Description
A creamy lemon asparagus pasta salad with ricotta dressing, fresh herbs, and crisp vegetables. Perfect as a vegetarian lunch, side dish, or make-ahead meal that keeps well in the fridge for days.
Ingredients
- 1 pound short-cut pasta (rotini, fusilli, penne, or farfalle)
- 1 pound asparagus, trimmed and cut into 1-inch pieces
- 1 cup frozen peas
- 1 cup radishes, 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 to taste
- Black pepper, to taste
Instructions
1. In a small bowl or jar, whisk together the ricotta, olive oil, minced garlic, lemon juice, lemon zest, and salt until smooth. Set aside.
2. Wash and trim the asparagus, then cut it 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 it aside.
5. Bring a small pot of water to a boil. Add the asparagus and cook for 2 minutes, then add the frozen peas and cook for another 1 minute until tender and bright green.
6. Drain the asparagus and peas and immediately transfer them to the ice water to cool. Once cooled, drain and pat dry.
7. Drain the cooked pasta and rinse it under cold water to stop the cooking process, then drain again well.
8. In a large bowl, combine the cooled pasta, asparagus, peas, sliced radishes, parsley, and dill.
9. Pour the lemon ricotta dressing over the salad and toss until evenly coated.
10. Taste and adjust seasoning with additional olive oil, salt, or pepper if needed before serving.
Notes
This pasta salad can be served immediately or stored in an airtight container in the refrigerator for up to 5 days.
If using fresh peas, add them to the boiling water after the asparagus has cooked for 1 minute and cook together for another minute.
Use any short pasta shape such as rotini, penne, fusilli, or farfalle for best texture.
Nutrition
- Serving Size: 1 serving
- Calories: 320 kcal
- Sugar: 4 g
- Sodium: 320 mg
- Fat: 14 g
- Saturated Fat: 3 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 38 g
- Fiber: 4 g
- Protein: 10 g
- Cholesterol: 10 mg