If you’re craving a dish that perfectly balances fresh flavors and satisfying textures, this Lemon Asparagus Pasta Salad is for you. With vibrant asparagus, zesty lemon, and a sprinkle of Parmesan, this salad is light yet fulfilling. Ideal for a quick family dinner or a potluck favorite, it’s a refreshing twist on traditional pasta salads.
Steps
- Slice the asparagus diagonally into small pieces and set them aside.
- In a large pot of well-salted water, cook the pasta according to the package directions. Add the asparagus to the pot about three minutes before the pasta is finished cooking.
- Once the pasta is al dente, drain it along with the asparagus. Rinse both under cold water until cooled.
- Return the pasta and asparagus to the pot. Mix in lemon juice, zest, olive oil, and optional red wine vinegar until well combined.
- Add the arugula, cheese, basil, and a pinch of black pepper. Toss everything together until evenly mixed.
- Taste the salad and add more black pepper if desired. Serve immediately or store in the refrigerator for up to three days.
Ingredients
- 1 pound fresh asparagus, ends trimmed
- 1 pound whole-wheat pasta (such as fusilli)
- Juice and zest of 1 lemon (approximately 3 tablespoons juice, 1-2 tablespoons zest)
- 1 tablespoon olive oil
- (Optional) 1 tablespoon red wine vinegar
- 2 large handfuls fresh baby arugula
- 2/3 cup crumbled feta or goat cheese (or Parmesan)
- 1/4 cup loosely-packed fresh basil, julienned or torn
- Freshly-cracked black pepper
- (Optional) 1/4 cup toasted pine nuts
FAQ
- Can I use a different type of pasta for this salad?
- Absolutely! While whole-wheat fusilli is recommended for its texture, you can substitute it with any pasta of your choice. Just ensure it’s cooked al dente to maintain the salad’s intended texture.
- What can I use as a substitute for feta cheese?
- If you’re not a fan of feta, you can opt for goat cheese for a tangier taste or Parmesan for an Italian twist. Each cheese will bring a unique flavor to the salad.
- How can I add more flavor to the salad?
- Consider adding a splash of red wine vinegar for an extra tang or some toasted pine nuts for a nutty crunch. These additions can enhance the overall taste and texture of the salad.
- Is it necessary to rinse the pasta with cold water?
- Yes, rinsing the pasta with cold water stops the cooking process and helps keep the pasta firm and the salad refreshing, especially when served chilled.
- How long will the salad last in the fridge?
- The salad can be stored in the refrigerator for up to three days. Ensure it is covered properly to maintain freshness.
Tips
- To prevent asparagus from becoming overcooked, add it to the pasta water about 3 minutes before the pasta reaches al dente. This ensures both the pasta and asparagus finish cooking at the same time.
- Rinse the cooked pasta and asparagus with cold water to stop the cooking process and cool them quickly for the salad, which will help maintain the fresh texture and flavors of the ingredients.
- Experiment with different cheeses and dressings to adjust the salad’s flavor profile. Using goat cheese or adding a splash of red wine vinegar can give the dish a tangier edge.
- Consider enhancing the salad with toasted pine nuts for added crunch and a nutty flavor, making the dish even more satisfying.
Equipment
- Large Stockpot – A large pot suitable for boiling pasta.
- Strainer – For draining the pasta and asparagus.
- Zester – For zesting the lemon.
- Salad Bowl – A large bowl to toss and serve the salad.
