Here’s a different and delicious take on pasta salad. It captures the essence of spring by using fresh, local Ontario ingredients to deliver a dish that’s light, fresh and crisp!


    1 bunch fresh asparagus, sliced into 1/2 inch pieces
    2 cups whole wheat macaroni pasta
    1/2 cup peas (frozen or fresh)
    1 or 2 green onions, sliced thin
    1 cup crumbled feta cheese
    1 lemon, zest & juice
    1 tablespoon dry dill (use at least double if you use fresh)
    Black pepper to taste
    Salt for pasta water


Boil a large pot of salted water and cook pasta al dente. Add peas and asparagus to the boiling pasta water during last minute of cooking. Rinse under cold water to stop the pasta from overcooking.

Rinsing under cold water also keeps the bright green colour in the veggies!

Pour back into the pot and add the rest of the ingredients and mix well. Serve at room temperature or cold. Makes 5-6 cups.

Bowl of asparagus pasta salad with lemon and dill


This recipe is courtesy of our friend Erin Spencer. Check out her Erin’s Food Ideas Facebook page and her Dirty Girl urban gardening webseries on YouTube.