Lemon Asparagus Pasta Salad (Printable)

Tender pasta with crisp asparagus, bright lemon, and herbs in a light vinaigrette. Ideal for warm weather entertaining.

# 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)

# How-To 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.
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.

# Expert Advice:

01 -
  • Make ahead friendly meaning you can actually enjoy your own party
  • Light enough for summer but satisfying enough for a main course
  • The asparagus stays vibrant green not sad and gray like other recipes
02 -
  • Rinsing the pasta under cold water stops the cooking process and washes away excess starch preventing gumminess
  • The salad tastes better after sitting for at least 30 minutes giving flavors time to meld
  • If making ahead don't add the parsley until right before serving or it will wilt
03 -
  • Cut asparagus on a diagonal for more elegant looking pieces
  • Use a microplane for the lemon zest to avoid bitter white pith
  • Grind pepper fresh right into the dressing for maximum flavor

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