Light spring pasta salad packed with flavors of lemon, asparagus, parsley, and olive oil.
- Prepare Golden Jewel Blend and 1/4 tsp kosher salt, according to package directions.
- When Golden Jewel Blend is finished cooking, remove from heat and add in the chopped asparagus. Cover with a lid and let sit for 5 to 10 minutes. *See note
- Transfer the Golden Jewel Blend and asparagus to a large bowl. Add in the lemon juice, zest, extra virgin olive oil, parsley, and 1/2 tsp kosher salt. Stir to combine. Serve immediately or store in an airtight container in the fridge for up to a week.
- We aren’t cooking the asparagus, but just slightly steaming from the residual heat of the cooked Golden Jewel Blend. Lightly steaming the asparagus allows it to retain a nice crunch, which balances the texture of the salad. Look for thin asparagus stalks; they work much better in this dish than thick stalks.
- Category: Side Dish
- Cuisine: American
Keywords: Wegmans Golden Jewel Blend, asparagus, Israeli couscous, parsley, lemon, extra virgin olive oil, California Olive Ranch, spring pasta salad, room temperature salad