Spring Pasta Salad
A light and refreshing pasta salad with fresh veggies, tangy feta, and a zesty lemon dressing, perfect for spring.
Equipment
- Large Pot
- Colander
- Mixing Bowl
- Whisk
Ingredients
- 8 oz. penne pasta
- 0.75 cup green peas fresh or frozen
- 0.5 lb. asparagus trimmed and cut into 2-inch pieces
- 1 cup baby spinach roughly chopped
- 0.25 cup crumbled feta cheese
- 2 Tbsp fresh basil thinly sliced (optional)
- 0.25 cup extra virgin olive oil
- 2 Tbsp fresh lemon juice
- 1 tsp lemon zest
- 1 clove garlic minced
- 1 tsp honey
- 0.25 tsp Dijon mustard
- sea salt to taste
Instructions
- Bring a large pot of salted water to a boil. Cook the penne pasta according to package directions until al dente.
- Two minutes before the pasta finishes cooking, add the peas and asparagus. Once done, drain everything and rinse under cold water to stop the cooking process.
- In a small bowl, whisk together the olive oil, fresh lemon juice, lemon zest, minced garlic, honey, Dijon mustard, and a pinch of sea salt to create the dressing.
- In a large bowl, combine the drained pasta and vegetables. Add the chopped spinach, crumbled feta, and sliced basil if using.
- Pour the dressing over everything and toss gently to coat. Taste and adjust salt if needed.
- Serve chilled or at room temperature.
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Notes
Store leftovers in an airtight container in the refrigerator for up to 2 days. Refresh with a splash of olive oil or lemon juice if needed.