Description
A fresh and filling noodle salad featuring tomatoes, asparagus, crunchy pistachios, and feta, dressed with a bright lemon vinaigrette.
Ingredients
Scale
- 12 oz (340 g) long or short noodles (linguine, bucatini, or penne)
- 1 bunch (about 1 lb) asparagus
- 3/4 cup shelled pistachios
- 1 pint cherry tomatoes, halved
- 4 oz crumbled feta
- 1/4 cup extra-virgin olive oil
- 2 tablespoons lemon juice
- 1 teaspoon Dijon mustard
- 1 small garlic clove, minced
- 1 teaspoon honey
- Salt and pepper to taste
Instructions
- Boil the noodles in well-salted water until al dente, about 1-2 minutes less than package directions.
- While pasta cooks, trim asparagus and blanch in boiling water for 2 minutes, then shock in ice water, or roast at 425°F (220°C) for 8-10 minutes.
- Toast pistachios in a dry skillet over medium heat for 3-4 minutes, then roughly chop.
- In a bowl, whisk together olive oil, lemon juice, Dijon, garlic, honey, salt, and pepper to make the dressing.
- Toss pasta with asparagus, tomatoes, pistachios, and crumbled feta, adding reserved pasta water to loosen the dressing if needed.
Notes
For best results, serve at room temperature and garnish with extra lemon zest and chopped herbs.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Salad
- Method: Boiling, Blanching, Roasting, Toasting
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 4g
- Sodium: 300mg
- Fat: 22g
- Saturated Fat: 3g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 5g
- Protein: 15g
- Cholesterol: 10mg