Lemon Asparagus Pasta Salad (Printable View)
Light pasta salad with asparagus, lemon, herbs—ideal for spring and summer meals.
# Ingredient List:
→ 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 Prepare:
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 and emulsified.
03 - Add drained pasta and asparagus, cherry tomatoes, and red onion to the bowl with the dressing. Toss gently to coat evenly with the dressing.
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 -
- The bright lemon vinaigrette wakes up everything it touches, making this the dish that disappears first at potlucks
- You can make it ahead and it actually tastes better after the flavors hang out together for a while
02 -
- Rinsing your pasta under cold water stops the cooking process and washes away excess starch, keeping your salad from turning into a gummy mess
- The dressing might seem too sharp when you first mix it, but pasta absorbs acid quickly so what tastes bold initially will mellow out beautifully
03 -
- Cut your asparagus on a diagonal for prettier presentation that catches more dressing
- Reserve a little pasta water before draining in case your salad needs loosening up the next day