Ingredients
Method
Preparation
- Bring a large pot of salted water to a boil. Add the pasta and cook according to package instructions until al dente, usually around 8–10 minutes. For the last 2 minutes of cooking, add the asparagus to the pot.
- Once cooked, drain the pasta and asparagus then rinse them under cold water to stop the cooking process.
- In a large bowl, combine the cooked pasta and asparagus with the halved cherry tomatoes and chopped red onion.
- In a small bowl, whisk together the olive oil, lemon juice, Dijon mustard, salt, and pepper.
- Pour the dressing over the pasta salad and toss gently to combine all ingredients.
- Garnish with fresh parsley before serving.
Notes
Prepare this salad ahead of time and let it marinate in the fridge for at least an hour. This dish can be enjoyed chilled or at room temperature. Serve it alongside grilled chicken or fish for a complete meal.
