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Recipe courtesy of The Neelys
Neely's Lemon Pasta Salad
Getting reviews...
- Level: Easy
- Total: 30 min
- Prep: 10 min
- Cook: 20 min
- Yield: 4 to 6 servings
-
Nutrition Info - Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 10 servings
- Calories
- 299
- Total Fat
- 11 g
- Saturated Fat
- 4 g
- Carbohydrates
- 41 g
- Dietary Fiber
- 4 g
- Sugar
- 5 g
- Protein
- 11 g
- Cholesterol
- 18 mg
- Sodium
- 406 mg
- Level: Easy
- Total: 30 min
- Prep: 10 min
- Cook: 20 min
- Yield: 4 to 6 servings
-
Nutrition Info - Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 10 servings
- Calories
- 299
- Total Fat
- 11 g
- Saturated Fat
- 4 g
- Carbohydrates
- 41 g
- Dietary Fiber
- 4 g
- Sugar
- 5 g
- Protein
- 11 g
- Cholesterol
- 18 mg
- Sodium
- 406 mg
Ingredients
Directions
- Bring a large pot of salted water to a boil over high heat. Add the pasta and cook until al dente. Drain and rinse. Set aside.
- In another large pot of boiling salted water, add the asparagus and blanch until bright green and slightly tender, about 3 minutes. Remove with a slotted spoon or a spider and shock in icy cold water. Remove from the water and dry well.
- Trim the ends of the asparagus and cut into bite-size pieces on the bias.
- Whisk together the mustard, garlic, lemon juice, and olive oil in a small bowl. Season with salt and pepper, to taste.
- Combine the reserved asparagus and pasta in a large serving bowl. Add the tomatoes, dill, peas, feta, and the mustard dressing. Toss with tongs to coat the salad well. Taste and add additional salt and pepper, if needed.
