Let’s make my Springs Greens & Lemon Parmesan Pasta Salad to kick off the best season! 🥬🍋🥂
For the Pasta Salad:
14 ounces fusilli pasta (I love @barillaus Al Bronzo)
Extra-virgin olive oil, for drizzling
1 10-ounce bag frozen peas
2 cups chopped asparagus (into about 1-inch pieces)
1 cup cubed Parmigiano Reggiano, provolone, or sharp white cheddar
¼ cup chopped fresh mint leaves, plus more for garish
For the Vinaigrette:
Zest of 1 lemon (about 2 teaspoons)
Juice of 3 lemons (1/4 cup + 2 tbsp)
1 medium clove garlic, grated
1 cup Parmigiano Reggiano, finely grated
1 teaspoon kosher salt, plus more to taste
½ teaspoon freshly ground black pepper, plus more for garnish
½ cup plus 1 tablespoon extra-virgin olive oil
Method
1. Bring a large pot of generously salted water to a boil and cook until the pasta is just under al dente (about 1 to 2 minutes less than box directions). DO NOT STRAIN!
2. Quickly add the asparagus and peas into the water with the pasta and continue cooking just until the veggies become more vibrant and slightly tender, about 1 minute. Immediately strain the pasta and veggies using a colander and run cold water until cooled (see note below). Drizzle with about 1 tablespoon of olive oil, gently toss, and set aside.
3. Make the vinaigrette: In a measuring cup or small mixing bowl, add the lemon zest, lemon juice, garlic, Parmigiano Reggiano, salt and pepper. Whisk in the olive oil and continue whisking until the dressing thickens. Taste and adjust for seasoning.
4. In a large mixing bowl, add the pasta and veggies, the cubed Parmigiano Reggiano, and mint leaves. Drizzle the dressing over top and gently toss to combine until thoroughly coated.
5. Garnish with additional mint and finish with freshly ground black pepper.
Note: I will almost never tell you to rinse your pasta… In this case, we don’t want that starchy goodness because it causes sticking and we run the pasta and veggies under cold water to shock them and keep them vibrant.
If you want to add some extra greens, 1 cup of chopped arugula works great!
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It’s no secret that pasta salad season is the best season, and this new and improved version of my spring greens and lemon porn pasta salad is one of my favorites. It’s simple to make, and I love that you quickly blanch the asparagus and frozen peas while cooking the pasta to cut down on dishes. Then, all you have to do is whisk up the creamy lemon parm dressing and toss it all together with some more cheese, of course, and fresh mint for brightness. It’s the perfect dish for everything from feeding a crowd to weekly meal prep. I hope you guys love it. the recipes below.
Dining and Cooking