This Asparagus Pasta Salad is so fresh and tasty! It features gluten-free pasta, roasted asparagus, and lots of veggies, tossed in a simple Dijon dressing. The perfect recipe to welcome Spring!
I’m always so excited when asparagus season rolls around! It’s my favorite springtime vegetable and so versatile. I make this cheesy Asparagus Tart side dish every chance I get, along with this Parmesan Lemon Asparagus Skillet and Asparagus Couscous Salad.
This pasta salad is another favorite of mine. It’s hearty and satisfying, while still being light and refreshing. It only gets better with time, so it’s ideal for meal prep, parties, and summer BBQs!
How To Make Asparagus Pasta Salad
Pasta Salad Ingredients
- Gluten-free pasta — I enjoy using Fusilli. But you can also use penne, farfalle, or rotini if you prefer a different shape. Feel free to choose any pasta shape you like!
- Roasted asparagus — See my roasted asparagus recipe for instructions! The only difference is that you’ll cut the asparagus into bite-sized pieces for this recipe.
- Red onion — For color and a little bit of crunch.
- Cherry tomatoes — Sliced in half, so they soak up the dressing better.
- Green onions — I use the green tops and save the ends for another recipe. You can also use other herbs like add fresh basil and parsley.
- Parmesan cheese — The nutty flavor complements the asparagus perfectly.
Salad Dressing Ingredients
- Extra virgin olive oil — I recommend using quality olive oil with a good flavor since this is the base of our dressing.
- Lemon juice — Freshly squeezed for the best flavor and you can also use lemon zest too. You can also use red wine vinegar or balsamic vinegar, if you prefer.
- Dijon mustard — The Dijon mustard helps emulsify the dressing.
- Garlic — I like to mince my garlic very fine for dressings.
- Seasonings — Just a little salt and black pepper to taste.
Instructions
Boil the pasta:
- Bring a pot of salted cold water to a boil, and cook the fusilli according to the package directions.
- Drain and rinse the pasta, then transfer it to a bowl and set it aside.
Make the dressing:
- While the fusilli cooks, add the salad dressing ingredients to a mason jar. Then, screw the lid on and shake the jar well to mix everything.
Assemble the pasta salad:
- Combine the ingredients in a large bowl.
- Then, pour the dressing on top and toss it well.
Serve and enjoy:
- Give it a taste and adjust the seasoning if necessary.
- Enjoy this quick and easy spring recipe!
Olivia’s Recipe Tips
- Be sure to cook the pasta al dente, so it’s still nice and firm (but not undercooked).
- I like to make this recipe with gluten-free pasta, but feel free to use any pasta you prefer!
- When shopping for asparagus, look for stalks that are bright green in color and firm to the touch with tightly closed spears.
How To Store Leftovers
You can keep asparagus pasta salad in the fridge for up to 2-3 days. This recipe gets better with time, so it’s especially great for meal prep!
I like to store it in a good, airtight container that seals well. This keeps the pasta salad from drying out and ensures everything stays as fresh as possible.
What To Serve with
Chicken: This super easy recipe is great with my honey mustard chicken recipe!
Seafood: I love to serve this with grilled shrimp or air fryer salmon.
Sandwiches: This recipe is the perfect side for healthy sandwiches.
BBQ favorites: It’s great as a side for BBQs meals.
Recipe Variations
Add protein: To make this recipe even more heartier, add baked chicken, salmon, or beans to the mix.
Seasonal veggies: Try this recipe with veggies from each season! In the fall I make it with roasted root vegetables and it’s incredible.
Different dressings: I love experimenting with different types of dressing when making this recipe, such as Italian dressing or my homemade vinaigrette.
Frequently Asked Questions
You can enjoy it either way. I personally like it cold, but you can serve it while the pasta and asparagus are still warm.
The best way to keep asparagus crisp in the fridge is to store it in water. Trim the ends and place the asparagus in a glass or jar with 1 inch of water. Then, cover the tips with a plastic bag.
Yes! In fact, the longer it sets, the more flavorful it gets! I like to make this at least a day in advance, but it’ll stay fresh for up to 3 days.
Looking for more springtime pasta dishes? Give my Italian Pasta Salad or Tuna Pasta a try! These recipes are fresh, flavorful, and perfect for Spring and Summer!
More Recipes Starring Asparagus!
Asparagus Pasta Salad
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Ingredients
For the asparagus pasta salad
- 2 cups gluten-free cooked Fusilli pasta
- 2 cups roasted asparagus cut at a diagonal in 1 and 2 inch pieces
- 1/2 cup red onions chopped
- 1 cup cherry tomatoes cut in half
- 1/4 cup green onions sliced
- 1/2 cup shredded Parmesan cheese
For the dressing
- 1/2 cup olive oil
- 1/4 cup freshly squeezed lemon juice
- 2 tablespoons Dijon mustard
- 2 garlic cloves minced
- Salt and black ground pepper to taste
Instructions
- Bring a pot of salted water to a boil over high heat.
- Once the water is boiling, add the Fusilli and cook according to the package directions. Drain the pasta, rinse, and transfer to a bowl.
- While the pasta is cooking, make the dressing by adding all the ingredients to a Mason jar. Mix until combined. Set the dressing aside.
- In a large bowl, combine the cooked pasta, the asparagus, red onion, cherry tomatoes, green onions, and parmesan cheese. Pour in the dressing and toss well to combine.
- Taste the pasta salad and adjust the seasoning if you think it is necessary. Enjoy!
Tips
- Make sure to cut off the woody ends of the asparagus and discard them.
- Feel free to season your roasted asparagus however you want.
Nutrition Information
Nutrition information is calculated using an ingredient database and should be considered an estimate.
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Ashley@CookNourishBliss says
I am a huge pasta salad fan since you can enjoy them so many ways! Great for dinner but also perfect for lunch when you don’t have time to heat things up! This looks delicious!!
Lamar says
Really good combination only I added another cup of asparagus. The tomatoes I got at the store are nothing like the sweet ones from the garden. Unfortunately asparagus and tomatoes don’t happen at the same time in my growing zone so I would leave them out for a better salad.
Olivia Ribas says
Thank you for your feedback! Adding extra asparagus sounds like a great idea. I understand about the tomatoes; garden-fresh ones do make a big difference. It’s a good point about the growing seasons. Feel free to adjust the recipe to fit what’s fresh and available in your area.
Olivia Ribas says