Asparagus Pasta Salad
Tender asparagus and snappy peas make up the vegetable side of this pasta salad and a perfect choice for your Easter brunch or for a side dish at dinner time. Hello springtime, we’re welcoming you with a salad in your honor; an asparagus pasta salad.
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