Asparagus Pasta Salad

5 from 7 votes

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.

Prep Time: 15

Cook Time: 15

Total Time: 30

Servings: people

Author: Shweta

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