Lemon Asparagus Pasta Salad with Banana Peppers and Feta

Easy enough to toss together in a hurry, this tasty Lemon Asparagus Pasta Salad is great for busy weekdays, lazy weekends, and all your summer parties and barbecues!

Course Side Dish

Cuisine American

Keyword Lemon Asparagus Pasta

Prep Time 9

Cook Time 11

Total Time 20

Servings servings

Calories 367kcal

Author Jenn Laughlin - Peas and Crayons

Ingredients

15-20 spears asparagus trimmed
2.5 cups chopped cucumber
1 cup pickled banana peppers (chopped or sliced)
2 cups ditalini pasta
5 TBSP avocado oil or favorite healthy oil
¼ cup champagne vinegar or white wine vinegar
¼ tsp salt
⅛ tsp black pepper plus extra to taste
2 TBSP fresh lemon juice
lemon zest to taste ( used half a lemon's worth)
1-2 TBSP fresh parsley
½ cup crumbled feta cheese

Instructions

Cook pasta according to package instructions, approx. 9-10 minutes for al-dente.
While the pasta boils, blanch or steam your asparagus until tender yet firm, then toss in ice water to halt the cooking process.
Chop asparagus, cucumber, and banana peppers if desired and add to a large bowl.
In a small bowl, whisk together oil, vinegar, salt, pepper, lemon zest and juice and set aside.
Remove pasta from stove top, drain, rinse with cool water, and pour into your veggie bowl.
Add dressing and top with crumbled feta a sprinkling of parmesan.
You can even add a pinch of parsley and red pepper flakes if you're feeling feisty!
Enjoy at room temperature.

Notes

Freshly grated parmesan makes a tasty optional topping too!

This salad is ready to rock your next party or picnic! Since pasta is notorious for soaking up all your yummy homemade dressing, feel free to whisk together a little extra! I like to pour a little dressing onto my salad just before serving and top it with a little bit of extra feta. So good!

Nutrition Facts below are estimated using an online recipe nutrition calculator. Values will be less if serving a larger crowd. Adjust as needed and enjoy!

Nutrition