Asparagus Pasta Salad
Add this Asparagus Pasta Salad for the perfect side or main to your spring or summer menu. Made with pasta, asparagus, and cherry tomatoes, drenched in a homemade lemony vinaigrette.
This Asparagus Pasta Salad is my new best friend. It's so easy to make. Most of these ingredients are already in your pantry and fridge. For the rest, wait until asparagus is in season for the best price and flavor! My friend at Urban Farmie has great information on when to buy asparagus!
Add this Asparagus Pasta Salad for the perfect side or main to your spring or summer menu. The homemade lemony vinaigrette is the perfect addition to balance this pasta salad.
Why I Love Asparagus Pasta Salad
- Great for potlucks, grilling days, holidays, lunch meal prep, or as an appetizer.
- It's vegan! You can add cheese if you'd like but this recipe is vegan as it is.
- It tastes better the next day so you can prep it in advance and store it.
- Versatile. Easy to serve with additional vegetables. You can also add canned cannellini beans or chickpeas to include a protein source.
📖 Ingredients for Asparagus Pasta Salad
Minimal effort and delicious taste. Here's everything you'll need...
The Pasta Salad:
- Pasta: use any pasta you'd like. I think ones with crevices and holes are best for absorbing flavor. My favorite brand is Barilla Pasta who now makes a plant based Protein pasta...woohoo!
- Asparagus. Asparagus is high in fiber, vitamin K, and vitamin C which play a role in bone health and immunity.
- Cherry tomatoes. Tomatoes give this salad a perfect juicy addition as well as a balanced sweet and tangy flavor.
- Green onions. Gives this pasta salad a great flavor boost.
The Dressing:
- Olive oil. I like to use a good quality extra virgin olive oil for my dressings. Look for packing dates on your olive oils to check quality.
- Lemon juice/lemon zest. Don't skip the lemon zest!
- Aromatics. Garlic, salt, and pepper. I always use freshly ground black pepper.
- Maple syrup. The perfect balance of sweetness to the dressing.
- Yellow mustard. Adds an umami flavor.
📋 Instructions
- Cook your pasta. Drain and rinse to stop the cooking process and cool the pasta (repeat after me: we don't do this with regular pasta dishes, just pasta salads!).
- Blanch the asparagus. This process is to preserve the flavor and color of asparagus but cook it to the perfect texture. To do this, bring water to a boil and boil for about two minutes. Then drain asparagus and let cool in an ice bath to stop the cooking process.
- Add the cherry tomatoes and green onions. This really gives it a burst of flavor! You're welcome to add any of your other favorite and seasonal vegetables here. HERE you will find a great resource of year-round seasonal produce downloads!
- Make the vinaigrette. Whisk together olive oil, lemon juice, lemon zest, garlic, salt, and pepper. Whisk it until emulsified.
- Put it all together. Grab a large bowl with a lid, add all the ingredients, combine well, and refrigerate or dig in right away. I think this tastes better the following day but it was still bursting with flavor if you don't want to wait until tomorrow. You can enjoy cold or at room temperature. Either way, you will soon be devouring this delicious lunch or side dish!
Variations
- Add a protein source. Canellini beans or chickpeas are great protein addition options.
- Cheese. Add a vegan parmesan cheese.
- Vary the vegetables. Add in fresh zucchini (spiraled would work wonderfully with this), red onions, carrots, or bell peppers for a nice crunch. Adding these Brussels sprouts as a side is also a great addition.
- Add a crunch. Nuts such as walnuts or almonds would work well with this salad. Seeds such as hemp seeds, pumpkin seeds, or sunflower seeds is also a great way to add crunch!
- Make it spicy! Add a drizzle of chili oil or add red pepper flakes to this salad for extra heat.
How to Serve Pasta Salad
- Serve it during summer BBQ's, brunches, or potlucks.
- You can also top it with this delicious Olive Oil Bread Dip for more flavor.
- Include a Creamy Tomato Basil Soup to make it a meal!
How to Store Asparagus Pasta Salad
- You can store the pasta salad in the fridge for 3-5 days. Use it for meal prep for lunches for the week or prep ahead for dinner. You can keep the dressing separate, however, I like to add it in there to really get the flavors absorbed.
🥗 Other Vegetable-Filled Recipes to Try
- If you're looking for a warm and cozy dish, try this delicious mushroom risotto!
- Salads I also love: Citrus and Blueberry Salad with Lemon Vinaigrette, Black Bean and Mango Salad with Lime Dressing, Tempeh Salad with Miso Ginger Sauce, and Beet and Carrot Slaw
More Pasta Recipes
If you loved this Asparagus Pasta Salad recipe, let me know in the comments below! I'd love to connect with you on Facebook, Instagram, and Pinterest! Subscribe to my weekly emails at the bottom so you never miss a new recipe!
📖 Recipe
Asparagus Pasta Salad
Add this Asparagus Pasta Salad for the perfect side or main to your spring or summer menu. Made with pasta, asparagus, and cherry tomatoes, drenched in a homemade lemony vinaigrette.
Servings: 6 people
Ingredients
For the Salad:
- 2 cups chopped asparagus
- 8 oz penne pasta,, or your favorite pasta
- 1 pint cherry tomatoes,, halved or quartered
- 3 stems green onion, chopped
- Optional: 1 can of beans, drained and rinsed, (see notes)
For the Dressing:
- ¼ cup olive oil
- ¼ cup freshly squeezed lemon juice
- 3 cloves garlic,, minced
- 1 teaspoon sea salt + more to taste
- ¼ teaspoon black pepper
- 1 teaspoon lemon zest
- 2 teaspoons maple syrup
- 1 tablespoon yellow mustard
Instructions
- Cook your pasta according to the directions. Drain and rinse to stop the cooking process and cool the pasta.
- Blanch the asparagus by bringing a medium pot of water to a boil. Add the chopped asparagus and boil for about two minutes. Drain asparagus and let cool in an ice bath.
- In a small bowl or mason jar, whisk together olive oil, lemon juice, lemon zest, maple syrup, yellow mustard, garlic, salt, and pepper. Whisk it until emulsified. If using a mason jar, close lid and shake well.
- In a large bowl, add pasta, blanched asparagus, chopped cherry tomatoes, green onions. Drench the ingredients with the dressing, combine well, and refrigerate or dig in right away.
- For best results, prepare in advance and let marinate for about a day. If you don't have time for this, serve immediately-it will still be bursting with flavor! You can enjoy cold or at room temperature.
- Garnish with red chili flakes and additional green onions.
Notes
Storage. You can store the pasta salad in the fridge for 3-5 days.
Optional: For a protein addition, you can include 1 can of cannellini beans or garbanzo beans, drained and rinsed.
Nutrition Info
Calories: 256kcal | Carbohydrates: 36g | Protein: 7g | Fat: 10g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 7g | Sodium: 428mg | Potassium: 375mg | Fiber: 3g | Sugar: 6g | Vitamin A: 731IU | Vitamin C: 25mg | Calcium: 36mg | Iron: 2mg
Tried this recipe? Let me know!Tag @sharethespice or tag #sharethespicerecipes!
