Description
A light and refreshing pasta salad featuring asparagus, peas, and a zesty lemon dill vinaigrette, perfect for spring gatherings.
Ingredients
Scale
- 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