Like dips, pasta salads aren’t something I make very often. Since only 50% of our household enjoys it, I usually opt for other pasta dishes. I don’t even make it for potlucks because, “what if EVERYONE makes pasta salad and that’s the ONLY thing at the party?!” (In Andy’s defense, this did happen once… seven years ago. He still hasn’t let me forget it.)
But when I started looking for a different way to prepare asparagus (because variety is the spice of my life), I stumbled on the idea of an asparagus salad. And then I realized that if I bulked it up with some pasta, I could get away with only making one dish for dinner. Plus, if I served it warm and called it “pasta with asparagus and feta,” Andy probably wouldn’t associate it with the chilled, mayo-slicked salads that give him flashbacks to that fateful day in 2008. It’s all in how you spin things. 😉
I made a couple changes to the original recipe. I added pasta (obviously). I roasted the asparagus since our grill is on the fritz, and I upped the lemon, adding the zest and juice from an entire lemon. I used my “good” Italian olive oil from my brother-in-law to finish off the dish, since its flavor would come through. We enjoyed it warm the first night, and I liked the leftovers at room temperature as well.
Lemon Asparagus Pasta Salad with Feta
1 lb. of asparagus spears
8 ounces uncooked short pasta
zest and juice of one lemon
1 garlic clove, minced
1/3 cup feta cheese
fresh ground pepper
Preheat the oven to 425 degrees and lightly oil a baking sheet with olive oil. Wash the asparagus and trim off the tough, woody ends. Cut the asparagus spears into 3″ long pieces. Place the asparagus pieces in a large bowl and drizzle them with about a tablespoon of olive oil. Place the minced garlic in the bowl and toss to combine.
Spread the asparagus in an even layer on the baking sheet and roast until golden brown in spots, about 12 minutes. Hang on to the bowl – you’ll use it to mix everything together at the end.
While the asparagus is cooking, bring a large pot of salted water to a boil. Cook the pasta according to the package directions. Drain the pasta and place it in the bowl you tossed the asparagus in earlier. Zest the lemon and squeeze the juice over the cooked pasta. When the asparagus is done, remove it from the oven and add the asparagus to the pasta. Scrape any garlicky oil from the pan into the bowl with the pasta.
Mix the feta cheese in with the pasta. If the mixture seems too dry, add another tablespoon or so of olive oil to the bowl. Toss to combine and season to taste with salt and pepper. Serve warm.
Adapted from Once Upon a Chef
Click here for a printable version.