Ingredients
For the Salad:
12 oz rotini or farfalle pasta
1 cup cherry tomatoes, halved
1 cup cucumber, diced
1 cup asparagus, trimmed and cut into 1-inch pieces
1/2 cup shredded carrots
1/2 cup frozen peas (thawed)
1/3 cup red onion, finely diced
1/2 cup crumbled feta cheese
1/4 cup fresh parsley, chopped
2 tablespoons fresh basil, chopped
For the Lemon Vinaigrette:
1/4 cup extra virgin olive oil
2 tablespoons fresh lemon juice
1 teaspoon lemon zest
1 teaspoon Dijon mustard
1 teaspoon honey
1 garlic clove, minced
Salt and black pepper to taste
Instructions
Cook the Pasta:
Bring a large pot of salted water to a boil. Cook pasta according to package directions until al dente. Drain and rinse with cold water to cool completely.
Blanch the Asparagus:
Add asparagus to boiling water for 1–2 minutes. Immediately transfer to an ice bath to preserve color and crispness. Drain well.
Prepare the Dressing:
In a small bowl, whisk together olive oil, lemon juice, lemon zest, Dijon mustard, honey, garlic, salt, and pepper until emulsified.
Assemble the Salad:
In a large bowl, combine cooled pasta, tomatoes, cucumber, asparagus, carrots, peas, red onion, feta, parsley, and basil.
Toss and Chill:
Pour dressing over salad and toss gently to coat. Chill for at least 30 minutes before serving for best flavor.
Notes
Cooking Tips
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Salt your pasta water well – it’s your only chance to season the pasta itself.
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Don’t overcook pasta – slightly firm (al dente) works best for pasta salad.
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Cool ingredients completely before mixing to avoid soggy vegetables.
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Add herbs just before serving if making ahead to keep them vibrant.
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If salad seems dry after chilling, add a splash of olive oil or lemon juice before serving.
Variations
Make It Protein-Packed
Add grilled chicken, shrimp, or chickpeas for a heartier meal.
Creamy Version
Stir in 2 tablespoons of Greek yogurt or a spoonful of mayo for a creamier dressing.
Swap the Cheese
Try goat cheese, fresh mozzarella pearls, or shaved Parmesan.
Add Some Heat
Include crushed red pepper flakes or diced pepperoncini.
Make It Vegan
Omit feta and substitute with a dairy-free cheese alternative.
- Prep Time: 20 minutes
- Cook Time: 10 minutes
Nutrition
- Serving Size: 1 serving
- Calories: 320
- Sugar: 5g
- Sodium: 280mg
- Fat: 15g
- Carbohydrates: 38g
- Fiber: 4g
- Protein: 9g