| Level: | Easy |
| Total: | 30 min |
| Prep: | 10 min |
| Cook: | 20 min |
| Yield: | 4 to 6 servings |
Ingredients
- 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.
Nutrition Facts
| Serving Size | 1 of 6 servings |
| Calories | 499 |
| Total Fat | 18 g |
| Saturated Fat | 6 g |
| Carbohydrates | 68 g |
| Dietary Fiber | 6 g |
| Sugar | 6 g |
| Protein | 18 g |
| Cholesterol | 29 mg |
| Sodium | 677 mg |
Reviews
This was incredible! Very light and fresh, great on a warm summer evening! Everyone raved about it! I took the advice of other reviewers and doubled the amount of dressing, and I’m glad I did – made it early in the day and when I took it out hours later for dinner, it was dry and definitely needed more dressing. Will be making this lots over the summer!
Has anyone made this a day ahead?
If you enjoy lemon/dill, this recipe is for you! Peas add a nice little sweetness, salty feta, great flavors! I always double up the dressing. I rotate between this pasta salad and Ina’s roasted shrimp and orzo salad.(usually skip the shrimp, although it’s awesome roasted the way she does it.)
Always a hit at my dinner table. We love it in the summer. Nice and refreshing. Didn’t change anything.
So so yummy! Took me longer than I thought, but the outcome was really nice.
What a unique pasta salad! I just love Food Network. This is really good. Agree with all the other reviews – you have to double the dressing amount. And make sure you don’t cook the asparagus too long. I think 2 min is enough. Mine were borderline overcooked at 3-4 min
This was a big hit at a summer cookout. Adding to regular rotation
I made this as a side dish for a summer grill out. It was light and fresh. Loved the asparagus, lemon, and dill. The one thing I would change is to make more of the dressing.
Excellent – I will make it often. I did read reviews and made a few changes – less dijon mustard (not a big fan) and a drizzle of honey. Corn instead of peas since that is what I had on hand. I also used one-half the amount of pasta. Great flavor. May add some beans to it next time.
The whole family loved this recipe. The lemon really lightens it up and asparagus added interest. Perfect side salad for a summer cookout.