Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon

Lemon Vinaigrette Pasta Salad with Asparagus and Peas Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

4.3 from 10 reviews

  • Author: Chef
  • Total Time: 15 minutes
  • Yield: 4 servings
  • Diet: Vegetarian

Description

A light and refreshing pasta salad featuring rotini, fresh asparagus, peas, and a zesty lemon vinaigrette. This quick 15-minute recipe combines crisp vegetables with fresh herbs for a vibrant, healthy dish perfect as a side or a light meal.

Ingredients

Pasta and Vegetables

  • 12 ounces rotini pasta
  • 1 1/2 cups asparagus, cut into 1-inch segments
  • 1 cup peas, fresh or frozen
  • 1 cup celery, diced small
  • 1/4 cup green onions, diced small

Herbs

  • 1/4 cup dill, chopped
  • 1/4 cup parsley, minced
  • 1 tablespoon mint, minced

Lemon Vinaigrette Dressing

  • 1/2 cup extra virgin olive oil
  • 2 tablespoons lemon juice
  • 1 tablespoon apple cider vinegar
  • 1 teaspoon fine sea salt
  • 1/2 teaspoon black pepper

Instructions

  1. Cook Pasta and Vegetables: Bring a medium saucepan filled with water and a heavy pinch of salt to a rapid boil. Add the rotini pasta and cook according to package instructions until al dente. One minute before the pasta is done, add asparagus pieces and peas to the boiling water. Drain everything and rinse under cold water to stop the cooking and cool the pasta and vegetables. Set aside.
  2. Prepare Lemon Vinaigrette: In a small bowl, whisk together extra virgin olive oil, lemon juice, apple cider vinegar, sea salt, and black pepper until well combined. Set this dressing aside.
  3. Combine Salad Ingredients: Place the cooled pasta, asparagus, and peas in a large mixing bowl. Add the diced celery, green onions, chopped dill, minced parsley, and minced mint.
  4. Toss Salad with Dressing: Pour the prepared lemon vinaigrette over the salad ingredients and gently toss until everything is evenly coated and well combined.
  5. Serve or Chill: Serve the salad immediately or refrigerate for up to 24 hours to allow flavors to meld before serving.

Notes

  • Use rotini pasta for best texture, but other small pasta shapes like fusilli or penne can be substituted.
  • Rinsing the pasta under cold water stops the cooking process and helps keep the salad cool and fresh.
  • Frozen peas work well and can be added directly to hot water to thaw during pasta cooking.
  • Salad can be made ahead and refrigerated for up to 24 hours; toss again before serving if needed.
  • Prep Time: 5 minutes
  • Cook Time: 10 minutes
  • Category: Salad
  • Method: Stovetop
  • Cuisine: American

Find it online: https://saracooking.com/lemon-vinaigrette-pasta-salad-with-asparagus-and-peas-recipe/