Thursday, June 16, 2011

Macaroni Salad with Asparagus, Peas, and Feta

Macaroni Salad with Asparagus, Peas, and Feta

Serves 4

Hands-on Time: 20m

Total Time: 20m


  • 4 ounces (1 cup) elbow macaroni
  • 1/2 cup frozen peas
  • 1/2 bunch asparagus, cut into 1-inch pieces
  • 2 tablespoons olive oil
  • 1 tablespoon fresh lemon juice
  • kosher salt and black pepper
  • 4 ounces Feta, crumbled (about 1 cup)
  • 1 to 2 tablespoons chopped fresh tarragon


1. Cook the pasta according to the package directions, adding the peas and asparagus during the last 3 minutes of cooking. Drain the pasta and vegetables and run under cold water to cool.

2. In a large bowl, whisk together the oil, lemon juice, ¼ teaspoon salt, and ¼ teaspoon pepper. Add the pasta, vegetables, Feta, and tarragon and toss to combine.

This salad can be refrigerated up to a day in advance.

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