Are you as excited as I am for this year’s CSA from Strites’ Orchard? It’s week 1 and this week I’ll be receiving: asparagus, strawberries, lettuce, spring onions, and either kale, bok choy, or radishes.
Spring and summer are the best times for cold pasta salads. Take this asparagus pasta salad to your next picnic or bbq because it is delicious and healthy. Cook the pasta until it is al dente and boil the asparagus until it is soft and you’ll enjoy every bite.
If you haven’t picked up your CSA share yet, be sure to buy a container of Camelot Valley goat cheese feta for this salad. The goat cheese feta adds a sharp bite, but it is not overpowering. You can substitute parmesan for a lighter taste. Leave out the bacon if you want a completely vegetarian dish. However, it does add a smokey flavor that you’re not going to want to miss.
The lemon balm vinaigrette is tangy and pairs well with the asparagus and cheese. Get the vinaigrette recipe here. My garden is once again overflowing with lemon balm, so it was the obvious dressing choice for this recipe.
Some great add ins would be tomatoes and/or onions.
- 1 lb asparagus
- 8 oz pasta of choice
- ½ cup crumbled feta
- ⅓ cup bacon bits (optional)
- ½-3/4 cup lemon balm vinaigrette (see above for recipe link)
- Bring a small pan of water to a boil. Chop asparagus in 1" pieces.
- Boil asparagus 3-4 minutes. Drain, rinse, and cool.
- Cook pasta until it is al dente. Drain and let cool.
- Toss asparagus, pasta, feta, and bacon bits in a large bowl with the lemon balm vinaigrette.
- Serve cold.