06/03/2026
I LOVE trying new recipes with fresh seasonal vegetables! Found this one today! Definitely putting it on the menu for dinner tonight! We have fresh asparagus and radishes on the stand if you want to give it a try too!
Here is the recipe I found on Pinterest !⬇️
Asparagus Pasta Salad
Author: Stephanie Kay
This creamy lemon asparagus pasta salad recipe makes a wonderful vegetarian lunch or side dish. Plus, it keeps well in the fridge for days making it a great make-ahead salad.
Ingredients
Pasta Salad:
* 1 pound short-cut pasta, such as rotini, fusilli, penne, or farfalle
* 1 pound asparagus, ends trimmed and cut into 1-inch pieces
* 1 cup frozen peas
* 1 cup radish, halved and thinly sliced
* 1/4 cup parsley, roughly chopped
* 2 tablespoons fresh dill, finely chopped
Lemon Ricotta Dressing:
* 1/4 cup ricotta cheese
* 1/4 cup olive oil
* 1 clove garlic, finely minced or grated
* 3 tablespoons lemon juice
* 1 teaspoon lemon zest
* 1/2 teaspoon salt or more to your taste
Lemon Ricotta Dressing:
* 1/4 cup ricotta cheese
* 1/4 cup olive oil
* 1 clove garlic, finely minced or grated
* 3 tablespoons lemon juice
* 1 teaspoon lemon zest
* 1/2 teaspoon salt, plus more as needed
* Black pepper, to taste
Instructions:
In a small bowl or jar, add the ricotta, olive oil, garlic, lemon juice, lemon zest, and salt, and whisk until well combined. Set aside.
Wash the asparagus, then trim the ends, and slice into 1-inch pieces. Wash the radishes, then cut them in half, and then thinly slice them into bite-size pieces.
Bring a large pot of salted water to a boil, add the pasta, and cook as per package direction or until al dente.
Place a large bowl of ice water on the counter. Bring a small pot of water to a boil, add the sliced asparagus, and cook for 2 minutes, then add the frozen peas and cook for an additional 1 minute until both vegetables are tender and bright green. Once cooked, strain the asparagus and peas and transfer them to the bowl of ice water to cool.
Once cooled, drain the asparagus and peas and gently pat dry to remove any excess water.
Once the pasta is cooked, using a colander, drain the water and then run the pasta under cold water to cool it down and stop the cooking process, and then drain it again to remove any excess water.
In a large bowl, add the
cooked pasta, asparagus, peas, sliced radish, parsley, and dill, pour in the lemon ricotta dressing, and toss until well combined. Taste the salad and adjust the seasoning with olive oil, salt, and pepper as needed.
The pasta salad can be served immediately or stored in an airtight container in the fridge for up to 5 days.
