Neely's lemon pasta salad
Enjoy the zesty flavors of Neely's lemon pasta salad. A refreshing blend of citrusy lemon, al dente pasta, and crisp veggies for a delightful dish.
Ingredients:
- Salt
- 450g corkscrew pasta
- 450g asparagus
- 2 tablespoons Dijon mustard
- 1 garlic clove, minced
- 1/4 cup fresh lemon juice
- 1/4 cup extra-virgin olive oil
- Freshly ground black pepper
- 1 pint cherry tomatoes, halved
- 1/4 cup freshly chopped dill leaves
- 1 cup frozen peas, defrosted
- 200g crumbled feta cheese
Instructions:
- Heat a large pot with salted water until it boils. Put the pasta in and cook until it's firm when bitten. Drain and rinse the pasta. Put it aside.Put the asparagus in another big pot of boiling salted water. Cook until they turn bright green and slightly tender, approximately for 3 minutes. Take them out using a slotted spoon or spider and put them in cold water with ice. Once cooled, take them out and dry properly.Cut the ends of the asparagus and slice them into small pieces at an angle.Mix mustard, crushed garlic, lemon juice, and olive oil in a small container. Season with salt and pepper based on your taste.Place the asparagus and pasta that you set aside earlier in a big serving bowl. Add tomatoes, dill, peas, feta cheese, and the mustard dressing. Mix everything gently with tongs until the salad is evenly coated. Taste it and add more salt and pepper, if required.
Summary:
- Calories: 2993 kcal
- Fat: 107 g
- Protein: 109 g
- Carbs: 406 g
- Potassium: 3294 mg
- Magnesium: 444 mg