Lemon Rotini and Asparagus Salad

This salad tastes great switching the Parmesan cheese with crumbled feta too!


  • 1 lb. rotini
  • 1 lb. asparagus, trimmed and cut into bite sized pieces
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  • 1/4 cup fresh lemon juice
  • 1/4 cup extra virgin olive oil
  • 1/4 cup fresh dill leaves, chopped
  • 2 Tbsp. Dijon mustard
  • 1/2 tsp. minced garlic
  • salt and pepper to taste
  • 1 pint cherry tomatoes, halved
  • 3/4 cup (6 oz.) fresh Parmesan, finely shredded


Cook rotini al dente according to package directions, drain and set aside.

Blanch asparagus until slightly tender, about 2 to 3 minutes, give immediate ice bath, drain and lay out on a towel to remove excess moisture.

Whisk together the lemon juice, olive oil, dill, mustard and garlic in a small bowl and season with salt and pepper.

Toss asparagus, tomatoes and pasta in a large bowl, add Parmesan and dressing, gently toss to coat, cover and refrigerate for at least one hour to let flavors meld.

By Deeli from Richland, WA

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