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Fresh Spring Pasta Salad with Asparagus and Lemon Dill Vinaigrette

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A vibrant and flavorful pasta salad celebrating the fresh tastes of spring with asparagus, peas, and a zesty lemon dill vinaigrette.

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

  1. Bring a large pot of salted water to a boil. Add pasta and cook according to package instructions until al dente (9–11 minutes). Stir occasionally.
  2. About 3 minutes before the pasta is done, add asparagus to the boiling water until bright green and tender-crisp.
  3. Drain pasta and asparagus, rinse under cold water, and drain well.
  4. In a small bowl, whisk together lemon juice, olive oil, Dijon mustard, honey or maple syrup, minced garlic, salt, and pepper.
  5. In a large bowl, toss cooled pasta and asparagus with peas, red onion, and dill.
  6. Pour vinaigrette over the salad and toss gently. Adjust seasoning as needed.
  7. Let the salad rest for at least 10 minutes before serving. Serve cold or at room temperature.

Notes

Use fresh seasonal vegetables for best flavor. Store leftovers in an airtight container in the refrigerator for up to three days.

Nutrition

Keywords: pasta salad, spring salad, asparagus salad, vegetarian pasta

Find it online: https://yourfavoriterecipes.com/fresh-spring-pasta-salad-asparagus-lemon-dill-vinaigrette-2/