Lemon-Dijon Asparagus and Pea Macaroni Salad
A fresh and vibrant salad featuring macaroni, asparagus, peas, and a tangy lemon-Dijon dressing—perfect for springtime picnics or barbecues.
Ingredients
Main ingredients
- 2 cups macaroni pasta Use any shape you prefer.
- 1 bunch asparagus, trimmed and cut into bite-sized pieces
- 1 cup fresh or frozen peas If using frozen, thaw them before adding.
- ½ cup cherry tomatoes, halved
- ¼ cup red onion, finely chopped
- ½ cup feta cheese, crumbled Can substitute with vegan cheese.
Dressing
- 3 tablespoons olive oil
- 2 tablespoons Dijon mustard
- 1 tablespoon lemon juice Freshly squeezed is recommended.
- 1 tablespoon zest of 1 lemon
- Salt and pepper to taste
Garnish
- Fresh parsley or dill for garnish
HOMECOOKIN Slow Cooker, Extra Large 10 Quart Digital Programmable Slow Cookers with Timer
Ninja Air Fryer with Air Crisp | 5 QT Capacity fits up to 4lbs of Fries | 4-in-1 Pro
Instant Pot 6QT VORTEX Plus Air Fryer, 6-in-1
Cuisinart Stand Mixer, 12 Speed, 5.5 Quart Stainless Steel Bowl, Chef’s Whisk, Mixing Paddle, Dough Hook, Splash Guard w/ Pour Spout, White Linen, SM-50NAS, Manual
Instructions
Preparation
- Fill a large pot with water and bring it to a boil. Add a pinch of salt.
- Cook the macaroni pasta according to package instructions until al dente. Once cooked, drain and rinse under cold water to stop the cooking process. Set aside.
- In the same pot, add the asparagus pieces to the boiling water and blanch for about 2-3 minutes until they turn bright green and are slightly tender. Remove the asparagus and transfer it to a bowl of ice water to cool quickly.
- If using frozen peas, run them under warm water to thaw. If fresh, add them to the same boiling water for about 2 minutes until tender but still bright green. Drain and rinse.
Mixing
- In a large mixing bowl, combine the drained macaroni, asparagus, peas, cherry tomatoes, red onion, and feta cheese.
- In a small bowl, whisk together the olive oil, Dijon mustard, lemon juice, lemon zest, salt, and pepper until smooth and well mixed.
- Pour the dressing over the macaroni salad and gently toss until everything is well coated.
- Taste and adjust the seasoning with more salt and pepper if desired.
Chill
- Chill the salad in the refrigerator for at least 30 minutes before serving to allow the flavors to meld.
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Notes
Can be made a day ahead and stored in the refrigerator. Adjust the dressing ingredients for preferred tanginess.