INGREDIENTS
- 15-20 spears asparagus, trimmed
- 5 mini cucumbers [around 2.5 cups chopped]
- 1 cup pickled banana peppers [chopped or whole]
- 2 cups dried ditalini pasta
- 5 TBSP avocado oil or olive oil
- ¼ cup champagne vinegar or white wine vinegar
- ¼ tsp salt plus extra to taste
- ⅛ tsp black pepper plus extra to taste
- 2 TBSP fresh lemon juice
- lemon zest, to taste [I used half a lemon’s worth]
- 1-2 TSBSP fresh parsley
- ½ cup crumbled feta cheese
- optional: freshly grated parmesan for topping
INSTRUCTIONS
- Cook pasta according to package instructions, approx. 9-10 minutes for al-dente.
- While the pasta boils, blanch or steam your asparagus until tender yet firm, then toss in ice water to halt the cooking process.
- Chop asparagus, cucumber, and banana peppers if desired and add to a large bowl.
- In a small bowl, whisk together oil, vinegar, salt, pepper, lemon zest and juice and set aside.
- Remove pasta from stove top, drain, rinse with cool water, and pour into your veggie bowl.
- Add dressing and top with crumbled feta a sprinkling of parmesan.
- You can even add a pinch of parsley and red pepper flakes if you’re feeling feisty!
- Enjoy at room temperature.