Fresh Spring Pasta Salad
A vibrant and refreshing pasta salad featuring asparagus, peas, and a tangy lemon dill vinaigrette, perfect for springtime picnics and potlucks.
Ingredients
Pasta and Vegetables
- 12 ounces fusilli or penne pasta
- 1 bunch asparagus, trimmed and cut into 1.5-inch pieces (about 1 pound or 450 grams)
- 1 cup fresh or thawed peas
- 1/4 cup finely diced red onion (optional)
- 2 tablespoons chopped fresh dill
Lemon Dill Vinaigrette
- 3 tablespoons fresh lemon juice (from about 1 large lemon)
- 1/3 cup extra virgin olive oil
- 1 teaspoon honey or maple syrup
- 1 teaspoon Dijon mustard
- 1 small clove garlic, minced
- Salt and freshly cracked black pepper to taste
Instructions
Cooking the Pasta and Asparagus
- 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 pasta cooks, trim woody ends off asparagus and cut into 1.5-inch pieces. About 3 minutes before pasta is done, add asparagus pieces to boiling water to blanch until bright green and tender-crisp.
- Drain 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 watery salad.
Preparing the Vinaigrette
- In a small bowl or jar, whisk together lemon juice, olive oil, Dijon mustard, honey or maple syrup, minced garlic, salt, and pepper until emulsified and slightly thickened.
Combining the Salad
- In a large bowl, toss cooled pasta and asparagus with 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 flavors meld.
Notes
This pasta salad can be served immediately or stored for later. It pairs well with grilled meats, making it a great side dish for barbecues or picnics. If you have leftovers, they can be enjoyed cold or at room temperature. To refresh flavors before serving, drizzle a little extra lemon juice or olive oil over the salad.