Description
Fresh Spring Pasta Salad with Asparagus and Lemon Dill Vinaigrette is a vibrant and refreshing dish that captures the essence of spring. Bursting with colorful vegetables such as tender asparagus, sweet peas, and zesty dressing, this salad is not just visually appealing; it’s also incredibly satisfying. Perfect for potlucks, picnics, or light dinners, this easy-to-make recipe can be prepared in just 25 minutes. The tangy lemon dill vinaigrette adds a delightful burst of flavor that ties all the ingredients together. Enjoy it on its own, or pair it with grilled chicken for a complete meal.
Ingredients
Scale
- 12 ounces fusilli or penne pasta
- 1 bunch asparagus (1 pound), trimmed and cut into 1.5-inch pieces
- 1 cup fresh or thawed peas
- 2 tablespoons chopped fresh dill
- 3 tablespoons lemon juice
- 1/3 cup 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
- Boil a large pot of salted water. Add pasta and cook until al dente (9-11 minutes).
- Blanch asparagus in boiling water for the last three minutes of cooking.
- Drain pasta and asparagus; rinse under cold water to cool.
- Whisk together vinaigrette ingredients in a small bowl.
- In a large bowl, combine cooled pasta, asparagus, peas, and dill.
- Pour vinaigrette over salad; toss gently to combine.
- Let sit for at least 10 minutes before serving.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Salad
- Method: Boiling
- Cuisine: American
Nutrition
- Serving Size: 1 cup (150g)
- Calories: 260
- Sugar: 2g
- Sodium: 200mg
- Fat: 14g
- Saturated Fat: 2g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 4g
- Protein: 7g
- Cholesterol: 0mg