Pasta Salad with Pesto-Lemon Dressing

Circle B Kitchen

I love a good pasta salad, and without a doubt, this ranks up there as a favorite. I’ve worked on getting the right balance of flavors and textures and The Husband assures me that I hit the sweet spot. It’s so good with barbecued chicken, but goes well with just about anything you pull off the grill. I like to substitute asparagus for the green beans which is ever so good! Highly recommend it.

Recipe adapted from Rachel Ray

1 pound cavatappi, fusilli or penne pasta
½ lb fresh green beans or asparagus
3/4 cup prepared pesto sauce (
home-made or store-bought from the refrigerated case)
1 lemon, juiced and zested
1/4 cup chopped flat-leaf parsley
1 1/2 cups grape or cherry tomatoes, halved
4 scallions, chopped
3/4 pound feta cheese, crumbled* (plus a little more for serving)
Black pepper

*Be sure to buy a creamy feta in a block. Do not use pre-crumbled feta as it’s too dry.

Bring a large pot of well-salted water to a boil.

Cut the green beans or asparagus into 2” pieces and add to the boiling, salted water for 1 ½ minutes (no longer!). Scoop the veggiess out of the water (do not throw out the water) and add them immediately to a bowl of ice water. Once they’re chilled, place them on a paper towel and set aside.

Add the pasta to the boiling water used for the veggies and while the pasta cooks, place the pesto, lemon zest, lemon juice, parsley, green beans (or asparagus), tomatoes, scallions and cheese in a large bowl.

Cook pasta to al dente then drain and run it under cold water until cool to the touch. Drain well. Add to the mixing bowl with the other ingredients, stirring to combine well. Season with salt and pepper to taste. Sprinkle with more feta cheese before serving.