Lemon Asparagus Pasta Salad (Printable)

Bright asparagus and zesty lemon combine with tender pasta in this refreshing dish, perfect for warm weather gatherings.

# 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

# 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 and emulsified.
03 - Add drained pasta and asparagus, cherry tomatoes, and red onion to the bowl with the dressing. Toss gently until evenly coated.
04 - Stir in fresh parsley. Taste and adjust seasoning as needed. Serve at room temperature or chilled, garnished with grated parmesan if desired.

# Expert Hints:

01 -
  • The asparagus cooks right in the pasta water, which means fewer dishes and the vegetables stay vibrant green instead of turning sad and gray
  • You can make it the night before, and the flavors actually get better as they hang out together in the refrigerator
02 -
  • The pasta will absorb the dressing as it sits, so if you're making this ahead, save a little extra lemon juice to brighten it up before serving
  • Don't skip rinsing the pasta under cold water or it'll keep cooking and turn mushy while you prepare everything else
03 -
  • Cut your asparagus pieces to roughly the same size as your pasta bites so everything scoops up together
  • Use a microplane for the lemon zest to avoid any bitter white pith getting into your salad

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