Description
A refreshing, zesty pasta salad combining crisp asparagus and a bright lemon-garlic vinaigrette. Perfectly balanced and light for any occasion.
Ingredients
Scale
- 16 oz Rotini pasta
- 1 bunch fresh asparagus, trimmed and cut into 2-inch pieces
- 1/2 cup extra virgin olive oil
- 1/4 cup fresh lemon juice
- 2 tsp lemon zest
- 3 cloves garlic, minced
- 1/2 cup grated Parmesan cheese
- Salt and black pepper to taste
Instructions
- Boil a large pot of salted water and cook rotini according to package directions.
- Add asparagus pieces to the boiling pasta during the last 2 minutes of cooking.
- Drain pasta and asparagus, then rinse with cold water immediately.
- Whisk olive oil, lemon juice, zest, garlic, salt, and pepper in a bowl.
- Toss the cooled pasta and asparagus with the vinaigrette.
- Fold in the grated Parmesan cheese and serve chilled.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Salad
- Method: Boiling/Mixing
- Cuisine: Italian-Inspired