Neelys Lemon Pasta Salad

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"I like a light pasta salad and stumbled upon this on food network. Mod can you change the title to salad for me"

Original recipe yields 4-6 servings


  • Serving Size: 1 (360.5 g)
  • Calories 706.4
  • Total Fat - 25.5 g
  • Saturated Fat - 8 g
  • Cholesterol - 27.8 mg
  • Sodium - 534.3 mg
  • Total Carbohydrate - 99.1 g
  • Dietary Fiber - 15.8 g
  • Sugars - 4 g
  • Protein - 25.3 g
  • Calcium - 495.2 mg
  • Iron - 3.9 mg
  • Vitamin C - 17.8 mg
  • Thiamin - 0.5 mg

Step 1

Bring a large pot of salted water to a boil over high heat. Add the pasta and cook until al dente. Drain and rinse. Set aside.

Step 2

In another large pot of boiling salted water, add the asparagus and blanch until bright green and slightly tender, about 3 minutes. Remove with a slotted spoon or a spider and shock in icy cold water. Remove from the water and dry well.

Step 3

Trim the ends of the asparagus and cut into bite-size pieces on the bias.

Step 4

Whisk together the mustard, garlic, lemon juice, and olive oil in a small bowl. Season with salt and pepper, to taste.

Step 5

Combine the reserved asparagus and pasta in a large serving bowl. Add the tomatoes, dill, feta, and the mustard dressing. Toss with tongs to coat the salad well. Taste and add additional salt and pepper, if needed.

Tips & Variations

No special items needed.

Tags : Salads