Spring Pasta Salad with Asparagus, Mushrooms & Lemon Parsley Dressing Recipe

Ingredients

Pasta & Vegetables

• 8 ounces pasta (use rice noodles to make this gluten-free)
• 1 tablespoon olive oil
• 1 shallot, finely chopped (or 1/3 cup finely chopped onion)
• 6 ounces mushrooms (morels, creminis, white button, or shiitakes)
• 1 bunch asparagus, cut into 1-inch pieces (2-3 cups)
• salt and pepper to taste

Lemon Parsley Dressing

• 1 bunch Italian parsley, chopped (about 1 cup packed)
• 4 scallions, chopped
• 1 lemon, zested, plus 1-2 tablespoons juice
• 4 tablespoons olive oil
• 1 clove garlic, finely minced (optional)
• 0.75 teaspoon salt
• fresh cracked pepper
• 2 tablespoons fresh tarragon (optional)

Garnish

• grated Parmesan or Pecorino cheese (optional)

Instructions

Prepare Pasta

1. Place salted pasta water to boil on the stove, cook pasta according to directions.

Sauté Vegetables

1. Finely chop the shallot and prep the mushrooms (cut the morels in half or bite-size pieces).
2. Heat 1-2 tablespoons oil in a skillet over medium heat, add shallot and cook 3 minutes, until fragrant. Add mushrooms, season with salt and stir occasionally until lightly cooked about 5 minutes. Set aside.
3. Sauté the asparagus, seasoning again with salt, and cook just until tender and bright green.

Assemble Salad

1. Drain the pasta and place in a bowl. Top with the mushrooms, asparagus, the chopped parsley and scallions.
2. Add the lemon zest and one tablespoon lemon juice. Add garlic, optional tarragon, olive oil, salt and pepper. Toss well to combine.
3. Taste, adding more lemon juice or salt if you like. Add cheese if desired—keep in mind the cheese will add salt, as well.

Notes

• For a gluten-free version, substitute rice noodles for the pasta.
• Morel mushrooms are traditional for spring, but any variety works well.
• This salad can be served warm or at room temperature.