Chunky Asparagus Pasta Salad with Smashed Olives
Ready in just 30 minutes, this easy asparagus pasta salad is SO flavourful with plenty of fresh herbs, green olives and peas and a yummy lemon dijon dressing. Perfect for picnics or anytime!
Ingredients
- ½ pound penne pasta or other chunky shape, like rigatoni, GF if needed
- 1 bunch asparagus trimmed, cut into 1 to 1½ inch pieces
- 2 cups green peas fresh or frozen
- ½ lightly packed cup herbs (parsley, basil, mint, dill) you could easy increase this esp if using less flavourful herbs like parsley
- ½ cup pitted green olives I like castevetrano, cerignola work too
- 1 green onion very thinly sliced
- 1 batch Fresh Lemon Dijon Vinaigrette
Instructions
- Place the peas in your pasta colander. Set aside.
- Boil the pasta according to package directions until al dente. In the last 2 minutes of cooking, add the chopped asparagus spears.
- Pour drain the pasta and asparagus over the peas in the colander. Rinse well with cool water and drain thoroughly.
- Place the pasta, asparagus and peas in a large salad bowl. Sprinkle over the green onion, herbs and olives.
- When ready to serve, dress with the lemon dijon dressing...and enjoy!
Notes
If you aren't an olive fan, you could easily replace them with some chopped ripe avocado. Just be sure to add the avocado right before serving so it doesn't brown!