Fresh Spring Pasta Salad Recipe with Asparagus and Lemon Dill Vinaigrette
Embrace the vibrant flavors of spring with this delightful Fresh Spring Pasta Salad. A perfect blend of al dente pasta, tender asparagus, sweet peas, and a zesty lemon dill vinaigrette creates a refreshing dish that shines at any gathering. Bright colors and fresh ingredients make this salad not just a meal but an experience, inviting laughter and joy to your table. Whether you’re hosting a picnic or looking for a quick light lunch, this easy recipe is adaptable and delicious, celebrating the season’s bounty in every bite.
- Prep Time: 15 minutes
- Cook Time: 11 minutes
- Total Time: 26 minutes
- Yield: Approximately 6 servings 1x
- Category: Salad
- Method: Mixing
- Cuisine: American
Ingredients
Scale
- 12 ounces fusilli or penne pasta
- 1 pound asparagus, trimmed and cut into 1.5-inch pieces
- 1 cup fresh or thawed peas
- 1/4 cup finely diced red onion (optional)
- 2 tablespoons chopped fresh dill
- 3 tablespoons fresh lemon juice
- 1/3 cup extra virgin olive oil
- 1 teaspoon honey or maple syrup
- 1 teaspoon Dijon mustard
- 1 small garlic clove, minced
- Salt and freshly cracked black pepper to taste
Instructions
- Cook the pasta in boiling salted water for about 9–11 minutes until al dente. Add asparagus during the last three minutes of cooking.
- Drain pasta and asparagus; rinse under cold water to stop cooking.
- In a bowl or jar, whisk together lemon juice, olive oil, honey/maple syrup, mustard, minced garlic, salt, and pepper until emulsified.
- In a large mixing bowl, combine cooled pasta, asparagus, peas, red onion (if using), and dill.
- Pour the vinaigrette over the salad and toss gently until well-coated. Allow it to rest for at least 10 minutes before serving.
Nutrition
- Serving Size: 1 serving
- Calories: 270
- Sugar: 2g
- Sodium: 120mg
- Fat: 14g
- Saturated Fat: 2g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 33g
- Fiber: 4g
- Protein: 7g
- Cholesterol: 0mg