Description
Mediterranean-inspired asparagus pasta salad delivers fresh spring flavors with al dente pasta and crisp vegetables. Herbal dressing and feta cheese elevate this light, nutritious dish you’ll crave for summer gatherings.
Ingredients
Scale
Main Ingredients:
- 1 pound (454 grams) short-cut pasta (rotini, fusilli, penne, or farfalle)
- 1 pound (454 grams) asparagus, ends trimmed and cut into 1-inch pieces
- 1 cup (150 grams) frozen peas
- 1 cup (150 grams) radish, halved and thinly sliced
Herbs:
- 1/4 cup (15 grams) parsley, roughly chopped
- 2 tablespoons (8 grams) fresh dill, finely chopped
Dressing Ingredients:
- 1/4 cup (60 grams) ricotta cheese
- 1/4 cup (60 milliliters) olive oil
- 1 clove garlic, finely minced or grated
- 3 tablespoons (45 milliliters) lemon juice
- 1 teaspoon lemon zest
- 1/2 teaspoon salt, plus more as needed
- Black pepper, to taste
Instructions
- Craft the luscious dressing by whisking ricotta, olive oil, minced garlic, lemon juice, zest, and salt in a small bowl until silky smooth. Reserve for later integration.
- Meticulously clean asparagus, snipping away tough woody ends, then slice into elegant one-inch segments. Thoroughly wash radishes and halve them before creating delicate thin slices.
- Ignite a large pot of salted water to rolling boil, then submerge pasta. Cook until perfectly al dente, typically 8-10 minutes. Drain in colander and rinse with cold water to halt cooking process, ensuring crisp texture.
- Simultaneously prepare an ice bath. Introduce sliced asparagus into boiling water, cooking precisely 2 minutes. Incorporate frozen peas, continuing for additional minute until vegetables maintain vibrant green hue. Swiftly transfer to ice water, then drain and gently pat dry.
- Merge cooled pasta, blanched vegetables, radish slivers, fresh parsley, and dill in expansive mixing bowl. Cascade reserved dressing over ingredients, gently folding to distribute flavors evenly. Calibrate seasoning with additional olive oil, salt, or pepper as desired.
- Serve immediately at ambient temperature or refrigerate. This versatile salad maintains optimal quality for five days when stored in sealed container, presenting an ideal make-ahead culinary creation.
Notes
- Customize the ricotta dressing by adding fresh herbs like basil or chives for extra flavor complexity.
- Choose gluten-free pasta to make this recipe suitable for those with wheat sensitivities.
- Experiment with different seasonal vegetables like roasted zucchini or grilled bell peppers to create unique variations.
- Toast pine nuts or sliced almonds for a crunchy texture contrast that elevates the overall dish.
- Prep Time: 20 minutes
- Cook Time: 12 minutes
- Category: Lunch, Appetizer, Snacks
- Method: Boiling
- Cuisine: Italian
Nutrition
- Serving Size: 6
- Calories: 370
- Sugar: 3g
- Sodium: 350mg
- Fat: 20g
- Saturated Fat: 3g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 5g
- Protein: 10g
- Cholesterol: 10mg