This fresh Asparagus and Peas Pasta Salad is the perfect side dish to take to any potluck, or for any busy weeknight meal. It's loaded with healthy green vegetables and covered in the most delectable and creamy homemade dressing that everyone will rave about.
Cook the pasta: Cook the pasta according to package instructions. Drain and rinse well with cold water.
Blanch the veggies: Fill a pot with water and bring to a boil or use the same pot with pasta water. Set up another bowl with ice water. Add the asparagus pieces and frozen peas to the boiling water and cook for 2 minutes until crisp-tender. Drain and transfer the veggies to the ice bath to stop them from cooking. Drain well.
Make the dressing: In a medium bowl whisk all the dressing ingredients together.
Combine everything: In a large bowl, combine the pasta, veggies, bocconcini and the dressing. Toss well. Stir in half the Parmesan cheese and reserve the other half for serving.
I always rinse pasta when making a cold pasta salad as it will help to cool it down and stop the cooking process.
Add a protein such as chicken, bacon or beef to the salad to make it a complete meal.
Feel free to add more veggies to the salad, such broccoli, mushrooms, spinach or bell peppers.
Pasta salad can be refrigerated for 3 to 4 days. Cover the bowl with plastic wrap, or store in an airtight container to maximize freshness.
I would not recommend freezing this recipe because as the veggies and pasta thaw, they will become soggy and will fall apart. This is a recipe best enjoyed fresh!