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Putting My Spin On Things

08 Apr

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.

LemonAsparagusFetaPasta

 

Lemon Asparagus Pasta Salad with Feta 

1 lb. of asparagus spears
8 ounces uncooked short pasta
zest and juice of one lemon
olive oil
1 garlic clove, minced
1/3 cup feta cheese
kosher salt
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.

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3 Comments

Posted by on April 8, 2015 in Main Dishes, Pasta, Side Dishes

 

Tags: , , , , , ,

3 responses to “Putting My Spin On Things

  1. Kirsten

    April 9, 2015 at 8:33 am

    Beth,
    I’ve been craving pasta lately. I grabbed some wild rice for a main dish salad, but it wasn’t the same. Today I’m honoring my pasta craving for our dinner.
    I hope your grill is un-fritzed soon–we just got a new grill and I am in Grill All The Things! mode, so I feel bad for you (though it’s no biggie to roast the asparagus when it’s not 95 degrees outside, you know?).
    Thanks!

     

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