Lemon Asparagus Pasta Salad (Edit recipe)

Lemon Asparagus Pasta Salad is tossed with chopped asparagus, red onion, pistachios, parsley, and basil and then drizzled with a lemon vinaigrette for a springy side dish.

45 minutes

15 minutes

Difficulty:

Intermediate

Show nutritional information

This is our estimate based on online research.
Calories:	342
Fat:	14 g
Carbohydrates:	53 g
Protein:	2 g
Cholesterol:	0 g
Sodium:	83 mg
Fiber:	5 g
Sugars:	5 g
Calculated per serving.

by lovecheflaura

View original recipe

Serves: 4

Ingredients

For the Vinaigrette

.25 cup Lemon Juice
.25 cup Extra Virgin Olive Oil
1 clove Garlic, small, grated
1 tsp Coarse-Dijon Mustard (Noble Made)
1 tsp Honey, or maple syrup
pinch Salt and Pepper

For the Pasta Salad

8 oz Grain-Free Cassava Penne, (1 box)
1 cup Asparagus, chopped (about 9 stalks)
2 Tbsp Red Onion, chopped
2 Tbsp raw Pistachios, chopped
bunch fresh Basil, chopped (a handful)
bunch Flat Leaf Parsley, chopped (a handful)

Shop

Process

Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results

Boil some water in a large stockpot and cook the pasta according to the directions, about 13 minutes. Once cooked, strain and run under cold water to stop the cooking process. Shake off as much water as possible then place the pasta in a large bowl and set it aside.
Chop the asparagus and boil in water for 2-3 minutes. The asparagus does not need to be cooked through. It's best to leave it a bit crunchy. Once cooked, place in a bowl with ice and cold water to stop the cooking process. Strain and place the asparagus in the bowl with the pasta.
Place the vinaigrette ingredients in a glass container like a mason jar and shake.
Add the chopped red onion, pistachios, basil, and parsley to the bowl of pasta, and drizzle the dressing over top. Toss and make sure everything is well-coated.
Serve immediately or cover and place in the fridge for later.