Neely's Lemon Pasta Salad
Serves: 4
Mohammad Wiegand
1 January 1970
Based on User reviews:
46
Spice
49
Sweetness
55
Sourness
43
mins
Prep time (avg)
4.6
Difficulty
Ingredients:
1
Salt450 g
Pasta (corkscrew)450 g
Asparagus2 tbsps
Dijon Mustard1 cup
Lemon Juice (fresh)1 cup
Extra-Virgin Olive Oil1 cup
Pea (frozen, defrosted)200 g
Crumbled Feta CheeseDirections:
1
Watch how to make this recipe
2
Bring a large pot of salted water to a boil over high heat
3
Add the pasta and cook until al dente
4
Drain and rinse
5
Set aside
6
In another large pot of boiling salted water, add the asparagus and blanch until bright green and slightly tender, about 3 minutes
7
Remove with a slotted spoon or a spider and shock in icy cold water
8
Remove from the water and dry well
9
Trim the ends of the asparagus and cut into bite-size pieces on the bias
10
Whisk together the mustard, garlic, lemon juice, and olive oil in a small bowl
11
Season with salt and pepper, to taste
12
Combine the reserved asparagus and pasta in a large serving bowl
13
Add the tomatoes, dill, peas, feta, and the mustard dressing
14
Toss with tongs to coat the salad well
15
Taste and add additional salt and pepper, if needed