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Spring Pasta Salad with Penne, Fingerling Potatoes and Dill

Servings: 12 main dish or 24 side dish servings
Author: Jennifer Locklin


  • 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


  • 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.