Spring Asparagus Pasta Salad with Feta, Dill and Lemon Vinaigrette

How to Make Spring Asparagus Pasta Salad with Feta, Dill and Lemon Vinaigrette

1. 1

   Step 1: Cook the pasta

   Bring a large pot of generously salted water to a boil. Add the pasta and cook until just al dente according to package directions (usually 8–10 minutes for short pasta). Reserve 1/2 cup (120 ml) of the pasta cooking water, then drain the pasta and transfer to a large bowl to cool slightly.

   For this step

   • 12 ozshort pasta (penne, farfalle, or fusilli)
   
2. 2

   Step 2: Blanch the asparagus

   While the pasta cooks, bring a small pot of water to a boil and prepare an ice bath. Add the asparagus pieces to the boiling water for 1–2 minutes until bright green and just tender, then immediately plunge into the ice bath to stop cooking. Drain and pat dry; set aside.

   For this step

   • 1 lbfresh asparagus, trimmed and cut into 1–1½" pieces
   
3. 3

   Step 3: Make the lemon-dill vinaigrette and prep tomatoes

   Halve the cherry tomatoes and place them in the bowl with the warm pasta. In a small bowl or jar, whisk (or shake) together the olive oil, lemon juice, Dijon, honey and the kosher salt and black pepper until emulsified. Taste and adjust seasoning — the dressing should be bright and balanced.

   For this step

   • 1 pintcherry or grape tomatoes, halved
   • 1/3 cupextra-virgin olive oil
   • 3 tbspfresh lemon juice (about 1 large lemon)
   • 1 tspDijon mustard
   • 1 tsphoney
   • 1 1/4 tspkosher salt and freshly ground black pepper
   
4. 4

   Step 4: Assemble the salad

   Add the blanched asparagus to the pasta and tomatoes, then pour the lemon-dill vinaigrette over everything. Toss gently to combine so the dressing coats the pasta and vegetables, adding a splash of reserved pasta water if needed to loosen the dressing. Fold in the crumbled feta and chopped dill so they distribute evenly.

   For this step

   • 4 ozcrumbled feta cheese
   • 1/4 cupfresh dill, chopped
   
5. 5

   Step 5: Finish and serve

   Taste and adjust with more salt, pepper or lemon if desired. Serve immediately at room temperature, or chill in the refrigerator for 15–30 minutes to let flavors meld before serving cold.
   

1. Bring a large pot of generously salted water to a boil. Add the pasta and cook until just al dente according to package directions (usually 8–10 minutes for short pasta). Reserve 1/2 cup (120 ml) of the pasta cooking water, then drain the pasta and transfer to a large bowl to cool slightly.
2. While the pasta cooks, bring a small pot of water to a boil and prepare an ice bath. Add the asparagus pieces to the boiling water for 1–2 minutes until bright green and just tender, then immediately plunge into the ice bath to stop cooking. Drain and pat dry; set aside.
3. Halve the cherry tomatoes and place them in the bowl with the warm pasta. In a small bowl or jar, whisk (or shake) together the olive oil, lemon juice, Dijon, honey and the kosher salt and black pepper until emulsified. Taste and adjust seasoning — the dressing should be bright and balanced.
4. Add the blanched asparagus to the pasta and tomatoes, then pour the lemon-dill vinaigrette over everything. Toss gently to combine so the dressing coats the pasta and vegetables, adding a splash of reserved pasta water if needed to loosen the dressing. Fold in the crumbled feta and chopped dill so they distribute evenly.
5. Taste and adjust with more salt, pepper or lemon if desired. Serve immediately at room temperature, or chill in the refrigerator for 15–30 minutes to let flavors meld before serving cold.