Asparagus Pasta Salad
A refreshing and flavorful cold pasta salad featuring asparagus, perfect for summer gatherings and meal prep.
Equipment
- 1 Large pot for boiling pasta
- 1 Mixing Bowl large
- 1 Whisk for dressing
Ingredients
Salad Ingredients
- 1 lb asparagus trimmed and cut into 1-inch pieces
- 8 oz large seashell pasta
- 1 cup cherry tomatoes halved
- 1/2 cup red onion thinly sliced
- 1/4 cup fresh basil chopped
Dressing Ingredients
- 1/4 cup olive oil
- 2 tbsp lemon juice
- 1 tbsp Dijon mustard
- Salt and pepper to taste
Instructions
Preparation
- Trim the asparagus, removing the woody ends. Cut into 1-inch pieces and blanch in boiling water for 3-4 minutes. Transfer to an ice bath to cool.
- In a large pot, bring water to a boil. Add pasta and cook according to package instructions until al dente. Drain and rinse under cold water to stop the cooking.
- In a small bowl, whisk together olive oil, lemon juice, Dijon mustard, salt, and pepper until emulsified.
- In a large mixing bowl, combine asparagus, pasta, cherry tomatoes, red onion, and basil. Drizzle with dressing and toss to coat.
- Cover and refrigerate the salad for at least 1 hour to allow the flavors to meld.
- Before serving, taste and adjust the seasoning with additional salt, pepper, or lemon juice if needed.
- Serve chilled as a side dish or light main course.
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
- For best results, keep the dressing separate and mix with the salad just before serving if making ahead.
Notes
Pro Tips: Always use fresh ingredients for the best flavor. Chill the salad before serving to enhance taste. Ingredient Substitutions: Try zucchini instead of asparagus or add grilled chicken for protein. How to Serve: Serve chilled for a refreshing summer dish. Storage & Freshness: Store in the fridge for up to 3 days. Make-Ahead Tips: Keep dressing separate for best freshness.