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pasta + potato salad with lemon vinaigrette

I’ll admit, it’s not often I combine pasta and potatoes in the same dish but this recipe came as a result of having a few extra potatoes on hand. The small, fingerling potatoes add a nice creamy texture to the salad while the crunchy asparagus give it a fresh bite. I like to leave some crunch to the asparagus but if you like it a little bit softer, than cook it a few minutes longer than I suggest. A simple lemon vinaigrette tossed into the salad rounds out the flavors.

2-3 fingerling potatoes
1/4 bunch fresh asparagus, trimmed
2 ounces rigatoni


Lemon Vinaigrette

1 teaspoon Dijon mustard
Juice from 1/2 lemon

Salt, to taste

Freshly ground black pepper

1 tablespoon extra virgin olive oil

2 ounces feta cheese, crumbled

1. Place potatoes in a pot of cold, salted water and bring to a boil. Cook until tender and can be easily pierced with a fork, 25-30 minutes. Remove with a slotted spoon and set aside to cool.
2. Bring a pot of water to boil. Add asparagus and blanch for 3-4 minutes, until color is bright green. Remove with a slotted spoon and place in a bowl of ice water and allow to cool. When cooled, drain and cut into bite-sized pieces.
3. Bring same pot of water to another boil. Add salt. Cook pasta for 7-10 minutes, until al dente. Drain and transfer to a medium bowl. Add fingerling potatoes (cutting any large ones in half if necessary) and asparagus to bowl.
4. In a small bowl, combine mustard, lemon juice, salt and pepper. Slowly pour in olive oil, whisking to emulsify. Add to bowl of pasta and gently toss to combine. Transfer pasta mixture to a serving bowl and top with feta cheese.

Serves 1.

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