Asparagus and Lemon Pasta Salad

I'm baaaaack!

After a few weeks of PCSing (Permanent Change of Station to you civies out there) and unpacking, I am officially cooking again!

And I am in Florida. So that means SUMMER FOOD.

Starting with Pasta salad!

Asparagus and Lemon Pasta Salad
Adapted from The Neely's 

Ingredients:

• 1 lb pasta (I used these little shell pastas made with carrots and tomato)
• 1 lb asparagus, ends cut off and cut into 1 inch pieces
• 2 tablespoons Dijon mustard
• 1 garlic clove, minced
• 1/4 cup fresh lemon juice
• 1/4 cup olive oil
• black pepper
• salt
• 1 pint grape tomatoes, halved
• 1 tbsp dried dill
• 1 cup frozen peas, defrosted
• 6 ounces crumbled feta cheese

Make the pasta per package instructions. Rinse with cold water and drain.

Meanwhile, bring a pot of salted water to boil. Add asparagus.Boil 2 minutes. Drain and put in a bowl of salted ice water.

Whisk together mustard, garlic, oil, dill, and lemon juice. Add S&P as needed.

Combine pasta, asparagus, dressing, tomatos, peas, and cheese.

Serve cold or room temp.