, or lemon juice if needed. Let rest for 10 minutes before serving.
Notes
Serve cold or at room temperature. Store leftovers in an airtight container in the refrigerator for up to 3 days.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Side Dish
- Method: Boiling
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 250
- Sugar: 3g
- Sodium: 250mg
- Fat: 18g
- Saturated Fat: 2g
- Unsaturated Fat: 16g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 5g
- Protein: 7g
- Cholesterol: 0mg
Keywords: pasta salad, spring salad, asparagus salad, vegetarian recipe, healthy meal
