Spring Pasta Salad
A vibrant and refreshing Spring Pasta Salad bursting with seasonal ingredients, perfect for potlucks and casual gatherings.
- Prep Time: 20 mins
- Cook Time: 10 mins
- Total Time: 30 mins
- Yield: 4 servings
- Category: Dinner
- Method: Mixing
- Cuisine: American
- Diet: Vegetarian
Ingredients
Scale
1 pound Orecchiette or medium shells
1 bunch (about 1 lb) Fresh asparagus, trimmed and chopped
1 cup Fresh or frozen peas
1 pint Cherry or grape tomatoes, halved
1/2 cup Red onion, finely diced
4 ounces Feta cheese, crumbled (optional)
1/2 cup Good quality extra virgin olive oil
1/4 cup Fresh lemon juice
1 tablespoon Dijon mustard
2 cloves Garlic, minced
2 tablespoons Fresh dill, chopped
2 tablespoons Fresh parsley, chopped
Salt to taste
Black pepper to taste
Instructions
- Cook the Pasta: Bring a large pot of salted water to a boil. Add the pasta and cook until al dente (about 8-10 minutes)
- Blanch the Asparagus and Peas: In a pot of boiling water, blanch chopped asparagus for 2-3 minutes and peas for 1 minute, then transfer to an ice bath
- Make the Dressing: Whisk together olive oil, lemon juice, Dijon mustard, garlic, dill, parsley, salt, and pepper
- Assemble the Salad: Drain and rinse the pasta, then combine with asparagus, peas, tomatoes, onion, and feta in a bowl
- Dress and Toss: Pour the dressing over the salad, gently toss to coat
- Chill and Serve: Refrigerate for at least 30 minutes before serving to allow flavors to meld
Notes
Taste the dressing and adjust seasonings as needed.
Find it online: https://onthatplate.com/spring-pasta-salad/