Description
A refreshing and satisfying pasta salad featuring bright asparagus, cherry tomatoes, and a creamy lemon dressing, perfect for spring occasions.
Ingredients
Scale
- 8 oz pasta (fusilli or rotini)
- 1 bunch asparagus, trimmed and cut into 1-inch pieces
- 1 cup cherry tomatoes, halved
- 1/2 cup red onion, diced
- 1/4 cup fresh lemon juice
- 1/2 cup mayonnaise
- 1/4 cup Greek yogurt
- Salt and pepper to taste
- Fresh parsley for garnish
Instructions
- Cook the pasta according to package instructions. Drain and rinse under cold water.
- Blanch the asparagus in a large pot of boiling water for 2-3 minutes until bright green and tender-crisp. Drain and rinse under cold water.
- Combine the pasta, asparagus, cherry tomatoes, and red onion in a large bowl.
- Mix together the lemon juice, mayonnaise, Greek yogurt, salt, and pepper in a small bowl.
- Pour the dressing over the pasta salad and toss to coat.
- Chill in the refrigerator for at least 30 minutes before serving.
- Garnish with fresh parsley before serving.
Notes
Use fresh asparagus during the peak season for optimal flavor. Feel free to add your favorite veggies or substitute for gluten-free pasta.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Salad
- Method: Mixing
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 3g
- Sodium: 450mg
- Fat: 20g
- Saturated Fat: 3g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 4g
- Protein: 8g
- Cholesterol: 15mg