Asparagus, Lemon and Dill Pasta Salad
Asparagus, lemon and dill pasta salad combines tender pasta and crisp asparagus with fresh herbs and a bright, zesty lemon dressing. It is a refreshing make-ahead side dish perfect for spring lunches, picnics, and barbecues.
- Prep Time: 15 minutes
- Cook Time: 10–15 minutes
- Total Time: Approximately 1 hour
- Yield: 6 servings
- Category: Side Dish
- Method: Stovetop
- Cuisine: Mediterranean
- Diet: Vegetarian
Ingredients
- Short pasta, such as fusilli, farfalle, penne, or orzo
- Fresh asparagus
- Fresh dill, chopped
- Fresh parsley, chopped
- Green onions, thinly sliced
- Fresh lemon zest
- Parmesan or feta cheese, optional
- Extra-virgin olive oil
- Fresh lemon juice
- Dijon mustard
- Honey
- Garlic, finely minced or grated
- Fresh dill, chopped, for the dressing
- Salt
- Freshly ground black pepper
Instructions
- Bring a large pot of generously salted water to a boil. Add the pasta and cook according to the package directions until al dente.
- While the pasta cooks, trim the woody ends from the asparagus and cut the remaining spears into bite-sized pieces.
- During the final 2–3 minutes of the pasta cooking time, add the asparagus to the pot and cook until tender-crisp and bright green.
- Drain the pasta and asparagus and rinse briefly under cool water to stop the cooking process. Drain thoroughly and transfer to a large mixing bowl.
- To make the dressing, whisk together the extra-virgin olive oil, fresh lemon juice, Dijon mustard, honey, garlic, chopped dill, salt, and black pepper until combined.
- Add the sliced green onions, parsley, additional fresh dill, and lemon zest to the pasta and asparagus.
- Pour the lemon dressing over the salad and toss gently until the pasta and asparagus are evenly coated.
- If using Parmesan or feta cheese, gently fold it into the salad.
- Cover and refrigerate for about 30 minutes to allow the flavors to develop.
- Before serving, toss the salad again and finish with extra fresh dill, lemon zest, and freshly ground black pepper.
Notes
- Cook the asparagus only until tender-crisp to preserve its bright green color and fresh texture.
- Crumbled feta adds a creamy, salty contrast, while Parmesan provides a more savory flavor.
- Peas, cucumber, cherry tomatoes, arugula, spinach, or sliced radishes can be added for extra vegetables.
- For a more substantial meal, add grilled chicken, prawns, salmon, tuna, chickpeas, or white beans.
- For a creamy variation, whisk Greek yogurt or mayonnaise into the lemon dressing.
- Add toasted pine nuts, walnuts, or almonds immediately before serving for extra crunch.
- Store in an airtight container in the refrigerator for up to 3–4 days.
- Refresh leftovers with reserved dressing or a splash of olive oil, fresh lemon juice, and additional dill.
- Serve chilled or at room temperature. Reheating and freezing are not recommended.
Nutrition
- Serving Size: 1 serving
- Calories: 330 kcal
- Sugar: 5 g
- Sodium: 310 mg
- Fat: 14 g
- Saturated Fat: 3 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 44 g
- Fiber: 4 g
- Protein: 10 g
- Cholesterol: 5 mg
