First Up
Neelys' Lemon Pasta Salad 02:50
Fresh asparagus and a lemony dressing make the Neelys' pasta salad special.
Now Playing
Washing and Chopping Herbs 01:30
Avoid bruising with our tips for washing and chopping herbs.
Now Playing
Food Network Shows How to Crush, Slice and Mince Garlic 01:24
Food Network teaches how to crush, slice and mince garlic. Peel off some of the papery skin from the garlic and then smash the head of garlic with the heel of your hand to loosen the cloves; if you only need a few cloves, leave the head intact and pull some off. Separate the cloves. To peel a clove, cut away the root end with your knife. Lay the flat side of the knife over the clove while holding the knife handle, then with the heel of your free hand carefully whack the knife against the garlic to separate the skin from the clove. To crush the peeled garlic, lay the flat side of the knife over the clove and smash it again. To slice peeled garlic, lay the clove flat on the cutting board and hold it with the fingertips of one hand, keeping them curled under. Using a rocking motion with the knife, make thin slices by moving the knife slowly across the clove. To mince peeled garlic, lay the flat side of a knife over the clove and smash it. Roughly chop the clove then move your free hand flat across the tip of the knife and use a rocking motion to chop the garlic until it’s finely minced.
Now Playing
How to Cook Italian Pasta 01:27
Try our basic technique to cook perfect "al dente" pasta.
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
Share This Recipe
- Level: Easy
- Total: 30 min
- Prep: 10 min
- Cook: 20 min
- Yield: 4 to 6 servings
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.
Looking for Something Else?
The New York City Wine & Food Festival
Four days of eating, drinking and all your favorite chefs.
