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Asparagus Pasta Salad

This Asparagus Pasta Salad is gluten-free, quick to make and it is perfect to make ahead on the weekend and take to work all week.
Course Salad, Side Dish
Cuisine American
Keyword asparagus pasta salad
Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Servings 4 people
Calories 305kcal
Author Olivia Ribas

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 tablespoon Dijon mustard
  • 2 garlic cloves minced
  • Salt and black ground pepper to taste
US Customary - Metric

Instructions

  • Bring a pot of salted water to a boil over high heat.
  • Once the water is boiling, add the Fusilli and cook according the packaging 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!

Notes

  • 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

Serving: 1/4 | Calories: 305kcal | Carbohydrates: 30g | Protein: 7g | Fat: 18g | Saturated Fat: 2g | Monounsaturated Fat: 2g | Sodium: 476mg | Potassium: 390mg | Fiber: 3g | Sugar: 4g