Description
A refreshing and zesty lemon herb asparagus pasta salad combining tender pasta, crisp asparagus, juicy cherry tomatoes, and tangy feta cheese, all tossed in a vibrant lemon herb vinaigrette. Perfect as a light lunch or a flavorful side dish for any occasion.
Ingredients
Scale
Salad Ingredients
- 12 oz Short pasta (e.g., rotini, fusilli, penne)
- 1 lb Fresh asparagus (woody ends trimmed, cut into 1-inch pieces)
- 1 cup Cherry tomatoes (halved)
- 1/2 cup Red onion (finely diced)
- 1/2 cup Feta cheese (crumbled)
- 1/4 cup Fresh parsley (chopped)
Vinaigrette
- 1/2 cup Extra virgin olive oil
- 3 tbsp Fresh lemon juice
- 1 tbsp Dijon mustard
- 1 clove Garlic (minced)
- 1 tsp Dried oregano
- 1/2 tsp Salt
- 1/4 tsp Black pepper (freshly ground)
Instructions
- Cook the Pasta and Asparagus: Bring a large pot of salted water to a boil. Add the pasta and cook according to package directions until al dente. About 3 minutes before the pasta finishes cooking, add the trimmed asparagus pieces to the boiling water with the pasta.
- Drain and Cool: Drain the pasta and asparagus in a colander. Rinse briefly with cold water to stop the cooking process and cool them down. Transfer the cooled pasta and asparagus to a large mixing bowl.
- Prepare the Vinaigrette: While the pasta is cooking, whisk together the olive oil, fresh lemon juice, Dijon mustard, minced garlic, dried oregano, salt, and black pepper in a small bowl until well combined and emulsified.
- Assemble the Salad: Add the halved cherry tomatoes, finely diced red onion, crumbled feta cheese, and chopped fresh parsley to the bowl with the cooled pasta and asparagus.
- Toss with Vinaigrette: Pour the lemon herb vinaigrette over the salad ingredients. Toss gently until everything is evenly coated.
- Chill and Serve: Taste and adjust seasoning if necessary. For best flavor, cover and refrigerate the salad for at least 30 minutes before serving to allow the flavors to meld. Serve chilled or at room temperature.
Notes
- Use short pasta shapes like rotini, fusilli, or penne for best texture and flavor absorption.
- Trimming the woody ends of the asparagus ensures tenderness.
- Rinsing pasta and asparagus with cold water stops cooking and keeps the vegetables crisp.
- Make the vinaigrette while pasta cooks to save time.
- Chilling the salad for at least 30 minutes enhances the flavor meld.
- This salad can be made a day ahead and stored covered in the refrigerator.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Salad
- Method: Stovetop
- Cuisine: Mediterranean
Keywords: lemon herb asparagus pasta salad, Mediterranean pasta salad, summer pasta salad, vegetarian pasta salad, lemon vinaigrette pasta salad
