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🍝 Colorful Pasta Salad with Asparagus, Tomatoes, Feta, and Pistachios

570 kcal · 30 min · 4 servings

Colorful Pasta Salad with Asparagus, Tomatoes, Feta, and Pistachios Cook this free in the MyFoody app →

Ingredients

Instructions

  1. 1. Fill a large pot with about 6 liters of water and add plenty of salt. Place the pot on the stove and bring the water to a boil.
  2. 2. Thoroughly wash the broccoli under running water. Cut off the hard stem at the bottom and divide the head into small, bite-sized florets.
  3. 3. Add the pasta to the boiling salted water. Cook them over medium heat for about 10 minutes until they are al dente (firm to the bite).
  4. 4. Add the prepared broccoli florets to the pot after about 6 minutes of cooking the pasta. Cook everything together until the broccoli is tender.
  5. 5. Drain the pasta and broccoli in a colander. Let the water drain well and set the pan aside.
  6. 6. Cut off the roots from the spring onions. Wash the onions and slice them into thin rings.
  7. 7. Peel the lower third of the asparagus spears with a vegetable peeler. Cut off the woody, fibrous ends.
  8. 8. Cut the asparagus spears diagonally into thick, bite-sized pieces.
  9. 9. Wash the tomatoes thoroughly. Cut them into quarters.
  10. 10. Roughly chop the pistachios with a knife.
  11. 11. Wash the lemon thoroughly. Grate about 1 teaspoon of the green zest (make sure to use only the green layer, not the white pith).
  12. 12. Cut the lemon in half. Squeeze the juice from one half.
  13. 13. Heat the oil in a large pan over medium heat.
  14. 14. Sauté the asparagus in the pan for about 2 minutes until it takes on a slight color.
  15. 15. Add the spring onions and pistachios to the pan. Sauté everything together for another 2 minutes.
  16. 16. Take a large mixing bowl. Add the olive oil, lemon zest, 2 teaspoons of lemon juice, and the honey.
  17. 17. Mix the dressing ingredients vigorously with a spoon until a homogeneous sauce forms.
  18. 18. Add the drained pasta and broccoli to the bowl with the dressing.
  19. 19. Add the sautéed asparagus, spring onions, and tomato quarters to the bowl.
  20. 20. Mix all ingredients well so that everything is evenly coated with the dressing.
  21. 21. Season the salad to taste with salt and black pepper.
  22. 22. Portion the pasta salad onto individual plates.
  23. 23. Crumble the feta cheese over the salad with your hands.
  24. 24. Serve the salad immediately. Enjoy your meal!

Nutrition per serving