So this pasta salad. I’ve made it twice already–on Saturday with my mom for dinner, then again on Monday night so I could enjoy it for lunch all week long. Recipe repeats aren’t my style so this is how you know that it’s pretty darn incredible. It’s basically spring in a bowl. YUM! Those Neelys sure know what they’re doing–I hardly changed a thing! 🙂
It’s a lovely combination of light, fresh veggies–asparagus, tomatoes, and peas–mixed with a lemony mustard dressed pasta and a punch of feta cheese.
I seriously can’t get enough of this salad, and suspect I’ll be making it weekly for the rest of asparagus season. Even Ben, who isn’t such an asparagus lover, thinks this pasta salad is pretty fabulous thanks to the bright flavors in the dressing and the satisfying crunch of the veggies. I can definitely see adding some shrimp or grilled chicken to make for a more filling meal. However, that’s completely not necessary–this is a great vegetarian dish or side dish. Perfect for a BBQ or a family dinner, like with these sloppy joes. Just a warning though–it’s addicting, so be prepared for the deliciousness!
Neely’s Lemon Pasta Salad [from The Neelys]
click to print
Ingredients:
- 12 ounces whole wheat rotini
- 1 pound asparagus
- 2 tablespoons dijon mustard
- 2 cloves garlic, minced
- 1/4 cup lemon juice
- 1/4 cup extra virgin olive oil
- 1/4 teaspoon dried dill
- 1 pint cherry tomatoes, halved
- 1 cup frozen peas, defrosted
- 4 ounces feta cheese, crumbled
- freshly ground black pepper
Directions:
Bring a large pot of water to a boil. Add pasta and cook until al dente. When there are 3 minutes left of cook time, add the asparagus to let it blanche until slightly tender. Drain and rinse pasta and asparagus, then remove asparagus to a cutting board.
Cut off ends of asparagus, then slice into bite-sized pieces.
In a small jar, combine mustard, garlic, lemon juice, oil, and dill. Cover and shake well.
In a large bowl, combine pasta and asparagus, then add tomatoes, peas, and feta. Pour dressing over and toss to coat. Season with pepper as desired.
Time: 30 minutes.
Yield: 8-10 servings.
Linked with: Weekend Potluck.
The Pajama Chef 
You know a dish is really good if a food blogger makes it twice! This sounds fabulous!
LikeLike
so true 🙂 thanks joanne!
LikeLike
I am not a recipe-repeater either, so when I do make the same recipe twice, you know it is a good one!
LikeLike
Yum, this pasta salad really looks like it tastes like Spring! Hurrah! Let’s hope Spring comes to the Northeast sooner rather than later…
LikeLike
thanks ashley! i like to think this salad has helped spring come to the midwest 🙂 haha!
LikeLike
That reminds me I haven’t seen the Neely’s on tv lately, I’ll have to look for them. I love Food Network and spend lots of time there 🙂 This salad sounds delish! I can see why you made it twice in one week.
LikeLike
i hardly ever actually watch the food network anymore, i just don’t have time. but now that you mention that, i haven’t even seen their re-runs lately. weird. i’m sure they’re still on though, right?
LikeLike
This looks AMAZING!!
LikeLike
thanks dallas! i’m sure you’d love it 🙂
LikeLike
m mmmmm ! I love pasta salad (as long as its sans mayo!). This sounds great. The lemon makes it so springy
LikeLike
yea, i’d rather save my mayo for other things 🙂 the lemon is one of the best parts of this salad!
LikeLike
I love pasta salad and yours looks SO delicious. I would gobble that up like nobody’s business!
LikeLike
thanks amy! i think i ate it everyday for like a week 🙂
LikeLike