Lemon Asparagus Pasta Salad (Printable version)
Bright pasta salad with tender asparagus, zesty lemon, and fresh herbs. Ready in 30 minutes.
# What You'll 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.
02 - 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.
03 - In a large bowl, whisk together lemon zest, lemon juice, olive oil, white wine vinegar, Dijon mustard, garlic, salt, and pepper until smooth.
04 - Add drained pasta and asparagus, cherry tomatoes, and red onion to the bowl with the dressing. Toss gently to coat.
05 - Stir in fresh parsley. Taste and adjust seasoning as needed.
06 - Serve at room temperature or chilled, garnished with grated parmesan if desired.
# Expert advice:
01 -
- It comes together in 30 minutes but tastes like you spent way more effort on it
- The dressing doubles as a marinade so flavors get better with time
02 -
- Rinsing the pasta under cold water stops the cooking process and keeps the asparagus vibrant green
- The pasta absorbs more dressing if you toss it while still slightly warm
03 -
- Use a vegetable peeler to shave parmesan on top instead of grating it for elegant presentation
- Save some pasta water before draining to loosen the salad if it gets too dry