Lemon Asparagus Pasta Salad
Summer’s in full swing, and my pantry and fridge definitely reflect that. When I think of summer meals, I think of gatherings, chilled dishes, and picnics. A picnic staple is pasta salad. And I can’t think of a better way to showcase what’s in season: asparagus. After June, asparagus goes out of season, so now’s a good time to get your fresh asparagus fix. Cherry tomatoes add a burst of brightness, and they’re also in season! The lemon-olive oil dressing brings the whole dish together: a great mix of bright, savory, and fresh. This recipe is a great make-ahead dish that you can serve at room temperature or chilled.
Servings: 8
Ingredients
- 16 oz dried pasta
- 1 bunch asparagus
- 1 pint grape or cherry tomatoes
- 1/2 cup olive oil
- 4 cloves garlic, minced
- 2 lemons, juiced and zested
- 2 tbsp mustard
- Pinch of red pepper flakes
- Salt and pepper, to taste
- Parmesan, to garnish
Directions
- Cook pasta according to the manufacturer’s instructions. Set aside and chill.
- Cut asparagus into spears and blanch quickly in boiling water, 1-2 minutes. Remove from heat then run under cold water or put in an ice bath. This will preserve the beautiful green color.
- Slice tomatoes in half. Set aside.
- In a large saucepan, heat olive oil until shimmering. Add garlic and red pepper flakes, letting them fry, 1 min. Key step because it really brings out the garlicky, spicy flavor!
- Mix the olive oil mixture, mustard, lemon juice, and zest together in a bowl. Add salt and pepper to taste.
- In a separate big bowl, combine the pasta, asparagus, tomatoes, and sauce together. Garnish with freshly grated parmesan. Chill and enjoy!
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