Well, hello there, Springtime…
With fresh asparagus, salty feta and a zippy lemon vinaigrette, this pasta salad is blooming with flavor!
(So many bad puns, so little time…)
Asparagus and Feta Pasta Salad is light and bright, fresh and delicious. The flavors are bold, yet delicate and there is a great balance of textures (tender-crisp asparagus, creamy feta, and chewy pasta…yes please).
It’s perfect for warmer temperatures and lighter meals after all the cozy winter food!
Key Ingredients
- Asparagus – As the name implies, you’re going to need asparagus. Look for vibrant, firm stalks of relatively equal size. (If you want more asparagus info, I wrote a whole post on it here).
- Pasta – You can use any kind of short pasta that you’d like. However I find that whole wheat pasta gives the overall dish a bit more texture. (Plus I feel like it lasts longer if you’re a fan of leftovers, like myself!)
The Process
Gather your ingredients.
Frist thing’s first – let’s make the dressing. I like to combine all of the dressing ingredients in a jar with a lid, and then shake shake shake. (Of course, you can always pop everything into a bowl and whisk whisk whisk.)
Next up – get a pot of water on the stove for the pasta and prep the asparagus.
Check the package instructions on your pasta. You’re going to add the asparagus to the pasta about 2-3 minute BEFORE the pasta is done cooking. If you have thinner asparagus (more like a pencil), go with 2min. If it’s larger asparagus (more like a thumb or permanent marker), lean towards 3min.
For Example: If the package says to cook the pasta for 10 min, set your timer for 7-8 minutes. When the timer goes off, drop the asparagus into the pot with the pasta, set the timer for the remaining 2-3 min and finish cooking everybody together.
The pasta should be al dente and the asparagus should be tender-crisp.
(Or you can always cook them separately if you prefer – I’m just allllll about economy in the kitchen.)
Now you’re ready to drain and add parsley, feta and dressing. Once everything is thoroughly mixed, you’re ready to eat! Or place it in the fridge for a couple of hours for a chilled salad.
Asparagus and Feta Pasta Salad
Ingredients
Dressing Ingredients
- ½ cup olive oil
- ¼ cup lemon juice fresh squeezed (about 3 lemons)
- zest of 1 lemon
- 1 Tbsp Dijon mustard
- 2 cloves garlic minced
- ¼ tsp salt
- ¼ tsp black pepper
Salad Ingredients
- 1 pound short pasta (macaroni, penne, rotini, etc…)
- 1 bunch asparagus washed, trimmed and cut into bite-sized pieces
- ¼ cup chopped fresh parsley
- 8 oz feta cheese crumbled
Instructions
- Gather Ingredients.In a small jar with lid, combine olive oil, lemon juice, lemon zest, Dijon mustard, garlic, salt and pepper. Tightly secure the lid on the jar and shake until all ingredients are well combined. Set aside.
- Bring a large pot of water to a rolling boil and cook pasta according to package instructions.NOTE: About 3 min BEFORE the pasta is fully cooked, add the chopped asparagus to the pot. It will cook alongside the pasta until the pasta is fully cooked.Drain the pasta once it has cooked through.
- Place cooked pasta and asparagus mixture in a large mixing or serving bowl. Allow to cool slightly.Top pasta with the lemon vinaigrette, crumbled feta and chopped parsley. Toss to coat and thoroughly combine.
- Serve warm or chilled.
Notes
Recipe Notes
- What can I serve this with? Asparagus and Feta Pasta Salad pairs well with grilled or baked chicken and seafood, or with other salads (like a tea room salad plate)!
- Can I serve this as an entrée? Absolutely, but I’d probably add a bit more protein to make it more substantial – grilled or roasted chicken, flaked baked salmon, grilled shrimp, or even white beans like cannellini or chickpeas would be delicious and make for a satisfying entrée salad!
- How long will this recipe keep? This salad will keep well for 3-4 days, covered in the refrigerator.
