Lemon Asparagus Pasta Salad (Print Version)
Bright pasta with tender asparagus, zesty lemon, and fresh herbs—ideal for warm weather dining.
# What You Need:
→ Pasta & Vegetables
01 - 8 oz short pasta (fusilli, penne, or farfalle)
02 - 10 oz fresh asparagus, trimmed and cut into 1-inch pieces
03 - 1 cup cherry tomatoes, halved
04 - 1/4 cup thinly sliced red onion
→ Dressing
05 - Zest and juice of 1 large lemon
06 - 3 tbsp extra-virgin olive oil
07 - 1 tbsp white wine vinegar
08 - 1 tsp Dijon mustard
09 - 1 small garlic clove, minced
10 - 1/2 tsp salt
11 - 1/4 tsp ground black pepper
→ Fresh & Finishing
12 - 1/4 cup finely chopped fresh parsley
13 - 1/4 cup grated parmesan cheese (optional for garnish)
# Directions:
01 - Bring a large pot of salted water to a boil. Add pasta and cook according to package directions until al dente. About 2 minutes before the pasta is done, add the asparagus to the boiling water with the pasta. Drain pasta and asparagus together and rinse briefly under cold water to stop the cooking.
02 - In a large bowl, whisk together lemon zest, lemon juice, olive oil, white wine vinegar, Dijon mustard, garlic, salt, and pepper until smooth.
03 - Add drained pasta and asparagus, cherry tomatoes, and red onion to the bowl with the dressing. Toss gently to coat.
04 - Stir in fresh parsley. Taste and adjust seasoning as needed. Serve at room temperature or chilled, garnished with grated parmesan if desired.
# Insider Tips:
01 -
- The asparagus stays bright green because we blanch it right with the pasta
- Everything gets dressed while still warm so flavors actually seep in instead of sitting on top
02 -
- The pasta will absorb some dressing as it sits so make a little extra if you are serving this the next day
- Rinsing the pasta stops the cooking but also washes off starch so do not skip the olive oil in the dressing
03 -
- Cut your asparagus on a diagonal so the pieces look longer and more elegant
- Use a microplane or fine grater for the lemon zest to avoid any bitter white pith