Asparagus and Peas Pasta Salad :-Texture, flavor, creamy and make-ahead easy, Lemon-Dijon Asparagus and Pea Macaroni Salad is packed with spring veggies and is a welcomed summer and spring pasta salad at picnics, BBQs and potlucks. This recipe is a community favorite and is vegan, vegetarian and easily gluten free. [ see VIDEO on recipe card ]
Asparagus and Peas Pasta Salad
Ingredients :
- 2 C (9.5oz / 265g) Elbow Macaroni Pasta* gluten free if needed (see note)
- 1 lb (480g) Fresh Asparagus , tough ends removed and sliced on the bias into bite size pieces
- 1 1/2 C (200g) Frozen Peas
- 2/3 C (120g) Sun-dried Tomatoes marinated, drained and chopped
- 1/3 C (15g) Curly Parsley finely chopped
- 1/3 C (10g) Chives finely chopped, add chive flowers too for garnish if available.
For the Dressing
- 1/3 C + 1 Tbs (100g) Mayo I like Vegenase
- 1 1/2 Lemons – juiced + zest from one** (see note)
- 2 Tbs Dijon Mustard
- 1 tsp Garlic minced or grated, about 2 large cloves
- 1 1/2 tsp Fine Sea Salt
- Plenty of Fresh Ground Pepper
Instructions :
- Cook the pasta in accordance with the instructions on the package (see note*). During the final four minutes of cooking, make sure to incorporate the asparagus into the pasta together.
- The peas should be added in the final minute of the cooking process.
- While the pasta and vegetables are being drained and rinsed in a colander under running water that is cool, toss them as necessary to ensure that they are totally cooled.
- The pasta and vegetables should be transferred to a large mixing bowl, the sun-dried tomatoes should be stirred in, and the bowl should be placed in the refrigerator while the dressing is being prepared (see below).
- The pasta salad should be tossed gently once the dressing has been poured over it and then sprinkled with chives and parsley once it has been cold.
- Lemon juice, salt, and ground pepper should be adjusted to taste. If using chive blossoms, sprinkle them on top, and serve immediately.
- Alternatively, you can preserve the dish in a jar with a lid for up to four days. In order to achieve the most bright green colour of the vegetables, the salad should be produced on the same day.
For the Dressing:
- Mayonnaise, lemon zest (if using) and juice (see notes), mustard, garlic, salt, and freshly ground pepper should be mixed together in a small mixing dish using a whisk.
Notes :
Pasta:
I find that I nearly always cook pasta for a longer period of time than what is indicated on the package. According to this recipe, the pasta should be cooked first, and then the asparagus and peas should be added at a later stage in the cooked pasta process. Whenever I am unsure of how long the pasta will take to cook (and I have done this previously, when I was using a new type of pasta), I drain the pasta and set aside the water from the pasta. Then, I bring the pasta water back to a boil and cook the asparagus and peas in the pasta water in accordance with the instructions provided in the recipe. This ensures that the pasta is cooked to the point where it is al dente and not overcooked.
Lemon:Â
I absolutely adore the zesty flavour of lemon so much that it makes my lips pucker, and this recipe replicates that sensation. Should you be concerned about having an excessive amount of lemon, reduce the amount of lemon in the dressing by deleting the zest and possibly the additional half of lemon juice. After the dressing has been incorporated into the salad, it can be altered to suit your preferences.
Nutrition :
- Serving: 1Serving | Calories: 287kcal | Carbohydrates: 57g | Protein: 10g | Fat: 4g | Saturated
- Fat: 1g | Cholesterol: 1mg | Sodium: 553mg | Potassium: 547mg | Fiber: 6g | Sugar: 7g | Vitam
- in A: 1000IU | Vitamin C: 32.8mg | Calcium: 43mg | Iron: 3.5mg
