Foodie Friday

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Healthy Recipe of the Week

Lemon Asparagus Pasta Salad

Summer picnic? Here is a meal or side to add to the table!

Sunday meal prep? Prepare a batch for the week ahead!

*Special thank you to Peloton instructor and wellness expert, Emma Lovewell for sharing this recipe!

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  • 16 ounces Dried Pasta
  • 1 bunch Asparagus
  • 1 pint Grape or Cherry Tomatoes 
  • 1/2 cup Extra Virgin Olive Oil
  • 4 cloves Garlic (minced)
  • 2 Lemons (juiced and zested)
  • 2 tablespoons Dijon Mustard (or mustard of choice)
  • Pinch of Red Pepper Flakes
  • Salt and Black Pepper, to taste
  • Parmesan Cheese, to garnish


Cook pasta according to manufacturer’s instructions. Set aside and chill.

Cut asparagus into spears and blanch quickly in boiling water (about 1 – 2 minutes). Remove from heat then run under cold water or set in an ice bath. *This will preserve the beautiful green color. 

Slice tomatoes in half. Set aside.

In a large saucepan, heat the olive oil until shimmering. Add garlic and red pepper flakes, letting them fry (about 1 minute). *It really brings out the garlicky, spicy flavor!

Mix the olive oil mixture, mustard, lemon juice and zest together in a bowl. Add salt and black pepper,  to taste.

In a separate bowl, combine the pasta, asparagus, tomatoes, and sauce together. 

Garnish with freshly grated parmesan cheese. 

Chill (or serve at room temperature) and enjoy!


Lovewell, E. (2022, June 21). Lemon asparagus pasta salad. Live Learn Lovewell.

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