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Ingredients

• Salt
• 1 pound corkscrew pasta
• 1 pound asparagus
• 2 tablespoons Dijon mustard
• 1 garlic clove, minced
• 1/4 cup fresh lemon juice
• 1/4 cup extra-virgin olive oil
• Freshly ground black pepper
• 1 pint cherry tomatoes, halved
• 1/4 cup freshly chopped dill leaves
• 1 cup frozen peas, defrosted
• 7 ounces crumbled feta cheese

Description

Food Network Invites You To Try This Neely's Lemon Pasta Salad Recipe From Patrick And Gina Neely.

Food Network