Begin by bringing a large pot of salted water to a rolling boil. Add your chosen pasta and cook according to package instructions until it’s al dente, usually about 8–10 minutes. Once cooked, drain the pasta in a colander and rinse it under cold running water to stop the cooking process and prevent mushiness. Set aside to cool.

In a separate pot, bring water to a boil and prepare an ice bath in a bowl with cold water and ice. Add the fresh asparagus to the boiling water and blanch for 2-3 minutes until they are bright green and tender-crisp. Quickly transfer the asparagus to the ice bath to halt the cooking and preserve their vibrant color. Once cooled, drain and cut into bite-sized pieces.

In a medium bowl, whisk together 1/4 cup of olive oil, 2 tablespoons of lemon juice, and 1 tablespoon Dijon mustard until well combined. Season with salt and pepper to taste, and fold in fresh chopped dill for that signature flavor.

In a large mixing bowl, combine the cooled pasta, blanched asparagus, and 1 cup of crisp peas. Gently toss these fresh ingredients together to ensure an even distribution of flavors.

Pour the homemade lemon dill vinaigrette over the pasta salad mixture and toss gently to coat all components evenly. Ensure that the dressing clings to the pasta and vegetables.

Allow the Fresh Spring Pasta Salad to sit for at least 10 minutes at room temperature to help the flavors meld together beautifully.