Dilly Pasta Salad
While this recipe is divine as written, please do not shy away from throwing on a pot of water to cook up whatever noodles you have on hand. Dump them back into the pot with whatever combo of crumbly/cubed/shredded cheese + whatever stray veg from last night's dinner + whatever green, leafy (edible) thing you've got growing in a pot, or languishing in a produce drawer.
This herby, fresh, spring-in-a-bowl pasta salad is for you, whatever you've got in the fridge.
1 Tablespoon olive oil, plus more for serving
Salt and black pepper
1 pound sturdy dried pasta (such as fusilli or penne)
½ cup peas (fresh or frozen)
½ cup torn mint, divided
½ cup dil, divided
7 ounces crumbled feta or goat cheese
½ cup Dilly Ranch Not Just Salad Dressing, plus more to serve
1 lemon, cut into wedges, to serve
Preheat oven to 425 with a rack in the middle position. On a large rimmed cookie sheet, toss together the asparagus, oil, ¼ teaspoon salt, and ¼ teaspoon pepper.
In a large pot, cook the pasta per the back of the package until al dente, drain, rinse under cold water, and place in a large bowl.
Add the asparagus, peas, half of the mint, half of the dill, the feta, and the dressing to the large bowl and stir to evenly distribute, season to taste.
Transfer to a large serving bowl or platter, garnish with remaining mint and dill, lemon wedges, and drizzle with olive oil. Season to taste with salt and pepper.