Steam curls up from the valve and your stomach starts talking back. That hissing sound from the pressure cooker, mixed with the fresh aroma of lemon and herbs, makes you feel kind of excited. You know you're about to make something bright, fresh, and totally tasty for any summer day or family gathering. It's a simple recipe that breaks down into a few easy steps, so don't worry - you got this.
When the valve hisses, you'll sense that the pressure is just right. That's when you start to trust this little kitchen gadget because it works real good to bring tenderness and flavor out of your veggies and pasta. The pressure builds up, and y'all can almost taste the tangy, veggie-packed goodness you're about to enjoy. Once you release the pressure naturally, you know it's time to dig in and enjoy every bit of that fresh, vibrant pasta salad.
This recipe is perfect for whenever you gotta whip up a quick side that everyone loves. And best part, it's versatile - you can totally make it gluten free or vegan if that's your thing. Just follow the steps, and you'll end up with a dish that makes your tastebuds dance.
Lemon-Dijon Asparagus and Pea Macaroni Salad
Ingredients
Ingredients
- 2 cups Elbow Macaroni Pasta gluten free if needed
- 1 pound Fresh Asparagus tough ends removed and sliced on the bias into bite size pieces
- 1 ½ cups Frozen Peas
- ⅔ cup Sun-dried Tomatoes marinated, drained and chopped
- ⅓ cup Curly Parsley finely chopped
- ⅓ cup Chives finely chopped, add chive flowers too for garnish if available
- ⅓ cup + 1 tablespoons Mayo I like Vegenase
- 1 ½ Lemons juiced + zest from one
- 2 tablespoons Dijon Mustard
- 1 teaspoon Garlic minced or grated, about 2 large cloves
- 1 ½ teaspoons Fine Sea Salt
- Fresh Ground Pepper plenty
Instructions
Instructions
- Cook pasta according to package directions. During the last four minutes of cooking, drop the asparagus in with the pasta.
- During the last minute of cooking, add the peas.
- Carefully drain and rinse the pasta and veggies in a colander under cool running water, tossing as needed to completely cool.
- Transfer the pasta and veggies to a large mixing bowl, stir in the sun-dried tomatoes and place in the refrigerator while mixing the dressing.
- Once chilled, sprinkle with parsley and chives then pour the dressing over the pasta salad, gently toss.
- Adjust lemon, salt and ground pepper to taste.
- Sprinkle with chive flowers if using and serve right away or store in a lidded container for up to four days.
- For the Dressing: In a small mixing bowl, whisk together the mayo, lemon zest (if using) and juice, mustard, garlic, salt and fresh ground pepper.
- If not sure how long the pasta will take, drain the pasta, reserving the pasta water, bring the pasta water back to a boil and cook the asparagus and peas in the pasta water as directed in the recipe.
- The vibrant green color of the veggies is best on the day the salad is made.
