Pasta Salad with Asparagus, Asiago and Lemon
Pasta Salad with Asparagus, Asiago and Lemon is a light, seasonal side dish. Serve it at a barbecue or alongside a simple springtime dinner.
Prep Time5 mins
Cook Time15 mins
Total Time20 mins
Servings: 16 servings
- 1 pound asparagus
- 2 tablespoons good quality extra virgin olive oil
- 3 tablespoons freshly squeezed lemon juice (2 lemons), plus more as needed
- 1 1/2 teaspoons kosher salt, plus more as needed
- 1 teaspoon ground black pepper, plus more as needed
- 1 pound farfalle pasta, uncooked
- 1 cup freshly grated Wisconsin Asiago Cheese, plus more for serving
Remove and discard the tough ends of the asparagus, then slice into one-inch pieces. Place in a steamer basket set over boiling water. Steam for 5 to 8 minutes or until crisp-tender. The total time will depend on the thickness of the asparagus.
Whisk together the olive oil, lemon juice, salt and pepper.
Bring a large pot of salted water to a rolling boil, and cook the pasta until al dente. Before draining, reserve some of the pasta water using a ladle or liquid measuring cup.
Transfer the pasta to a large bowl. Add the dressing along with the steamed asparagus and asiago cheese, tossing to combined. If needed, add a small amount of the pasta water to help bring the ingredients together. Add additional lemon juice, salt and pepper if desired. Transfer to a serving bowl and top with additional grated cheese.
Pasta salad can be served warm or at room temperature.
Calories: 151kcal | Carbohydrates: 22g | Protein: 6g | Fat: 3g | Saturated Fat: 1g | Cholesterol: 4mg | Sodium: 320mg | Potassium: 129mg | Fiber: 1g | Sugar: 1g | Vitamin A: 5.3% | Vitamin C: 3.2% | Calcium: 8.7% | Iron: 5.8%