Lemon Asparagus Pasta Salad (Printable)

Bright pasta salad with tender asparagus, zesty lemon, and fresh herbs—ideal for warm weather gatherings.

# What's Needed:

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

# Tips for Success:

01 -
  • The lemon dressing makes everything taste brighter and more alive than you thought pasta salad could
  • You can prep it ahead and it actually gets better as the flavors meld together
02 -
  • Adding the asparagus directly to the pasta water saves you a whole extra pot and cooks it perfectly every time
  • The pasta will soak up some of the dressing as it sits, so make a little extra if you are prepping this the night before
03 -
  • Use a microplane or the smallest holes on a box grater to get the most fragrant lemon zest possible
  • If the asparagus is thick, peel the bottom inch with a vegetable peeler so it cooks at the same speed as the tips

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