Asparagus Pasta Salad
Equipment
- 1 Large pot
- 1 colander
- 1 large mixing bowl
- 1 Small bowl
- 1 Whisk
- 1 Cutting board
- 1 Chef's knife
- 1 Wooden spoon or spatula
- 1 measuring cup set
- 1 measuring spoon set
Ingredients
- 225 gram short pasta fusilli, penne, or farfalle
- 500 milliliter water more as needed; for boiling pasta
- 2 teaspoon salt divided
- 250 gram asparagus trimmed and cut into 2.5 cm pieces
- 150 gram cherry tomatoes halved
- 60 gram red onion thinly sliced
- 60 gram black olives pitted and sliced
- 50 gram feta cheese crumbled
- 2 tablespoon fresh parsley finely chopped
- 3 tablespoon extra-virgin olive oil
- 2 tablespoon lemon juice freshly squeezed
- 1 tablespoon red wine vinegar
- 1 teaspoon Dijon mustard
- 1 small garlic clove minced
- 1/2 teaspoon dried oregano
- 1/4 teaspoon black pepper freshly ground
Instructions
- Bring a large pot of water to a boil and season it with 1.5 tsp salt.
- Add the pasta to the boiling water and cook according to package directions until al dente.
- During the last 2 minutes of pasta cooking, add the asparagus pieces to the pot.
- Drain the pasta and asparagus together in a colander, then rinse under cold water to stop cooking and cool.
- Let the pasta and asparagus drain thoroughly, shaking off excess water.
- In a small bowl, whisk together olive oil, lemon juice, red wine vinegar, Dijon mustard, garlic, dried oregano, remaining 0.5 tsp salt, and black pepper to make the dressing.
- In a large mixing bowl, combine cooled pasta, asparagus, cherry tomatoes, red onion, and black olives.
- Pour the dressing over the pasta mixture and toss gently until everything is evenly coated.
- Add feta cheese and parsley, then toss lightly to distribute without breaking up the cheese too much.
- Cover the bowl and refrigerate the salad for at least 20 minutes to allow flavors to meld before serving.
Notes
For best results, ensure the pasta is fully cooled and well-drained before adding the dressing so it absorbs flavor without becoming soggy; you can blanch the asparagus separately in boiling water for 1–2 minutes and shock it in ice water if you want a brighter green color and crisper texture. Adjust acidity and salt just before serving, as flavors mute when chilled, and consider reserving a small amount of dressing to refresh the salad if it sits for several hours. Add delicate ingredients like extra herbs or more feta right before serving, and if making ahead for the next day, slightly undercook the pasta so it stays pleasantly firm.
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