• Skip to main content
  • Skip to primary sidebar
  • Skip to footer
Share the Spice
menu icon
go to homepage
  • Home
  • Recipes
  • About me
    • Contact Me
  • Subscribe
  • Shop
    • Facebook
    • Instagram
    • Pinterest
  • subscribe
    search icon
    Homepage link
    • Home
    • Recipes
    • About me
      • Contact Me
    • Subscribe
    • Shop
    • Facebook
    • Instagram
    • Pinterest
  • ×

    Home » Lunch

    Asparagus Pasta Salad

    Published: May 5, 2022 · Modified: Sep 28, 2022 by Shweta with 2 Comments · This post may contain affiliate links ·

    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.
    Jump to Recipe Pin Recipe
    Plated Asparagus Salad

    This salad is my new best friend. It's so easy to make. Most of these ingredients are already in your pantry and fridge. For the rest, wait until asparagus is in season for the best price and flavor! My friend over at Urban Farmie has some great information on when to buy asparagus!

    Jump to:
    • 📖 Ingredients
    • 📋 Instructions
    • 🥗 Other Flavorful Salad Recipes to Try
    • 📖 Recipe
    • ⭐ Reviews

    Here's what I love about this Asparagus Pasta Salad:

    • Great for gatherings.
    • It's vegan!
    • Tastes better the next day so you can prep it in advance and store it.
    • Versatile. Easy to serve with additional vegetables. You can also add canned cannellini beans or chickpeas to include a protein source.

    📖 Ingredients

    Minimal effort and delicious taste. Here's everything you'll need...

    The Salad:

    • Pasta: use any pasta you'd like. I think ones with crevices and holes are best for absorbing flavor. My favorite brand is Barilla Pasta who now makes a plant based Protein pasta...woohoo!
    • Asparagus
    • Cherry tomatoes
    • Green onions

    The Dressing:

    • Olive oil
    • Lemon juice/lemon zest
    • Garlic
    • Salt and pepper
    • Maple syrup
    • Yellow mustard

    📋 Instructions

    • Cook your pasta. Drain and rinse to stop the cooking process and cool the pasta (repeat after me: we don't do this with regular pasta dishes, just pasta salads!).
    • Blanch the asparagus. This process is to preserve the flavor and color of asparagus but cook it to the perfect texture. To do this, bring water to a boil and boil for about two minutes. Then drain asparagus and let cool in an ice bath to stop the cooking process.
    • Add the cherry tomatoes and green onions. This really gives it a burst of flavor! You're welcome to add any of your other favorite and seasonal vegetables here. HERE you will find a great resource of year round seasonal produce downloads!
    • Make the vinaigrette. Whisk together olive oil, lemon juice, lemon zest, garlic, salt, and pepper. Whisk it until emulsified.
    • Put it all together. Grab a large bowl with a lid, add all the ingredients, combine well, and refrigerate or dig in right away. I think this tastes better the following day but it was still bursting with flavor if you don't want to wait until tomorrow. You can enjoy cold or at room temperature. Either way, you will soon be devouring this delicious lunch or side dish!
    • Storage. You can store the pasta salad in the fridge for 3-5 days.

    🥗 Other Flavorful Salad Recipes to Try

    • Citrus and Blueberry Salad with Lemon Vinaigrette
    • Black Bean and Mango Salad with Lime Dressing
    • Tempeh Salad with Miso Ginger Sauce
    • Beet and Carrot Slaw

    If you loved this Asparagus Pasta Salad recipe, let me know in the comments below! I’d love to connect with you on Facebook, Instagram, and Pinterest! Subscribe for my weekly emails at the bottom so you never miss a new recipe!

    📖 Recipe

    Plated Asparagus Salad
    PRINT PIN
    5 from 1 vote

    Asparagus Pasta Salad

    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 mins
    Cook Time: 15 mins
    Total Time: 30 mins
    Servings: 6 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

    Calories: 256kcal | Carbohydrates: 36g | Protein: 7g | Fat: 10g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 7g | Sodium: 428mg | Potassium: 375mg | Fiber: 3g | Sugar: 6g | Vitamin A: 731IU | Vitamin C: 25mg | Calcium: 36mg | Iron: 2mg
    Tried this recipe? Let me know!Tag @sharethespice or tag #sharethespicerecipes!

    More Lunch

    • Pesto Grilled Cheese with Garlic Butter
    • Easy Tofu Recipe
    • Vegetarian Creamy Corn and Black Bean Soup
    • Vegetable Sandwich with Balsamic Glaze

    Sign up for email updates!

    • Facebook
    • Instagram
    • Pinterest

    Reader Interactions

    Comments

      Leave a Reply Cancel reply

      Your email address will not be published. Required fields are marked *

      Recipe Rating




    1. Jgohel

      May 06, 2022 at 11:47 am

      5 stars
      Good taste and nutritional

      Reply
      • Shweta

        June 23, 2022 at 1:30 pm

        Great nutritional benefits. Enjoyed with some carbs 🙂

        Reply

    Primary Sidebar

    Welcome!

    Hey y’all, I'm Shweta!

    I’m the blogger, recipe developer, and photographer behind this blog. Share the Spice is a blog about vegetarian and vegan recipes that focus on healthy, flavorful meals. My goal is to show you how to make nourishing meals that are easy and full of flavor.

    More about me →

    Trending

    • Vegan Pad Thai with Marinated Tofu
    • Edamame Truffle Dumplings
    • Creamy Garlic and Vegetable Pasta
    • Vegetarian Enchilada Casserole

    Footer

    Stay Connected

    • Facebook
    • Instagram
    • Pinterest

    Copyright © 2023 · Share The Spice