Fresh Spring Pasta Salad with Asparagus and Lemon Dill Vinaigrette
A refreshing and vibrant pasta salad featuring tender fusilli or penne, crisp asparagus, and sweet peas, all tossed in a zesty lemon dill vinaigrette, perfect for spring gatherings.
Ingredients
Main Ingredients
- 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) Omit for milder flavor
- 2 tablespoons chopped fresh dill
Vinaigrette
- 3 tablespoons fresh lemon juice (from one 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 the pasta and cook according to package instructions until al dente, around 9–11 minutes, stirring occasionally.
- Three minutes before the pasta is finished, add the asparagus to the boiling water. Blanch until bright green and tender-crisp.
- Drain the pasta and asparagus and rinse under cold water to stop the cooking process.
Making the Vinaigrette
- In a small bowl, whisk together lemon juice, olive oil, Dijon mustard, honey or maple syrup, minced garlic, salt, and pepper.
Combining the Salad
- In a large bowl, combine the cooled pasta, asparagus, peas, red onion (if using), and dill.
- Pour the vinaigrette over the salad and toss gently to combine.
- Adjust seasoning to taste and let the salad sit for at least 10 minutes before serving.
Notes
This salad can be served cold or at room temperature. For added flavor, consider serving with freshly grated Parmesan cheese or alongside some crusty bread. Leftovers keep well in the refrigerator for about 3–4 days.