Spring Pasta Salad
Martha prepares a seasonal pasta salad recipe using veggie-flavored spirals and fresh asparagus.
Bring a large pot of water to a boil over high heat; generously salt water and return to a boil. Prepare an ice-water bath; set aside. Add asparagus to boiling water and cook until crisp-tender, about 3 minutes. Drain and immediately transfer to ice-water bath to cool. Drain and cut on the bias into 1-inch pieces.
Meanwhile, bring a second large pot of water to a boil over high heat; generously salt water and return to a boil. Add pasta and cook according to package directions. Drain and rinse under cold water.
Transfer pasta to a large bowl. Add asparagus, watercress, tomatoes, and lemon zest. Drizzle with olive oil and lemon juice and season with salt and pepper; toss to combine. Top with feta and serve.