Ingredients
For the salad
-
8 oz pasta (rotini, farfalle, penne, or your choice)
-
1 bunch asparagus (about 1 lb), trimmed and cut into 1-inch pieces
-
1/2 cup cherry tomatoes, halved (optional, for extra color)
-
1/4 cup red onion, finely chopped (optional for flavor)
-
2 tablespoons fresh parsley, chopped (for garnish)
For the creamy dressing
-
1/2 cup mayonnaise (or Greek yogurt for a lighter version)
-
1/4 cup sour cream (optional, for extra creaminess)
-
2 tablespoons lemon juice (freshly squeezed)
-
1 teaspoon Dijon mustard
-
1 clove garlic, minced
-
Salt and pepper, to taste
Instructions
-
Cook the pasta
-
Bring a large pot of salted water to a boil. Add the pasta and cook according to package instructions until al dente. Drain and rinse under cold water to stop the cooking process. Set aside to cool.
-
-
Prepare the asparagus
-
While the pasta is cooking, trim the tough ends off the asparagus and cut it into 1-inch pieces.
-
Bring a small pot of water to a boil, and blanch the asparagus by adding it to the boiling water for about 2-3 minutes, or until the asparagus is tender but still bright green. Drain and rinse under cold water to preserve the color and texture.
-
-
Make the creamy dressing
-
In a small bowl, whisk together the mayonnaise, sour cream (if using), lemon juice, Dijon mustard, garlic, and a pinch of salt and pepper. Taste and adjust seasoning as needed. For a tangier dressing, add more lemon juice or mustard.
-
-
Assemble the salad
-
In a large mixing bowl, combine the cooked pasta, blanched asparagus, cherry tomatoes (if using), and red onion (if using). Pour the creamy dressing over the ingredients and toss gently to combine, making sure everything is well coated.
-
-
Chill and serve
-
Refrigerate the pasta salad for at least 30 minutes to allow the flavors to meld together. Before serving, give it one last gentle toss and garnish with freshly chopped parsley.
-