Lemon Infused Asparagus Pasta Salad

This is a delicious step away from a traditional pasta salad. Serve with grilled chicken breast for a satisfying and delightful meal.

• Ready In: 30 mins
• Serves: 6
• Yields: 1 cup

Ingredients

• 12  ounces penne
•  asparagus
•  extra virgin olive oil, as needed
• 1  large lemon
• 1⁄2 cup mayonnaise
• 2  tablespoons  chopped fresh parsley or 2  tablespoons cilantro
• 1  tablespoon  chopped fresh mint leaves
• 2  teaspoons  chopped fresh dill
• 2  teaspoons  chopped fresh marjoram
• 1  teaspoon salt
• 1⁄4 teaspoon pepper, fresh ground

Directions

1. Bring a large pot of salted water to a rolling boil and stir in the penne. Cook until al dente- please do not over-cook.
2. Wash the asparagus. Trim off tough ends. Grill in a grill pan (or on a hot grill) until the spears are tender-crisp- don't over-cook these babies. You want them smoky and slightly crisp. Remove them from the grill pan or grill and let them cool a bit. Slice them into bite-size lengths.
3. When the pasta is cooked to al dente, drain well and pour into a large bowl. Drizzle with extra virgin olive oil, toss lightly to coat. Squeeze lemon juice all over the pasta and toss gently. Add the mayonaise, asparagus, and fresh chopped herbs. Season with sea salt and black pepper, to taste. Again, toss gently to combine.
4. Serve immediately at room temperature when the flavors are fresh and vibrant.