Neely's Lemon Pasta

This past weekend we celebrated RT's 30th Birthday with our family and friends {his actual birthday is on the 19th}. He wanted a craw fish boil because craw fish is his favorite food in the whole wide world! So that is what we did! We had a craw fish boil and he was in heaven! I decided to make other food for the non-craw fish eating people like myself so we wouldn't go hungry! The biggest hit was the shredded beef {find the recipe under Beef} and this Neely's Lemon Pasta Salad. I saw this recipe one Sunday on Down Home with the Neely's and it looked SO GOOD. It had some of my favorite ingredients and I just had to make it! It did not disappoint. You should definitely try it!

Ingredients:

1 lb. corkscrew pasta, cooked
1 lb. asparagus
2 tblsp. Dijon mustard
1 garlic clove, minced
1/4 c. fresh lemon juice
1/4 c. extra virgin olive oil
Freshly ground pepper
1 pint cherry tomatoes, halved
1/4 c. freshly chopped dill leaves {I did not add the chopped dill because I ran out of time}
1 c. frozen peas, defrosted
7 oz. crumbled feta cheese

Directions:

- Cook pasta in salted water until tender. Drain and set aside.
- In a large pot of boiling salted water, add asparagus and blanch until bright green and slightly tender {about 3 minutes}.
- Remove asparagus with a slotted spoon and shock in a bowl of ice water. Remove from water and dry well.
- Trim ends of asparagus and cut into bite-size pieces on the bias.
- In a small bowl whisk together the mustard, garlic, lemon juice and evoo. Season with salt and pepper to taste.
- Combine pasta and asparagus in a large serving bowl. Add tomatoes, dill, peas, feta and mustard dressing.
- Toss with tongs to coat the salad well.
- Add salt and pepper as needed.

I am going to make this pasta again very soon and will add rotisserie chicken to it...mmmmm!