Description
A refreshing Asparagus Pasta Salad with Lemon Dressing, perfect for a vegetarian meal.
Ingredients
Scale
- 2 cups dry pasta, short shape
- 1 bunch asparagus, woody ends removed and cut into 1-inch pieces
- 1.5 tsp olive oil, for sautéing asparagus
- 12 ounces cherry or grape tomatoes, halved
- 1/4 cup fresh dill, chopped
- 1/4 cup fresh parsley, chopped
- 1/2 cup pecorino cheese, grated (or parmigiano-reggiano)
- Balsamic glaze, to drizzle
- 1/4 cup olive oil, for dressing
- 1/2 a lemon, juice
- 1/2 tsp dijon mustard
- 1 Tbsp white wine vinegar (or apple cider vinegar)
- 1/2 tsp garlic powder
- 1/4 tsp honey
- Salt and pepper, to taste
Instructions
- Roast the Asparagus: Start by tossing the asparagus with 1.5 tsp olive oil, then spread them out on a baking sheet. Roast in the oven until tender and slightly crisp, about 10-15 minutes, until they have a nice golden color. Keep an eye on them so they do not burn, as burnt asparagus will taste bitter.
- Cook the Pasta: While the asparagus is roasting, bring a large pot of salted water to a boil and add in the pasta. Cook until al dente, approximately 8-10 minutes. You will know when the pasta is ready as it should have a slight bite but not be hard. Be cautious not to overcook it, as mushy pasta can ruin the texture of your salad.
- Mix the Dressing: In a small bowl or jar, whisk together the juice of 1/2 lemon, 1/4 cup olive oil, 1/4 tsp honey, 1/2 tsp dijon mustard, 1 Tbsp white wine vinegar (or apple cider vinegar), and 1/2 tsp garlic powder until smooth. Taste the dressing and adjust for acidity as needed.
- Combine Everything Together: When both the pasta and asparagus are ready, transfer the pasta to a large salad bowl and add the roasted asparagus, halved cherry tomatoes, chopped dill, parsley, and grated pecorino cheese. Drizzle the dressing over the top and toss everything together until evenly coated. Ensure you taste for seasoning, adding salt and pepper to your liking.
- Chill Before Serving: Allow the salad to chill in the refrigerator for about 30 minutes before serving. This chilling period helps the flavors meld beautifully.
Notes
- Storage Tips: Store leftovers in an airtight container in the fridge for up to 3 days.
- Expert Tips: If the pasta seems mushy, make sure to test for doneness one minute before the package time. Should your salad dressing taste too tangy, try mixing in a little extra honey or olive oil to mellow it out. If your asparagus is tough, sauté until tender but still slightly crunchy for the best bite. For optimal freshness, consider chilling the salad for about 30 minutes before serving. If you desire more zing, feel free to add an extra splash of lemon juice or vinegar to the dressing according to your taste preference.
- Reheating Instructions: This salad is best served cold, but if you prefer warm leftovers, gently reheat the asparagus by sautéing it briefly in a pan over medium heat until warmed through, about 3-5 minutes.
- Serving Suggestions: Pair this salad with grilled chicken or fish for a complete meal. It also makes a lovely side dish for a BBQ, or serve alongside crusty bread for a delightful picnic lunch. Garnish with additional fresh herbs right before serving for presentation.
- Recipe Variations: Substitute pecorino cheese with parmesan cheese for a different flavor. If you wish to make it gluten-free, opt for certified gluten-free pasta. You may add roasted bell peppers to enhance the flavor, incorporate olives for a Mediterranean influence, or explore different pasta shapes such as orzo or fusilli.
- Ingredient Notes: When selecting asparagus, choose vibrant green stalks that are firm and free from limpness for the best flavor. If you do not have dill or parsley, feel free to use other fresh herbs you enjoy.
Nutrition
- Serving Size: 1 serving
- Calories: 336
- Sugar: 6g
- Sodium: 175mg
- Fat: 19g
- Saturated Fat: 4g
- Unsaturated Fat: 0g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 4g
- Protein: 11g
- Cholesterol: 13mg