Print

Fresh Spring Pasta Salad Recipe Easy Asparagus Peas Lemon Feta Delight

fresh spring pasta salad - featured image
Print Recipe

A bright, zesty, and fresh pasta salad featuring tender asparagus, sweet peas, and tangy lemon feta. Perfect for spring and summer gatherings, this quick and easy recipe is both light and satisfying.

Ingredients

Scale
  • 8 ounces (225 g) short pasta like rotini, penne, or farfalle
  • 1 bunch (about 1/2 pound or 225 g) asparagus, trimmed and cut into 1-inch pieces
  • 1 cup (150 g) fresh or frozen sweet peas (thawed if frozen)
  • 4 ounces (115 g) crumbled lemon feta cheese
  • 1 large lemon, juiced and zested
  • 3 tablespoons extra virgin olive oil
  • 1 small clove garlic, finely minced
  • 2 tablespoons chopped fresh mint or basil (optional)
  • Salt to taste (about 1/2 teaspoon)
  • Fresh cracked black pepper to taste
  • Pinch of red pepper flakes (optional)

Instructions

  1. Bring a large pot of salted water to a boil. Add 8 ounces (225 g) of pasta and cook according to package instructions until al dente, about 9-11 minutes. Stir occasionally to prevent sticking.
  2. While pasta cooks, bring another pot of salted water to boil. Add asparagus pieces and cook for 2 minutes until bright green and tender-crisp. Add peas in the last 30 seconds. Drain immediately and plunge into an ice bath or run under cold water to stop cooking and preserve color.
  3. Reserve 1/4 cup (60 ml) of pasta cooking water, then drain pasta in a colander. Return pasta to the pot or a large mixing bowl while still warm.
  4. In a small bowl, whisk together 3 tablespoons extra virgin olive oil, juice and zest of 1 lemon, 1 small minced garlic clove, salt (about 1/2 teaspoon), pepper to taste, and a pinch of red pepper flakes if using.
  5. Add blanched asparagus and peas to warm pasta. Pour dressing over and toss gently to coat evenly. Add reserved pasta water a little at a time if needed to loosen the dressing.
  6. Fold in 4 ounces (115 g) crumbled lemon feta and 2 tablespoons chopped fresh mint or basil. Taste and adjust seasoning if needed.
  7. Serve immediately warm or at room temperature, or chill for 30 minutes to let flavors meld. Store leftovers in the fridge for up to 2 days.

Notes

Do not overcook asparagus or peas; blanching and an ice bath preserve color and crunch. Toss feta in while pasta is warm for a creamy texture. Use gluten-free pasta for a gluten-free version. Fresh herbs like mint or basil brighten the salad. Salad can be served warm or chilled. Store leftovers in an airtight container for up to 2 days.

Nutrition

Keywords: spring pasta salad, asparagus pasta salad, lemon feta salad, peas pasta salad, easy pasta salad, healthy pasta salad, vegetarian pasta salad, gluten-free pasta salad

Find it online: https://magnetmeal.com/fresh-spring-pasta-salad-recipe-easy-asparagus-peas-lemon-feta-delight/