LEMON-DIJON ASPARAGUS AND PEA MACARONI SALAD #vegetarian #diet

LEMON-DIJON ASPARAGUS AND PEA MACARONI SALAD #vegetarian #diet

Surface, enhance, rich and make-ahead simple, Lemon-Dijon Asparagus and Pea Macaroni Salad is stuffed with spring veggies and is an invited velvety macaroni serving of mixed greens to picnics and potlucks. This formula is veggie lover, vegan and effectively gluten free.

Obviously with that comes BBQ, sea shore, outdoors, excursion and in the open air season. So a lot to adore about spring and summer, and with new produce making an appearing at the homesteads and ranchers markets, motivation is perpetual!

Along these lines, while I've Costa Rica stories to share from our outing late April, I'm sparing those for an up and coming post(s) motivated by our excursion. The formula will obviously have a tropical topic. Be that as it may, up to that point, I have picnics at the forefront of my thoughts and this velvety macaroni serving of mixed greens!

Also Try Our Recipe : BLACK BEAN, FETA & AVOCADO QUINOA WRAP WITH AVOCADO-TAHINI DIP

LEMON-DIJON ASPARAGUS AND PEA MACARONI SALAD #vegetarian #diet

Ingredients

  • 2 C (9.5oz / 265g) Elbow Macaroni Pasta* gluten free if needed (see note)
  • 1 lb (480g) Fresh Asparagus , tough ends removed and sliced on the bias into bite size pieces
  • 1 1/2 C (200g) Frozen Peas
  • 2/3 C (120g) Sun-dried Tomatoes marinated, drained and chopped
  • 1/3 C (15g) Curly Parsley finely chopped
  • 1/3 C (10g) Chives finely chopped

For the Dressing:

  • 1/3 C + 1 Tbs (100g) Mayo I like Just Mayo
  • 1 1/2 Lemons - juiced + zest from one** (see note)
  • 2 Tbs Dijon Mustard
  • 1 tsp Garlic minced or grated, about 2 large cloves
  • 1 1/2 tsp Fine Sea Salt
  • Plenty of Fresh Ground Pepper

Instructions

  1. Cook pasta according to package directions (see note)*. During the last four minutes of cooking, drop the asparagus in with the pasta. During the last minute of cooking, add the peas. Carefully drain and rinse the pasta and veggies in a colander under cool running water, tossing as needed to completely cool. Transfer to a large mixing bowl and place in the refrigerator while mixing the dressing (see below).  
  2. Once chilled, pour the dressing over the pasta salad, adjust lemon, salt and ground pepper to taste and serve right away or store in a lidded container for up to four days. The vibrant green color of the veggies is best on the day the salad is made. 

For the Dressing:

  1. In a small mixing bowl, whisk together the mayo, lemon zest (if using) and juice** (see notes), mustard, garlic, salt and fresh ground pepper. 

Notes
*Pasta: I find I almost always cook pasta longer than package directions indicate. This recipe calls for cooking the pasta then adding the asparagus then peas late in the pasta cooking process. If not sure how long the pasta will take (and I've done this before too, when using a new to me pasta), drain the pasta, reserving the pasta water, bring the pasta water back to a boil and cook the asparagus and peas in the pasta water as directed in the recipe. Doing this ensures the pasta is cooked to al dente and not overcooked.
**Lemon: I absolutely love the vibrant lip pucker taste of lemon and this recipe reflects that. If concerned about too much lemon, back off a bit in the dressing by omitting the zest and perhaps the additional 1/2 lemon juiced. It can be adjusted to taste after the dressing is mixed in with the salad.

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Read More Our Recipe : Chicken Piccata with Lemon Sauce

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