Description
This creamy lemon asparagus pasta salad is a fresh and flavorful vegetarian dish, perfect for lunch or as a make-ahead side that keeps well in the fridge for days.
Ingredients
- 1 pound short-cut pasta (rotini, fusilli, penne, or farfalle)
- 1 pound asparagus (ends trimmed and cut into 1-inch pieces)
- 1 cup frozen peas
- 1 cup radish (halved and thinly sliced)
- 1/4 cup parsley (roughly chopped)
- 2 tablespoons fresh dill (finely chopped)
- 1/4 cup ricotta cheese
- 1/4 cup olive oil
- 1 clove garlic (finely minced or grated)
- 3 tablespoons lemon juice
- 1 teaspoon lemon zest
- 1/2 teaspoon salt (plus more as needed)
- Black pepper (to taste)
Instructions
1. In a small bowl or jar, whisk together the ricotta, olive oil, garlic, lemon juice, lemon zest, and salt until well combined. Set aside.
2. Wash and trim the asparagus, then cut into 1-inch pieces. Wash the radishes, halve them, and thinly slice into bite-size pieces.
3. Bring a large pot of salted water to a boil. Add the pasta and cook according to package directions until al dente.
4. Prepare a large bowl of ice water and set aside.
5. In a small pot of boiling water, cook the asparagus for 2 minutes. Add the frozen peas and cook for an additional 1 minute until tender and bright green. Drain and immediately transfer to the ice water to cool. Once cooled, drain and pat dry.
6. Drain the cooked pasta in a colander and rinse under cold water to cool and stop the cooking process. Drain again to remove excess water.
7. In a large bowl, combine the cooled pasta, asparagus, peas, radish, parsley, and dill. Pour in the lemon ricotta dressing and toss until well combined. Adjust seasoning with additional olive oil, salt, and pepper as needed.
8. Serve immediately or store in an airtight container in the refrigerator for up to 5 days.
Notes
To use fresh peas, substitute 1 cup of fresh raw peas and add them to the pot after the asparagus has cooked for 1 minute, then cook for an additional minute as directed.
For best texture, ensure the pasta and vegetables are well drained before combining to prevent a watery salad.