Wednesday, February 22, 2012

Veggie Pasta Salad

Okay nevermind what I just said in the last post. The weather is back up to 80 degrees today and instead of warm soup, cold pasta is what I am craving today.

The meal is super quick to make and won't require you to spend too much time in front of the stove. This recipe makes a whole lot of pasta, so if you're not feeding a lot of people, you might want to divide this recipe in half.

Serves 4 to 6

* 1 1lb corkscrew pasta
* 1 lb asparagus
* 2 Tb dijon mustard
* 1 garlic clove, minced
* 1/4 cup fresh lemon juice ( about one lemon )
* 1/4 cup extra virgin olive oil
* Freshly ground black pepper
* 1 pint cherry tomatoes, halved
* 1/4 cup fresh chopped dill leaves
* 1 cup frozen peas, defrosted

1. Bring a large pot of salted water to a boil over high heat. Add the pasta and cook until al dente. Drain and rinse and set aside.

2. In another large pot of boiling salted water, add the asparagus and blanch until bright green and slightly tender, about 3 minutes. Remove with a slotted spoon and shock in icy cold water.

3. Remove from the water and dry well. Trim the ends of the asparagus and cut into bite sized pieces.

4. Whisk together the mustard, garlic, lemon juice and olive oil in a small bowl. Season with salt and pepper, to taste.

5. Combine the reserved asparagus and pasta in a large serving bowl. Add the tomatoes, dill, peas and mustard dressing. Toss with tongs to coat the salad well. Taste and add additional salt and pepper if needed.


  1. This sounds terrific! I love pasta salad.

  2. Beautiful and simple. I have been eating a lot of pasta lately...must be a winter thing.

  3. Great call adding the asparagus and peas.

  4. This looks great, and so simple I'll have to try it out

  5. I think we are all feeling the warmer weather ( 72 in Philadelphia today) and this salad looks perfect.

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