Fresh Spring Pasta Salad with Asparagus and Lemon Dill Vinaigrette Recipe
A vibrant and refreshing Fresh Spring Pasta Salad featuring tender asparagus, sweet peas, and a bright lemon dill vinaigrette. This easy-to-make salad combines perfectly cooked fusilli or penne pasta with crisp blanched asparagus and a tangy, herbaceous dressing, making it an ideal light lunch, side dish, or picnic favorite for spring and summer gatherings.
- Prep Time: 10 minutes
- Cook Time: 11 minutes
- Total Time: 21 minutes
- Yield: 6 servings 1x
- Category: Salad
- Method: Stovetop
- Cuisine: American
- Diet: Vegetarian
Ingredients
Scale
Pasta and Vegetables
- 12 ounces fusilli or penne pasta
- 1 bunch (about 1 pound or 450 grams) asparagus, trimmed and cut into 1.5-inch pieces
- 1 cup (150 grams) fresh or thawed peas
- 1/4 cup finely diced red onion (optional)
For the Lemon Dill Vinaigrette
- 2 tablespoons chopped fresh dill
- 3 tablespoons fresh lemon juice (from about 1 large lemon)
- 1/3 cup (80 ml) extra virgin olive oil
- 1 teaspoon honey or maple syrup
- 1 teaspoon Dijon mustard
- 1 small garlic clove, minced
- Salt and freshly cracked black pepper to taste
Instructions
- Cook Pasta: Bring a large pot of salted water to a boil. Add 12 ounces of fusilli or penne and cook according to package instructions until al dente, usually 9–11 minutes, stirring occasionally to prevent sticking.
- Blanch Asparagus: About 3 minutes before the pasta is done cooking, trim the woody ends from the asparagus and cut into 1.5-inch pieces. Add the asparagus pieces to the boiling pasta water to blanch until bright green and tender-crisp.
- Drain and Cool: Drain the pasta and asparagus together in a colander. Immediately rinse under cold water to stop the cooking process and cool the pasta salad base. Drain well to avoid a watery salad.
- Prepare Vinaigrette: In a small bowl or jar, whisk together the lemon juice, extra virgin olive oil, Dijon mustard, honey or maple syrup, minced garlic, salt, and pepper until emulsified and slightly thickened.
- Toss Ingredients: In a large bowl, combine the cooled pasta and asparagus with the peas, diced red onion (if using), and chopped fresh dill.
- Add Dressing: Pour the lemon dill vinaigrette over the salad and toss gently but thoroughly to coat each ingredient evenly.
- Adjust and Rest: Taste the salad and adjust seasoning with more salt, pepper, or lemon juice as desired. Let the salad rest for at least 10 minutes to allow the flavors to meld before serving.
Notes
- Use gluten-free pasta to make this recipe gluten-free.
- For a vegan version, substitute honey with maple syrup.
- Add chopped fresh herbs like parsley or chives for extra flavor variations.
- The salad can be prepared a few hours ahead and refrigerated, but add the dressing just before serving to keep it fresh.
- Optional diced red onion can be omitted if you prefer a milder flavor.
Keywords: pasta salad, spring salad, asparagus recipe, lemon dill vinaigrette, easy pasta salad, vegetarian salad, fresh herb salad
