I love that spring has arrived on a rainy, gray day. It’s sunny somewhere and the drizzles shouldn’t diminish the excitement nearly everyone feels to be spending more time outdoors. I’m going advocate for a spring planting list and share a salad to tickle your gardening fancy.
Lemon Herb Pasta Salad is full of flavorful, bright bites. It should inspire you to put mint, dill, peas and cherry tomatoes on your planting list. Herbs and vegetables don’t need a dedicated garden to call home. Just tuck them into pots or plant them in your flower beds. They will serve you all summer!
Serve this spring salad as a side with a roasted meat or fish. On following days, enjoy it for lunch on a bed of greens, topped with protein leftovers. I use chickpeas for my salad.
Happy Spring!
- 10-12 ounces asparagus, cut into 1-inch pieces
- 1 cup dry orzo or ditalini pasta, prepared per package directions
- 1 cup cherry tomatoes, halved
- 1 cup peas
- 1 green onion, thinly sliced
- 1 - 2 tablespoons minced, fresh mint
- 1 lemon, zested
- Salt and pepper, to taste
- Lemon Dill Dressing
- Sliced almonds or nuts, optional
- Feta or blue cheese, optional
- Blanch the asparagus, place in cold water to chill. Once chilled drain and set aside.
- In a large bowl combine the chilled chilled asparagus, pasta, tomatoes, peas, green onion, mint, lemon zest and dressing. Season with salt and pepper to personal taste. Add optional toppings and enjoy.
- ¼ cup freshly squeezed lemon juice
- ¼ cup olive oil
- 2 tablespoons white, rice or white wine vinegar
- 1 tablespoon dijon mustard
- 1 tablespoon honey
- 1 teaspoon dried dill or 1 tablespoon fresh, chopped dill
- ¼ teaspoon salt
- Whisk all of the ingredients until smooth.
- Store in an airtight container.
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