Asparagus and Pea Pasta Salad with Lemon Basil Vinaigrette

With the 100 degree temperatures I need something cool for dinner. The vinaigrette turned out to be delicious with the pasta, and bread used to wipe my plate. The peas were a great sweet accent to the tart lemon. If you were to make dinner in less than 100 degree weather I'd say grill up some chicken to serve with it. But I'm too chicken for that right now. Or just too darn lazy :) This is what I call a happy summer meal. 

Asparagus and Pea Pasta Salad with Lemon Basil Vinaigrette 

Serves 4-5 as a main course

Ingredients

1 lb pasta such as rigatoni or penne

1 bunch asparagus, sliced

1 small head romain lettuce, chopped

1 1/2 cup frozen petite peas, thawed

Vinaigrette 

Juice and zest of 2 lemons 

4 tablespoons olive oil

4 tablespoons canola oil

1/4 cup finely chopped fresh basil

1/2 teaspoon minced roasted garlic

1 heaping teaspoon sugar

1/2 teaspoon salt plus more to taste

Pinch of fresh ground black pepper plus more to taste

Directions

Mix together all vinaigrette ingredients in a jar with a lid. Shake well. 

Bring a pot of salted water to a boil, add the asparagus. 

Bring water back to a boil and allow to boil for about 30 seconds more temove from heat.

While keeping the water in the pot, remove asparagus to a colander and rinse with cold water. 

Bring the water back to a boil and add pasta and cook according to package instructions to al dente.

Put pasta, asparagus, and peas in a large bowl.

Pour half the vinaigrette over it and stir.

Refrigerate. 

Add lettuce and remainder of vinaigrette just before serving. 

Serve with chicken, fish, or just a little Parmesan.