Lemon Asparagus Pasta Salad (Printable version)
Bright and refreshing pasta with asparagus, lemon, and herbs. Ready in 30 minutes.
# 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 Make It:
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 Suggestions:
01 -
- The dressing comes together in seconds but tastes like something from a fancy Italian restaurant
- It actually gets better as it sits, making it perfect for make ahead meals
- Everyone thinks you put way more effort into it than you actually did
02 -
- Rinsing the pasta under cold water is essential for salad texture, it stops the cooking and prevents gummy pasta
- The asparagus only needs 2 minutes in the boiling water, any longer and it turns into sad mush
- This salad needs at least 15 minutes to sit before serving, letting the flavors really marry together
03 -
- Save a splash of pasta water before draining, it helps thicken the dressing if it seems too thin
- Cut your asparagus into similar sized pieces so they cook evenly
- Room temperature pasta absorbs dressing better than ice cold pasta from the fridge