Description
This creamy lemon asparagus pasta salad is a fresh and vibrant vegetarian dish made with tender pasta, crisp asparagus, peas, radish, and herbs tossed in a rich lemon ricotta dressing. It works perfectly as a light lunch, picnic dish, or make-ahead side that keeps well in the fridge for several days.
Ingredients
- Pasta Salad:
- 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
- Lemon Ricotta Dressing:
- 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, add the ricotta, olive oil, garlic, lemon juice, lemon zest, and salt and whisk until well combined. Set aside.
2. Wash the asparagus, trim the ends, and slice into 1-inch pieces. Wash the radishes, cut them in half, 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. Place a large bowl of ice water on the counter.
5. Bring a small pot of water to a boil, add the sliced asparagus, and cook for 2 minutes. Add the frozen peas and cook for an additional 1 minute until vegetables are tender and bright green.
6. Strain the asparagus and peas and transfer them to the bowl of ice water to cool. Once cooled, drain and gently pat dry.
7. Drain the cooked pasta in a colander, rinse under cold water to cool and stop the cooking process, then drain again to remove excess water.
8. In a large bowl, combine the cooked pasta, asparagus, peas, sliced radish, parsley, and dill. Pour in the lemon ricotta dressing and toss until well combined.
9. Taste and adjust seasoning with additional olive oil, salt, and pepper if needed.
10. Serve immediately or store in an airtight container in the refrigerator for up to 5 days.
Notes
To use fresh peas: Use 1 cup of fresh raw peas and add them to the pot after the asparagus has cooked for 1 minute, then cook together as directed.
For best flavor, chill the pasta salad for 30–60 minutes before serving.
If the salad thickens in the fridge, toss with a small splash of olive oil or lemon juice to refresh it.
Nutrition
- Serving Size: 1 serving