Lemony Pasta Salad with Asparagus

Pasta Salad Ingredients:

  • 2 Cups Penne Pasta (any small pasta shape can be used)
  • ½lb of Asparagus, Cut into 1in Pieces, Woody Ends Trimmed and Discarded
  • 8oz Fresh English Peas (if fresh peas are not available, you can use frozen)
  • 1 Pint Baby Heirloom Tomatoes, Halved
  • ½ Medium Red Onion, Diced
  • 8oz Crumbled Feta Cheese
  • Handful Baby Spinach Leaves, Coarsely Chopped
  • 5oz Pine Nuts, Toasted
  • Salt and Pepper

Lemon Vinaigrette Dressing Ingredients:

  • ¼ Cup Olive Oil
  • 1/3 Cup Fresh Lemon Juice
  • 1 Garlic Clove, Minced
  • 1 1/2 Tsp. Dijon Mustard
  • 1 Tsp. Salt, Add More to Taste
  • ¼ Tsp. Pepper
  • 1 1/2 Tsp. Honey

Instructions:

  1. Make the lemon dressing. Whisk together the olive oil, lemon juice, garlic, Dijon mustard, salt, pepper, and honey. Set aside.
  2. Wash and prepare your veggies. Set aside.
  3. Bring a large pot of water to a boil and add salt. Add the pasta to the boiling water and cook according to the directions on the packaging (al dente). When there is about 2-3 minutes left of cooking time for the pasta, add the cut asparagus and English peas to the boiling water. Cook all together for another 3 minutes. The veggies should be bright green and tender, but still a little crisp.
  4. Once the pasta mixture is cooked, strain and quickly rinse with cold water.
  5. In a large bowl, combine the drained pasta and veggies, baby heirloom tomatoes, red onion, feta cheese, baby spinach, and dressing. You might want to add more salt as needed.
  6. Top with toasted pine nuts and chill for at least 3-4 hours. The longer it chills, the better!