Tutoni’s Spring Pasta Salad

Cook Time: 5 minutes

Prep Time: 10 minutes

Serves: 4-6 people

For the Salad

  • 8 oz gemelli pasta
  • 1 c spring peas (fresh or frozen)
  • 1 bunch asparagus, trimmed and cut into 1‑inch pieces
  • ¼ c fresh mint, chopped
  • ¼ c fresh parsley, chopped (optional but great with the dressing)

Preparations:

Boil gemelli in salted water until al dente. Drain and rinse under cold water to stop the cooking.

Add asparagus to boiling water for 2 minutes, then add peas for 1 minute. Drain and rinse under cold water until chilled.

Make the lemon‑herb dressing. Whisk together Greek yogurt, mayo, olive oil, lemon zest, lemon juice, garlic, dill, salt, and pepper until smooth.

In a large bowl, combine the cooled pasta, peas, asparagus, fresh mint, and parsley. Pour the dressing over and toss gently to coat.

Refrigerate at least 30 minutes to let the flavors meld. Taste and adjust seasoning before serving.

For the Creamy Lemon‑Herb Dressing

  • ½ c Greek yogurt (or sour cream)
  • 3 Tbsp mayonnaise
  • 2 Tbsp olive oil
  • 1 lemon, zested (microplane)
  • 3 Tbsp fresh lemon juice
  • 1 small garlic clove, finely grated
  • 1 Tbsp fresh dill, chopped (or 1 tsp dried)
  • ½ tsp salt, more to taste
  • ¼ tsp black pepper
  • Chopped pistachios for garnish (optional)

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