Lemon Asparagus Pasta Salad with Banana Peppers and Feta
User Reviews
5
Lemon Asparagus Pasta Salad with Banana Peppers and Feta
Description
Lemon Asparagus Pasta Salad with Banana Peppers and Feta features ditalini pasta cooked to al dente, combined with blanched asparagus, chopped cucumber, and pickled banana peppers. The asparagus is cooked briefly and shocked in ice water to maintain its firmness and bright green color. Fresh lemon juice and zest combined with avocado oil, champagne vinegar, and seasoning create a vibrant dressing that coats the salad.
The crunchy vegetables and acidic banana peppers complement the salty, crumbly feta cheese, creating a balanced mix of flavors and textures. The pasta absorbs some of the dressing but retains a pleasant bite. Optional additions like parsley and red pepper flakes add herbaceous notes or a subtle heat if desired.
This salad works well as a side dish for spring or summer meals and can be served at room temperature, making it convenient for picnics or parties. It can be refreshed with extra dressing and feta before serving if the pasta absorbs too much dressing over time.
Adding freshly grated parmesan cheese offers another layer of umami and richness but is optional. Leftover dressing can be kept separately to maintain salad freshness.
Ingredients
- 15-20 asparagus trimmed, spears
- 2.5 cups cucumber chopped
- 1 cup banana peppers chopped or sliced, pickled
- 2 cups ditalini pasta
- 5 TBSP avocado oil or favorite healthy oil
- ¼ cup champagne vinegar or white wine vinegar
- ¼ tsp salt
- ⅛ tsp black pepper plus extra to taste
- 2 TBSP lemon juice fresh
- lemon to taste ( used half a lemon's worth, zest
- 1-2 TBSP parsley fresh
- ½ cup feta cheese crumbled
Instructions
- Cook pasta according to package instructions, approx. 9-10 minutes for al-dente.
- While the pasta boils, blanch or steam your asparagus until tender yet firm, then toss in ice water to halt the cooking process.
- Chop asparagus, cucumber, and banana peppers if desired and add to a large bowl.
- In a small bowl, whisk together oil, vinegar, salt, pepper, lemon zest and juice and set aside.
- Remove pasta from stove top, drain, rinse with cool water, and pour into your veggie bowl.
- Add dressing and top with crumbled feta a sprinkling of parmesan.
- You can even add a pinch of parsley and red pepper flakes if you're feeling feisty!
- Enjoy at room temperature.
Notes
- Fresh parmigiano-reggiano grated right before serving enhances flavor if desired.
- Prepare extra dressing to refresh the salad before serving, especially if storing for later use.
- This salad holds well at room temperature, making it suitable for outdoor gatherings and potlucks.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6servings
Amount Per Serving
Calories 367 kcal
% Daily Value*
| Calories | 367kcal | 18% |
| Carbohydrates | 46g | 15% |
| Protein | 10g | 20% |
| Fat | 15g | 23% |
| Saturated Fat | 3g | 15% |
| Cholesterol | 11mg | 4% |
| Sodium | 245mg | 10% |
| Potassium | 330mg | 7% |
| Fiber | 3g | 12% |
| Sugar | 4g | 8% |
| Vitamin A | 525IU | 11% |
| Vitamin C | 23.3mg | 26% |
| Calcium | 93mg | 9% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
You'll Also Love
