Neely's Lemon Pasta Salad
This recipe creates a refreshing lemon pasta salad featuring corkscrew pasta and blanched asparagus. A tangy Dijon-lemon dressing binds together fresh ingredients like cherry tomatoes, dill, peas, and crumbled feta cheese for a quick and flavorful side dish or light meal.
Equipment
- 1 Large Pot For boiling pasta and blanching asparagus
- 1 Slotted Spoon or Spider For removing asparagus from water
- 1 Small Bowl For whisking dressing
- 1 Large Serving Bowl For combining salad ingredients
- 1 Whisk For emulsifying the dressing
Ingredients
Main
- Salt
- 1 pound corkscrew pasta
- 1 pound asparagus
- 2 tablespoons Dijon mustard
- 1 garlic clove minced
- 1/4 cup fresh lemon juice
- 1/4 cup extra-virgin olive oil
- Freshly ground black pepper
- 1 pint cherry tomatoes halved
- 1/4 cup freshly chopped dill leaves
- 1 cup frozen peas defrosted
- 7 ounces crumbled feta cheese
Instructions
- Bring a large pot of salted water to a boil over high heat. Add the pasta and cook until al dente. Drain and rinse. Set aside.
- In another large pot of boiling salted water, add the asparagus and blanch until bright green and slightly tender, about 3 minutes. Remove with a slotted spoon or a spider and shock in icy cold water. Remove from the water and dry well.
- Trim the ends of the asparagus and cut into bite-size pieces on the bias.
- Whisk together the mustard, garlic, lemon juice, and olive oil in a small bowl. Season with salt and pepper, to taste.
- Combine the reserved asparagus and pasta in a large serving bowl. Add the tomatoes, dill, peas, feta, and the mustard dressing. Toss with tongs to coat the salad well. Taste and add additional salt and pepper, if needed.
Notes
1. Ensure pasta is cooked truly al dente for the best texture in a cold salad. Rinsing helps stop the cooking and cool it down quickly, preventing clumping.
2. Shocking the asparagus in ice water immediately after blanching is crucial to preserve its vibrant green color and crisp-tender texture. Dry it thoroughly before adding to the salad.
3. Taste the dressing and the final salad carefully. Pasta salads often need more salt and pepper than expected, especially after chilling.
2. Shocking the asparagus in ice water immediately after blanching is crucial to preserve its vibrant green color and crisp-tender texture. Dry it thoroughly before adding to the salad.
3. Taste the dressing and the final salad carefully. Pasta salads often need more salt and pepper than expected, especially after chilling.