Asparagus Pasta Salad
Asparagus Pasta Salad for Two is a fresh, green-filled pasta salad that feels perfect for spring and early summer. Made with orzo, asparagus, snap peas, green peas, cucumber, radishes, Feta cheese, dill, and mint. It is light but still satisfying, with plenty of texture in every bite. Tossed in a simple dressing of olive oil, white wine vinegar, maple syrup, and Dijon mustard, this small-batch salad is bright, flavorful, and just right for two.
Ingredients
For the Salad
- 3 ounces pasta any type of small pasta
- 4 ounces asparagus wooden end cut off, remainder cut in half
- 1/4 cup green peas
- 1/2 cup snap peas
- 1/2 cup cucumber cut in cubes
- 3 radishes cut into small sticks
- 2 ounces feta cheese crumbles
- 1 tablespoon mint finely chopped
- 1 tablespoon dill finely chopped
- salt & pepper
For the Dressing
- 2 tablespoons olive oil
- 2 tablespoons white wine vinegar
- 1/2 tablespoon Dijon mustard or a coarse mustard
- 1/2 tablespoon maple syrup
- salt & pepper
Instructions
- Prepare the ingredients. Cut the wooden part off the asparagus and then cut in half. Cut the cucumber into cubes. Cut the radishes into sticks and finely chop the herbs.
- Bring a pot of water and salt to boil. Add the asparagus and cook for about 1 minute. Remove the asparagus from the boiling water with a slotted spoon and plunge them into the ice bath.
- Bring the same water back to a boil and add the green peas and snap peas. Cook the snap for 1-2 minutes, remove them and add them to the ice bath as well.
- Drain the veggies from the ice bath and pat them dry gently with a towel. (NOTE 1)
- Bring the same water back to a boil again and add the orzo. Cook the pasta according to the directions on the packaging. Drain and cool.
- Make the dressing by adding to a small jar, the olive oil, white wine vinegar, maple syrup, Dijon mustard and salt &pepper. Whisk or shake until well combined.
- To a large bowl, add asparagus, green peas, snap peas, radishes, cucumber, herbs, and orzo. Add dressing and mix well.
- Crumble feta over salad and mix again.
- Serve salad in individual bowls or in one larger bowl for two. Enjoy !
Notes
- Please don't forget the step of drying the vegetables after the ice bath. A dressing will not cling to wet vegetables.
Nutrition
Calories: 418kcalCarbohydrates: 44gProtein: 13gFat: 21gSaturated Fat: 6gPolyunsaturated Fat: 2gSodium: 376mgFiber: 5gSugar: 8g