Recipe courtesy of Kohl's

Pasta Salad with Grilled Asparagus, Pimiento and Feta

  • Level: Easy
  • Total: 30 min
  • Prep: 15 min
  • Cook: 15 min
  • Yield: 6-8 servings
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1 pound fusilli pasta

Kosher salt and freshly ground black pepper

1/2 cup, plus 2 tablespoons extra-virgin olive oil

1 bunch medium asparagus (about 1 pound)

Zest and juice of 1 lemon

One 4-ounce jar sliced pimientos, drained and chopped into bite-size pieces

1 cup crumbled feta cheese (about 4 ounces)

3/4 cup chopped fresh dill


  1. Prepare a grill for medium-high heat. Cook the pasta in well-salted boiling water according to the package directions for fully cooked (not al dente). Drain the pasta, rinse under cold water to stop the cooking and toss with 1 tablespoon olive oil. Set aside. Meanwhile, snap the woody ends off the bottoms of the asparagus and toss in a bowl with 1 tablespoon olive oil, 1/2 teaspoon salt and some pepper. Grill, turning occasionally, until charred and tender, about 4 minutes. Transfer to a Food Network CookingGreen Bamboo Cutting Board and cut into bite-size pieces. Whisk together the lemon zest and juice, 1 1/2 teaspoons salt, some pepper and the remaining 1/2 cup olive oil in a large bowl. Add the pasta, asparagus pimientos, feta and dill and toss to combine. Let stand 30 minutes at room temperature so the flavors can meld before serving.

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