Asparagus Pasta Salad with Garlic-Preserved Lemon Dressing
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Asparagus Pasta Salad with Garlic-Preserved Lemon Dressing
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This late-spring, early summer asparagus pasta salad features charred asparagus, a garlicky-preserved lemon dressing, and a cast of secondary characters to make it a complete pasta salad meal.
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Ingredients
Asparagus
- 8 ounces asparagus 226g
- 2-3 scallions 60g
- 1 tablespoon olive oil
- 1/2 teaspoon kosher salt
Dressing
- ¼ cup olive oil 60ml
- 2 garlic minced, cloves
- 1-2 tablespoons preserved lemon minced
- 1 tablespoon champagne vinegar or other light vinegar
- 2 teaspoons sugar
- kosher salt if needed
Salad
- 8 ounces pasta 226g
- 1 cup chickpeas 165g, cooked and drained
- 2 ounces feta cheese 56g, crumbled
- ¼ cup basil 8g, plus more for serving, loosely packed
- black pepper for serving, coarsely cracked
Instructions
- To prep the asparagus: Preheat your broiler on high.
- Trim the ends from the asparagus and scallions. If the asparagus and scallions are thicker, run your knife down the length, cutting each stalk in half. Then slice both, on the bias, 1 ½" to 2" long pieces–a size similar to the length of the pasta you are using.
- Place the sliced asparagus and scallions on a sheet tray. Drizzle with olive oil, add the salt, and toss until well coated. Place under the broiler and cook until the asparagus and scallions are beginning to char, 2-3 minutes (but watch carefully—the time depends on your broiler and how far away the tray is from the heat source). Remove and let cool slightly.
- To make the dressing: Measure the olive oil into a small pot over medium heat. Add the minced garlic cloves and cook until fragrant, 1-2 minutes. Remove from the heat and stir in preserved lemon, vinegar, and sugar. Taste and add salt as needed.
- To assemble the salad: Bring a pot of salted water to a boil. Add the pasta and cook until al dente. Drain and place in a large bowl. Add the broiled asparagus, chickpeas, feta, basil, and dressing. Toss well to combine and let rest for at least 20 minutes before serving. Finish with more basil and black pepper.
Notes
- Salt in the dressing will depend mainly on how much salinity your preserved lemons bring to the dressing. Taste and adjust as needed. If not using preserved lemons, swap in 1-2 tablespoons lemon juice, 1 teaspoon lemon zest, and around ½ teaspoon kosher salt.
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