Asparagus Pasta Salad
A fresh and vibrant Asparagus Pasta Salad combining crisp asparagus, tender pasta, and a tangy lemon-garlic dressing. Perfect for quick, healthy meals, this colorful and crunchy salad is easy to prepare, customizable, and great for any season.
- Author: Mary
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Total Time: 30 minutes
- Yield: 4 servings 1x
- Category: Appetizers
- Method: Boiling
- Cuisine: American
- Diet: Gluten Free option available
Main Ingredients
- 1 bunch fresh asparagus, trimmed and cut into bite-sized pieces
- 2 cups small pasta shapes (penne, fusilli, or bowties)
- 1/4 cup olive oil
- 3 tablespoons fresh lemon juice
- 2 cloves garlic, minced
- 1/2 cup Parmesan cheese, grated
- Salt and freshly ground black pepper, to taste
Optional Ingredients
- 1 cup cherry tomatoes, halved
- 1/4 cup fresh herbs (basil, parsley, or dill), chopped
- Prepare the pasta: Cook your chosen pasta according to package directions until al dente. Drain and rinse under cold water to stop the cooking process and cool it down for the salad.
- Blanch the asparagus: Trim and cut asparagus into bite-sized pieces. Quickly blanch them in boiling water for 2-3 minutes until crisp-tender, then plunge into ice water to keep their vivid color and crunch.
- Make the dressing: Whisk together olive oil, fresh lemon juice, minced garlic, salt, and pepper in a small bowl until emulsified and vibrant.
- Combine all ingredients: In a large mixing bowl, toss together the cooled pasta, blanched asparagus, cherry tomatoes (if using), fresh herbs, and Parmesan cheese.
- Dress and chill: Pour the dressing over the salad and toss gently to coat every bite. Refrigerate for at least 30 minutes to let the flavors meld before serving.
Notes
- Don’t overcook asparagus: blanch just until crisp-tender to preserve texture and nutrients.
- Use cold pasta: cooling the pasta stops it from becoming mushy and helps it absorb the dressing better.
- Fresh herbs matter: adding fresh basil or parsley brightens the flavor profile instantly.
- Dress lightly at first: add dressing gradually so your salad doesn’t get soggy.
- Let it rest: allow the salad to chill before serving for the best flavor infusion.
- Storage: Keep salad refrigerated in an airtight container for up to 3 days.
- Freezing is not recommended as it affects texture.
- Serve cold or at room temperature; avoid reheating.
Nutrition
- Serving Size: 1 cup
- Calories: 250
- Sugar: 3g
- Sodium: 220mg
- Fat: 11g
- Saturated Fat: 2g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 4g
- Protein: 8g
- Cholesterol: 10mg
Keywords: asparagus pasta salad, healthy pasta salad, quick pasta salad, spring salad, gluten-free salad option, summer salad, easy lunch recipe