Spring Pasta Salad with Penne, Fingerling Potatoes and Dill
- Yield: 12 main dish or 24 side dish servings 1x
Ingredients
Scale
- 1 pound Penne pasta
- 2 pounds Fingerling potatoes (halved, boiled and cooled)
- 4 green onions (thinly sliced)
- 1 bunch Asparagus (blanched and cooled)
- 1/2 cup shaved Parmesan cheese
- Dressing:
- 1 lemon (zested)
- 1/2 cup fresh lemon juice
- 2/3 cup extra virgin olive oil
- 1 1/2 teaspoons Kosher salt
- 1 teaspoon black pepper
- 2 cloves garlic (minced)
- 1/2 cup fresh dill (minced)
- 1 teaspoon sugar
Instructions
- Place the potato halves in a large pot and fill with cold water enough to just cover the potatoes.
- Cook over medium heat until fork-tender, about 20 to 25 minutes.
- Drain well, spread onto a rimmed baking sheet and refrigerate until cold.
- Cut the bottom fibrous portion of asparagus off and discard, about an inch.
- In a large pot of salted, boiling water, blanch the asparagus by lowering it into the boiling water and cooking for 2 minutes.
- Remove from boiling water and immediately plunge the asparagus into ice water to stop the cooking process and chill; set aside.
- Cook the penne pasta according to package directions.
- When al dente, drain and run under cold water until thoroughly cooled. Place pasta into a large mixing bowl.
- In a medium jar with a tight fitting lid, combine all dressing ingredients and shake well to combine.
- Add cooked potatoes, asparagus and green onion to the pasta and toss lightly to combine.
- Dress with desired amount of dressing and toss to coat.
- Stir in shaved parmesan.
- Adjust seasoning with salt and pepper to taste.
- Serve at room temperature or cold.