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Asparagus Pasta Salad
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Olive oil White wine vinegar Maple syrup Dijon mustard Salt & pepper

Author: Marinka
Tender asparagus and snappy peas make up the vegetable side of this pasta salad and a perfect choice for your Easter brunch or for a side dish at dinner time. Hello springtime, we’re welcoming you with an salad in your honor; an asparagus pasta salad.
Prep Time10 minutes
Cook Time10 minutes
Total Time20 minutes
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Servings: 2 people

Ingredients

For the Salad

  • 3 ounces pasta any type
  • 4 ounces asparagus wooden end cut off, rest cut in half
  • 1/4 cup green peas wooden end cut off, remainder cut in half
  • 1/2 cup snap peas cut in half
  • 1/2 cup cucumber cubes
  • 3 radishes cut in small sticks
  • 2 ounces feta crumbled
  • 1 tablespoon mint finely chopped
  • 1 tablespoon dill finely chopped

For the Dressing

  • 2 tablespoons olive oil
  • 2 tablespoons white wine vinegar
  • 1/2 tablespoon Dijon mustard
  • 1/2 tablespoon maple syrup
  • salt & pepper

Instructions

  • Prepare the ingredients. Cut the wooden part off the asparagus and then cut in half. Cut the cucumber in cubes. Cut the radishes in sticks and finely chop the herbs.
  • Bring a pot of water and salt to a boil. Add the asparagus and cook for about 1 minute. Remove the asparagus from the boiling water with a slotted spoon and plunge them into the ice bath.
  • Bring the same water back to a boil, and add the green peas and snap peas. Cook the snap for 1-2 minutes, remove them and add them to the ice bath as well.
  • Drain the veggies from the ice bath and pat them dry gently with a towel. (NOTE 1)
  • Bring the same water back to a boil again and add the orzo. Cook the pasta according to the directions on the packaging. Drain and cool.
  • Make the dressing by adding to a small jar, the olive oil, white wine vinegar, maple syrup, Dijon mustard and salt & pepper. Whisk or shake until well combined.
  • To a large bowl, add asparagus, green peas, snap peas, radishes, cucumber, herbs, and orzo. Add dressing and mix well.
  • Crumble feta over salad and mix again.
  • Serve salad in individual bowls or in one larger bowl for two. Enjoy !

Notes

  1. Please don't forget the step of drying the vegetables after the ice bath. A dressing will not cling to wet vegetables.

Nutrition information is automatically calculated, so should only be used as an approximation.

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