Ingredients
Pasta and Vegetables
- 12 ounces small-shaped pasta (fusilli, cavatappi, or farfalle)
- 1 pound fresh asparagus, tough ends discarded, cut diagonally into ½ to ¼-inch slices
- 10 ounces canned artichoke hearts, drained, patted dry, and roughly chopped
- 12 ounces cherry or grape tomatoes, halved
- 1 bunch scallions, thinly sliced
- ¼ cup chopped fresh dill (or substitute parsley or basil)
Cheese
- 1 cup crumbled feta cheese
- ¼ cup grated Parmesan cheese
Dressing and Seasoning
- ⅓ cup extra virgin olive oil
- 2 tablespoons lemon juice
- 1 teaspoon honey (optional)
- 1½ teaspoons kosher salt, divided
- ¾ teaspoon black pepper, divided
- 1 teaspoon garlic powder
- 2 teaspoons dried oregano
Instructions
- Cook Pasta and Asparagus: Bring a large pot of water to a boil and generously salt it. Add the pasta and cook according to package instructions until al dente. When the pasta has 2 minutes left, add the sliced asparagus to the boiling water. Drain the pasta and asparagus in a colander, then immediately run under cold water to stop the cooking and cool them quickly. Allow to drain completely.
- Prepare Salad Base: In a large bowl, combine the chopped artichoke hearts, halved tomatoes, sliced scallions, chopped dill, and crumbled feta cheese. Season with ½ teaspoon kosher salt and ¼ teaspoon black pepper. Toss gently to mix all ingredients evenly.
- Make the Dressing: In a liquid measuring cup or small bowl, whisk together the extra virgin olive oil, lemon juice, honey (if using), 1 teaspoon kosher salt, ½ teaspoon black pepper, garlic powder, dried oregano, and grated Parmesan cheese until well combined.
- Combine and Dress Salad: Add the cooked and drained pasta and asparagus to the large bowl with the vegetables and feta. Pour the dressing over the salad and toss thoroughly to coat all components evenly with the dressing.
- Adjust Seasoning and Serve: Taste the pasta salad and add more salt and pepper as needed to suit your preference. Serve the salad at room temperature or chilled. This salad can be prepared up to two days in advance and stored covered in the refrigerator.
Notes
- Use small-shaped pasta like fusilli, cavatappi, or farfalle to hold the dressing well.
- Adding asparagus in the last 2 minutes of pasta cooking ensures it stays crisp-tender.
- Running the pasta and asparagus under cold water stops the cooking process and cools the salad quickly for optimal texture.
- Fresh herbs like dill, parsley, or basil can be used based on availability and preference.
- Honey in the dressing is optional, adding a mild sweetness to balance the lemon and vinegar flavors.
- Make ahead tip: This pasta salad tastes best fresh but can be refrigerated for up to 2 days.
- Prep Time: 5 minutes
- Cook Time: 10 minutes
- Category: Salad, Side Dish
- Method: Stovetop
- Cuisine: Mediterranean
- Diet: Vegetarian
