Tuesday, February 15, 2011

Neely's Lemon Pasta Salad

I have been finding so many recipes from the show Down Home With the Neelys lately.  This was one of them that caught my eye.  I love feta cheese in anything, so this definitely appealed to me!  We had the salad slightly warm, but I imagine it would be great cold as well to take to a potluck.  We had it as a side to some chicken, and it was perfect.  Be looking for some more Neely recipes in the near future.

*My one complaint is that there needed to be more of the mustard/lemon dressing.  I may make double next time and see how it goes :)

1 pound corkscrew pasta (I used whole grain)
1 pound asparagus
2 tablespoons Dijon mustard
1 garlic clove, minced
1/4 cup fresh lemon juice
1/4 cup extra-virgin olive oil
Freshly ground black pepper
1 pint cherry tomatoes, halved
1/4 cup freshly chopped dill leaves
1 cup frozen peas, defrosted
7 ounces crumbled feta cheese

Bring a large pot of salted water to a boil over high heat. Add the pasta and cook until al dente. Drain and rinse. Set aside.

In another large pot of boiling salted water, add the asparagus and blanch until bright green and slightly tender, about 3 minutes. Remove with a slotted spoon or a spider and shock in icy cold water. Remove from the water and dry well.

Trim the ends of the asparagus and cut into bite-size pieces on the bias.

Whisk together the mustard, garlic, lemon juice, and olive oil in a small bowl. Season with salt and pepper, to taste.

Combine the reserved asparagus and pasta in a large serving bowl. Add the tomatoes, dill, peas, feta, and the mustard dressing. Toss with tongs to coat the salad well. Taste and add additional salt and pepper, if needed.

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