Lemon Asparagus Pasta Salad (Printable Format)

Tender pasta with crisp asparagus, bright lemon, and fresh herbs 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)

# How-To Steps:

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.

# Expert Suggestions:

01 -
  • You can assemble it in under 30 minutes, even on the most chaotic weeknights
  • The dressing gets better as it sits, making it the ultimate make ahead dish for lazy weekends
  • Everything gets cooked in one pot, meaning practically zero cleanup afterward
02 -
  • Overcooking the asparagus happens faster than you expect, so check it at the one minute mark if your pieces are particularly thin
  • The pasta will continue absorbing the dressing as it sits, so make the dressing slightly more tart than you think necessary
  • Room temperature pasta salad has more flavor than chilled straight from the refrigerator, so let it sit out for twenty minutes before serving
03 -
  • Cutting asparagus on a diagonal makes it look more elegant and helps the pieces catch the dressing
  • If the salad seems dry after sitting, add another splash of olive oil rather than more lemon juice to prevent it from becoming too acidic

Go Back