Asparagus Pasta Salad

This fresh and flavorful asparagus pasta salad from @dishingouthealth is perfect for spring or summer. Tender asparagus, sweet peas, al dente pasta, and tangy castelvetrano olives are tossed in a zesty lemon vinaigrette for a light and satisfying dish that's great for picnics or easy weeknight meals.

Ingredients

1/2 cup sliced almonds

12-ounces DeLallo Orzo, about 2 cups

1 cup frozen green peas

1/2 cup and 2 tablespoons DeLallo Private Reserve Extra Virgin Olive Oil, divided

1 lb. asparagus

3/4 cups DeLallo Castelvetrano Olives, crushed and coarsely chopped

1/2 cup finely chopped fresh parsley

1/4 cup finely chopped fresh dill

1/2 cup DeLallo Parmigiano-Reggiano, freshly grated or shaved

Optional add-in: crispy bacon or pancetta, diced

3 Tbsp. minced shallots

1 tsp. lemon zest plus 1/4 cup fresh lemon juice (from 2 lemons)

1 tsp. DeLallo Dijon Mustard

1/2 tsp. kosher salt + 1/4 tsp. cracked black pepper

Directions

Prepare Dressing: Combine shallots, lemon zest and juice, Dijon mustard, salt, and black pepper in a small mixing bowl. Drizzle in the olive oil while whisking constantly until the dressing is emulsified. Alternatively, combine everything in a mason jar and shake well to combine. Set aside.

Toast Almonds: Heat a large skillet (no oil needed) over medium heat. Add almonds and toast until golden brown and fragrant, stirring or shaking the pan frequently to prevent burning, about 3 to 4 minutes. Transfer to a bowl and set aside. (Note: you can also toast the almonds ahead of time in a 325ºF oven for 7 to 10 minutes.)

Boil Orzo and Peas: Bring a medium-large saucepan or stockpot of generously salted water to a boil. Add orzo and cook until al dente, according to package instructions. During the final minute, add green peas. Drain the orzo and peas and rinse with cool water. Transfer to a large mixing bowl and add half of the dressing; toss well to combine.

Sauté Asparagus: Snap off and discard the tough bottoms of the asparagus spears. Heat 1 Tbsp. olive oil in a large skillet over medium-high. Add half of the asparagus, placing them in a single layer, and cook, undisturbed for 2 to 3 minutes, until browned. Toss and continue cooking for 2 to 3 more minutes, depending on thickness, until asparagus is crisp-tender. Transfer to a cutting board and repeat with remaining half of asparagus, adding extra oil as needed. Once all asparagus is cooked, season the spears with 1/2 tsp. salt. Slice asparagus on the bias into 1-inch long pieces, and add to the mixing bowl of orzo and peas.

Assemble: Add remaining pasta salad ingredients (olives, toasted almonds, parsley, dill, and Parmigiano-Reggiano) along with remaining half of dressing and toss well to combine. Season with additional salt and cracked black pepper to taste. Serve at room temperature.