Easter Sunday was a beautiful, meaningful, relaxing and delicious day for us. After a great church service, we went to my in-laws, and the food was wonderful!
I had to take a picture of my plate, I thought it was one of the prettiest plates of food that I have seen in awhile. Look at all those colors! I skipped out on the ham, but sure was not missing it due to all the wonderful food we had.
We have a large family so my mom-in-law does much of the cooking, and then we all bring a side dish or dessert to share.
I brought Fresh Lemon Pasta Salad With Asparagus & Tomatoes. I had seen it on Pinterest, and it sounded so light, fresh and delish! That is exactly what it was. Very simple, very fresh, very light. I made it Sunday morning while getting ready for church, yes, it was that easy. I loved that it can be served warm, cold, or room temperature.
Fresh Lemon Pasta Salad With Asparagus & Tomatoes
12 oz. pasta (I used whole wheat spaghetti, the original recipe calls for Orzo pasta)
1 bunch fresh asparagus, cut into 1 inch pieces
1 pint grape or cherry tomatoes, halved
1 lemon, zested and juiced
4 Tablespoons extra virgin olive oil
1 clove garlic, minced
2 Tablespoons fresh parsley, minced
Salt & Pepper
Grated Parmigiano Reggiano (leave out to keep it vegan)
Bring 2 large pots of water to boil. Add a big pinch of salt in each.
To one pot, add asparagus and blanch, about 2-3 minutes, depending on the thickness of your asparagus. Place blanched asparagus in a bowl of ice water to stop the cooking and keep them green.
To the second pot, add the pasta. Cook per package instructions. When tender, drain and place in a large bowl. Add blanched asparagus and tomato halves.
Mix olive oil, lemon zest, lemon juice, garlic, salt and pepper in a small bowl. Stir into pasta and vegetables. Stir in parsley and grated Parmigiano Reggiano, if using.
This can be served warm, room temperature or cold.