That is such a pleasant summer time dish! I completely adore grilled asparagus and it’s so good on this lemony pasta salad. Pine nuts and feta cheese take this pasta salad excessive!
I really like penne for this for the reason that form enhances asparagus spears however you may in fact use no matter you need! You’ll wish to make the dressing first (it takes actually a minute or two to whisk collectively) and have it able to go earlier than you prepare dinner the pasta, since you wish to instantly pour half of the dressing on the nice and cozy noodles.
Whereas the pasta is cooling, I come out to grill the asparagus. In case you’ve by no means performed it earlier than, don’t fret! It takes about 5 minutes. Grilled asparagus is so underrated. It’s most likely the vegetable I grill essentially the most actually because it’s so fast and simple and scrumptious leftover.
You possibly can eat this dish as quickly as you make it however it’s additionally improbable as a relaxing pasta salad. I really feel just like the smokiness from the grilled asparagus actually comes out when the dish is chilled. It’s scrumptious by itself or with poached shrimp. I used to be so comfortable after a protracted workday on one of many first sizzling summer time nights this week to tug this out of the fridge to eat with shrimp. You don’t get a neater summer time dinner!
1 bunch asparagus
1 Tbsp olive oil
Sea salt, black pepper
1 field penne pasta
Lemon dressing, recipe follows
4 oz feta cheese, crumbled
2 Tbsp pine nuts
- Preheat grill to about 350 levels. Snap ends off of asparagus spears and discard. Toss asparagus with further virgin olive oil, sea salt, and black pepper. Relying on thickness of asparagus, grill for 2-5 minutes, till the spears are barely charred and bend a bit whenever you choose them up. Really easy!
- In the meantime, prepare dinner penne in line with package deal instructions. Drain and toss with half of the lemon dressing (recipe under). Cool quarter-hour.
- Toss penne with grilled asparagus, feta cheese, pine nuts, and remaining dressing. Chill till able to serve. Additionally scrumptious served with poached shrimp!
Zest from one giant or two small lemons
1/4 cup lemon juice (one giant or two small lemons)
1/4 further virgin olive oil
1/2 tsp dried oregano
- Zest and juice lemons. Slowly whisk in olive oil and dried oregano. Season to style with salt and pepper.