Description
Asparagus Pasta Salad is a light and refreshing dish featuring al dente pasta, tender asparagus, and a zesty lemon vinaigrette, perfect for a side dish or a light meal.
Ingredients
Scale
- 8 oz pasta (penne, rotini, or farfalle)
- 1 bunch asparagus, trimmed and cut into 2-inch pieces
- 1/2 cup cherry tomatoes, halved
- 1/4 cup red onion, thinly sliced
- 1/4 cup Kalamata olives, pitted and sliced
- 1/4 cup feta cheese, crumbled
- 1/4 cup extra virgin olive oil
- 2 tablespoons fresh lemon juice
- 1 teaspoon Dijon mustard
- 1 teaspoon honey
- 1 clove garlic, minced
- Salt and pepper to taste
Instructions
- Cook the pasta according to the package instructions until al dente. Drain and rinse under cold water to stop the cooking process. Set aside.
- Meanwhile, bring a pot of salted water to a boil. Add the asparagus pieces and cook for 2-3 minutes until bright green and tender-crisp. Drain and rinse under cold water to preserve the color.
- In a large bowl, combine the cooked pasta, asparagus, cherry tomatoes, red onion, olives, and feta cheese.
- In a small bowl, whisk together the olive oil, lemon juice, Dijon mustard, honey, garlic, salt, and pepper to make the vinaigrette.
- Pour the vinaigrette over the pasta salad and toss to combine.
- Chill the salad in the refrigerator for 30 minutes before serving to allow the flavors to meld.
Notes
- For a vegan version, omit the feta cheese or use a plant-based alternative.
- Feel free to add other vegetables like cucumbers or bell peppers for extra crunch.
- This salad can be made a day in advance and stored in the fridge.
Nutrition
- Serving Size: 1 serving
- Calories: 280
- Sugar: 6g
- Sodium: 370mg
- Fat: 14g
- Saturated Fat: 2g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 4g
- Protein: 8g
- Cholesterol: 10mg
Keywords: asparagus pasta salad, Mediterranean pasta salad, vegetable pasta salad, light pasta salad, side dish