Description
A bright and crunchy noodle salad perfect for weeknight dinners or picnics, featuring roasted tomatoes, crisp asparagus, and tangy feta.
Ingredients
- 12 oz (340 g) cherry tomatoes
- 1 tbsp olive oil
- Salt and pepper, to taste
- 4 quarts (4 L) water
- 1 tbsp kosher salt
- 8 oz (225 g) pasta (linguine or short noodles)
- 1 lb (450 g) asparagus
- 1/4 cup extra-virgin olive oil
- Juice of 1 lemon (≈ 2 tbsp)
- 1 tsp Dijon mustard
- 1 small garlic clove, minced
- 1/2 tsp salt
- 1/4 tsp black pepper
- 4 oz (115 g) crumbled feta
- 1/3 cup toasted pistachios
Instructions
- Preheat the oven to 425°F (220°C). Roast the cherry tomatoes with olive oil, salt, and pepper for 12–15 minutes until blistered.
- Bring water to a rolling boil, salt it, and cook the pasta to al dente (8–10 minutes). Reserve 1/2 cup of pasta water.
- Blanch the asparagus in boiling water for 1–2 minutes, then plunge into an ice bath.
- Whisk together the vinaigrette ingredients: olive oil, lemon juice, Dijon, garlic, salt, and pepper.
- Toss the warm pasta with tomatoes, asparagus, feta, pistachios, and vinaigrette, using reserved pasta water to emulsify as needed.
Notes
This salad is best served warm or at room temperature. Garnish with extra lemon zest and olive oil for added flavor.
- Prep Time: 10 minutes
- Cook Time: 18 minutes
- Category: Salad
- Method: Roasting, boiling
- Cuisine: Mediterranean