Description
Asparagus Pasta Salad is the perfect dish to welcome the season of renewal, featuring tender asparagus, sweet peas, and crisp radishes. Tossed in a creamy lemon ricotta dressing, this salad not only looks stunning but is also packed with essential nutrients. Ideal for picnics, potlucks, or a light weeknight meal, it can be served cold or at room temperature, making it a versatile addition to any dining occasion. With just 25 minutes of preparation time, this make-ahead meal is as enjoyable to prepare as it is to eat.
Ingredients
Scale
- 1 pound short-cut pasta (rotini, fusilli, penne, or farfalle)
- 1 pound asparagus (trimmed and cut into 1-inch pieces)
- 1 cup frozen peas
- 1 cup radish (halved and thinly sliced)
- 1/4 cup parsley (roughly chopped)
- 2 tablespoons fresh dill (finely chopped)
- 1/4 cup ricotta cheese
- 1/4 cup olive oil
- 1 clove garlic (minced)
- 3 tablespoons lemon juice
- zest of 1 lemon
- salt and black pepper to taste
Instructions
- Make the Dressing: In a small bowl or jar, whisk together ricotta cheese, olive oil, minced garlic, lemon juice and zest, and salt until smooth.
- Prepare the Vegetables: Wash asparagus; trim ends and slice. Halve and thinly slice radishes.
- Cook the Pasta: Boil salted water in a large pot; cook pasta until al dente. Drain and rinse under cold water.
- Blanch Asparagus and Peas: Boil asparagus for 2 minutes; add frozen peas for an additional minute. Drain and cool in ice water.
- Combine Ingredients: In a large bowl, mix cooled pasta with blanched vegetables, herbs, and dressing. Toss gently to combine.
- Serve: Enjoy immediately at room temperature or chill in the fridge for later.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Main Course/Salad
- Method: Boiling
- Cuisine: American
Nutrition
- Serving Size: 1 cup (150g)
- Calories: 290
- Sugar: 3g
- Sodium: 320mg
- Fat: 14g
- Saturated Fat: 3g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 34g
- Fiber: 5g
- Protein: 10g
- Cholesterol: 10mg
Keywords: For added protein, consider mixing in grilled chicken or chickpeas. Feel free to substitute other fresh vegetables based on availability. This salad can be prepared up to five days in advance without losing flavor.