Description
A bright and tangy lemon pasta salad with a silky lemon-and-egg yolk dressing, tender asparagus, and cheese, perfect for potlucks and make-ahead lunches.
Ingredients
- 1 lb cooked pasta (short shapes like rotini, penne, or farfalle)
- 1 lb asparagus, cut into small pieces
- 2/3 cup water
- 2 tablespoons fresh lemon juice
- 1 egg yolk
- 1–2 cloves garlic, minced
- 2 basil leaves, thinly sliced
- 1/3 cup olive oil, plus extra for tossing pasta
- 1 tablespoon butter
- 1/4 cup grated Romano or Parmesan cheese
- Salt and pepper, to taste
Instructions
- Cook the pasta until just al dente, then cool it down with cold water and toss with olive oil.
- Sauté the asparagus in olive oil until tender-crisp, then let cool.
- Whisk together lemon juice, egg yolk, olive oil, and minced garlic until combined.
- Temper the egg mixture with boiling water to prevent curdling.
- Warm the sauce gently on low heat until slightly thickened, but do not boil.
- Finish the dressing by stirring in butter, basil, salt, and pepper.
- Toss the cooled pasta and asparagus with the warm dressing and grated cheese.
- Serve cold or at room temperature, garnished with lemon slices if desired.
Notes
Store leftovers in an airtight container for up to 3 days. Refresh with olive oil and lemon before serving.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Salad
- Method: Cold Mixing
- Cuisine: Italian