Fresh Spring Pasta Salad
This vibrant spring pasta salad is packed with seasonal ingredients and a delightful lemon dill vinaigrette, making it a refreshing and healthy option for warm days.
Ingredients
Pasta and Vegetables
- 8 ounces your favorite pasta (like penne or fusilli)
- 1 bunch asparagus, trimmed and cut into bite-sized pieces Look for thin, firm stalks.
- 1 cup cherry tomatoes, halved
- 1 cup cucumber, diced
- 1/2 medium red onion, finely chopped
- 1/4 cup fresh dill, chopped
Dressing
- 1/4 cup olive oil
- 1 medium lemon, juiced and zested
- 1 tablespoon honey or maple syrup
- to taste Salt and pepper
Instructions
Preparation
- Cook the pasta according to package instructions until al dente. Drain and rinse under cold water to stop the cooking process. Set aside.
- In a pot of boiling water, blanch the asparagus pieces for 2-3 minutes until tender-crisp. Immediately transfer them to an ice bath to halt cooking and preserve color. Drain and set aside.
- In a large mixing bowl, combine the cooled pasta, asparagus, cherry tomatoes, cucumber, red onion, and dill.
Dressing
- In a jar or small bowl, whisk together the olive oil, lemon juice, lemon zest, honey or maple syrup, salt, and pepper until well combined.
- Pour the dressing over the pasta salad and toss gently to coat all the ingredients evenly.
- Let the salad sit for at least 15 minutes to allow flavors to meld before serving.
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Notes
This salad can be served alongside grilled chicken or shrimp for a complete meal. Garnish with additional fresh dill or lemon zest for presentation.