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Fresh Spring Pasta Salad Recipe with Asparagus and Lemon Dill Vinaigrette

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A bright and fresh pasta salad featuring tender asparagus, crisp peas, and a zingy lemon dill vinaigrette. Perfect as a quick side dish or a light main course for spring gatherings.

Ingredients

Scale
  • 12 ounces fusilli or penne pasta
  • 1 bunch (about 1 pound or 450 grams) asparagus, trimmed and cut into 1.5-inch pieces
  • 1 cup (150 grams) fresh or thawed peas
  • 1/4 cup finely diced red onion (optional)
  • 2 tablespoons chopped fresh dill
  • 3 tablespoons fresh lemon juice (from about 1 large lemon)
  • 1/3 cup (80 ml) extra virgin olive oil
  • 1 teaspoon honey or maple syrup
  • 1 teaspoon Dijon mustard
  • 1 small garlic clove, minced
  • Salt and freshly cracked black pepper to taste

Instructions

  1. Bring a large pot of salted water to a boil. Add 12 ounces of fusilli or penne and cook according to package instructions until al dente, usually 9–11 minutes. Stir occasionally to prevent sticking.
  2. While pasta cooks, trim woody ends off asparagus and cut into 1.5-inch pieces. About 3 minutes before pasta is done, add asparagus pieces to boiling water to blanch until bright green and tender-crisp.
  3. Drain pasta and asparagus together in a colander. Immediately rinse under cold water to stop cooking and cool the pasta salad base. Drain well to avoid watery salad.
  4. In a small bowl or jar, whisk together lemon juice, olive oil, Dijon mustard, honey or maple syrup, minced garlic, salt, and pepper until emulsified and slightly thickened.
  5. In a large bowl, toss cooled pasta and asparagus with peas, diced red onion, and chopped fresh dill.
  6. Pour the lemon dill vinaigrette over the salad and toss gently but thoroughly to coat every piece.
  7. Taste and adjust seasoning with more salt, pepper, or lemon juice if needed. Let the salad rest for at least 10 minutes before serving to let flavors meld.

Notes

Rinsing pasta under cold water is key to cool the dish quickly and avoid mushiness. Whisk or shake vinaigrette thoroughly for a smooth, emulsified dressing. Let salad rest for at least 10 minutes before serving to meld flavors. For gluten-free, use gluten-free pasta. Optional additions include feta, goat cheese, grilled chicken, or chickpeas for protein boost.

Nutrition

Keywords: pasta salad, asparagus salad, lemon dill vinaigrette, spring salad, easy side dish, fresh pasta salad

Find it online: https://fizzlefork.com/fresh-spring-pasta-salad-recipe-with-asparagus-and-lemon-dill-vinaigrette-easy-homemade-side-dish/