LEMON ASPARAGUS PASTA SALAD WITH CUCUMBER AND FETA
Category
Salads - Soups - Sidedishes
Sub
Category
None
Servings
6
Preptime
20-30 mins
Ingredients
15 to 20 spears asparagus, trimmed
5 mini cucumbers, around 2.5 cups chopped
1 cup pickled banana peppers chopped or whole
2 cups dried ditalini pasta
5 TBSP avocado oil or olive oil
.25 cup champagne vinegar or white wine vinegar
.25 tsp salt plus extra to taste
an eighth of a tsp black pepper plus extra to taste
2 TBSP fresh lemon juice
lemon zest, to taste, I used half a lemon's worth
1 to 2 TSBSP fresh parsley
.5 cup crumbled feta cheese
optional freshly grated parmesan for topping
Instructions
Cook pasta according to package instructions,
approx. 9 to 10 minutes for al dente.
While the pasta boils, blanch or steam your
asparagus until tender yet firm, then toss in ice
water to halt the cooking process.
Chop asparagus, cucumber, and banana peppers if
desired and add to a large bowl.
In a small bowl, whisk together oil, vinegar,
salt, pepper, lemon zest and juice and set
aside.
Remove pasta from stove top, drain, rinse with
cool water, and pour into your veggie bowl.
Add dressing and top with crumbled feta a
sprinkling of parmesan.
You can even add a pinch of parsley and red
pepper flakes if you're feeling feisty!
Enjoy at room temperature.
NOTES
This salad is ready to rock your next party or
picnic! Since pasta is notorious for soaking up
all your yummy homemade dressing, feel free to
whisk together a little extra! I like to pour a
little dressing onto my salad just before
serving and top it with a little bit of extra
feta. So good!
Originally Submitted
7/27/2015
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