Lemon Asparagus Pasta salad with Cucumber and Feta
INGREDIENTS
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15-20 spears asparagus, trimmed
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5 mini cucumbers [around 2.5 cups chopped]
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1 cup pickled banana peppers [chopped or whole]
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2 cups dried ditalini pasta
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5 TBSP avocado oil or olive oil
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1/4 cup champagne vinegar or white wine vinegar
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1/4 tsp salt plus extra to taste
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⅛ tsp black pepper plus extra to taste
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2 TBSP fresh lemon juice
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lemon zest, to taste [I used half a lemon's worth]
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1-2 TSBSP fresh parsley
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1/2 cup crumbled feta cheese
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optional: freshly grated parmesan for topping
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