Description
This spring pasta salad with asparagus is a light and refreshing dish packed with crisp vegetables, tender pasta, and a bright vinaigrette. Made without mayo, it is perfect for picnics, lunches, or warm-weather dinners.
Ingredients
- 12 oz pasta
- 1 bunch asparagus, trimmed and cut into bite-sized pieces
- 1 cup cherry tomatoes, halved
- 1/2 cup cucumber, diced
- 1/4 cup red onion, thinly sliced
- 1/4 cup feta cheese, crumbled
- 1/4 cup olive oil
- 2 tablespoons lemon juice
- 1 tablespoon Dijon mustard
- 1 teaspoon honey
- 1 clove garlic, minced
- Salt and black pepper to taste
- 2 tablespoons fresh parsley, chopped
Instructions
- Cook the pasta according to package directions until al dente. Drain and rinse under cold water.
- Blanch the asparagus in boiling water for 2 minutes, then transfer immediately to ice water to stop the cooking process. Drain well.
- In a small bowl, whisk together olive oil, lemon juice, Dijon mustard, honey, garlic, salt, and black pepper.
- In a large mixing bowl, combine the pasta, asparagus, cherry tomatoes, cucumber, red onion, feta cheese, and parsley.
- Pour the dressing over the salad and toss until evenly coated.
- Chill for at least 20 minutes before serving for the best flavor.
Notes
- You can substitute feta with goat cheese or leave it out for a dairy-free option.
- Add grilled chicken or chickpeas for extra protein.
- This salad keeps well in the refrigerator for up to 3 days.
- Use gluten-free pasta to make the recipe fully gluten free.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Salad
- Method: Boil
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 320 kcal
- Sugar: 4 g
- Sodium: 290 mg
- Fat: 14 g
- Saturated Fat: 3 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 40 g
- Fiber: 3 g
- Protein: 8 g
- Cholesterol: 10 mg
