Spring Pasta Salad with asparagus & mushrooms and a Lemony Parsley Dressing. Simple and delicious!
A friend stopped by with some fresh morel mushrooms the other day, and this is what became of them – a simple recipe for Spring Pasta Salad with Asparagus, Morels & Lemon Parsley Dressing. Of course, you don’t have to have morels to make this salad, most any mushroom will do, but tis’ the season.
This can be served at room temperature, or chilled to serve later. The zesty flavorful dressing is refreshing and bright and compliments spring veggies very well. Use rice noodles to make this gluten free. The salad whips up quickly and easily — perfect for your next gathering or weekday lunches. Keep it vegan or dust with Pecorino, and of course you can substitute gluten-free pasta.
These foraged morels came from a friend’s family farm on the Palouse.
Of course you can substitute other mushrooms here- shiitakes, cremini, portobellos, etc.
Cut them and give them a quick saute with olive oil and shallot and salt, taking care not to over cook, which may make them too soft, and cause them to disintegrate in the pasta salad.
Cut the asparagus into 1 inch pieces, discarding the tough ends. Saute these until just tender.
While the pasta is cooking and the veggies are sauteing, chop the parsley and scallions, using the entire bunch of each.
Drain the pasta, place in a bowl and top with the veggies, herbs, lemon zest and juice and olive oil. Add salt and pepper and toss well. It’s ready to serve now, or chill for later.
Brian likes a little pungent cheese grated over top, like Pecorino or Parmesan. I added some chili flakes to mine.
Enjoy the Spring Pasta Salad and let us know what you think in the comments below.