A delightful pasta salad featuring tender asparagus and a creamy lemon dressing, perfect for a light and refreshing meal.
In a mixing bowl, whisk together the mayonnaise, Dijon mustard, minced garlic, lemon zest, lemon juice, salt, and pepper until smooth.
For a smoother dressing, ensure the mayonnaise is at room temperature before mixing.
Bring a large pot of salted water to a boil. Cook the penne pasta according to the package instructions.
Stir the pasta occasionally to prevent it from sticking together.
Add the asparagus to the boiling pasta water during the last 3 minutes of cooking. Drain and rinse under cold water.
Rinsing under cold water stops the cooking process and preserves the asparagus's bright green color.
In a large bowl, combine the cooked pasta and asparagus with the dressing. Toss until evenly coated.
Toss gently to avoid breaking the asparagus spears.
Add the sliced scallions and shredded cheddar cheese to the salad. Toss lightly to combine.
For extra flavor, use a sharp cheddar cheese.
Serve the salad chilled or at room temperature, garnished with additional lemon zest if desired.
This salad pairs well with grilled chicken or fish for a complete meal.
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