Description

Ready for a refreshing twist on pasta salad? This Asparagus Pasta Salad is a vibrant, seasonal dish that combines the crisp snap of fresh asparagus, the mild sweetness of peas, and the tangy bite of radish with a lemony olive oil dressing. It’s finished with crumbled feta and fresh herbs for a dish that’s bursting with color and flavor. Whether you’re looking for a quick lunch, light dinner, or springtime party dish, this salad ticks all the boxes for an easy recipe, healthy snack, and bright dinner idea. With a balance of creamy, zesty, and crunchy textures, it’s a guaranteed crowd-pleaser.

Ingredients

8 oz rotini or fusilli pasta

1 bunch asparagus, trimmed and cut into 2-inch pieces

1 cup green peas (fresh or thawed from frozen)

4 radishes, thinly sliced

1/3 cup crumbled feta cheese

2 tbsp chopped fresh parsley

1 tbsp chopped fresh chives

1 tbsp lemon juice

1 tsp lemon zest

2 tbsp olive oil

Salt and freshly ground black pepper, to taste

Instructions

Bring a large pot of salted water to a boil. Add the pasta and cook until al dente. Drain and rinse with cold water.
Blanch the asparagus and peas in boiling water for 2–3 minutes until just tender. Rinse with cold water.
In a small bowl, whisk together olive oil, lemon juice, lemon zest, salt, and pepper.
In a large bowl, toss the pasta with asparagus, peas, radishes, feta, parsley, and chives.
Drizzle the dressing over the salad and toss gently to coat.
Chill for 30 minutes before serving, or serve immediately if preferred.

Prep Time: 15 minutes
Cook Time: 10 minutes
Category: Salad