This asparagus pasta salad consists of roasted, nutty asparagus, al dente pasta, fresh parsley, a handful of vegetables and a simple white balsamic dressing. It's satisfying, easy to prepare and makes a light, delicious summer meal.
The asparagus pasta salad is an easy, delicious way of making the most of the asparagus season. It involves roasting the asparagus, combining it with al dente cooked pasta, adding fresh parsley, crunchy radishes and sweet, tangy tomatoes then bringing all the flavours together with a 4-ingredient white balsamic dressing (similar to my cantaloupe salad dressing).
Asparagus is extremely versatile and can be prepared in several different ways. It cooks quickly so I often add it raw to egg muffins, pies, casseroles, or scones, but if I want to use it as a star ingredient I always roast it, as I have done in this recipe. Lightly browned, nutty tasting roasted asparagus makes a delicious side dish, but also works incredibly well in a pasta salad.
This pasta salad with roasted asparagus does not contain any cheese, is low in fat, full of flavour and texture, perfect as a light summer meal or BBQ salad. You can save time and prepare the asparagus in advance so that all you need to do the next day is assemble your salad and enjoy it (see my easy meal prep tips at the bottom of the post)!
Asparagus pasta salad ingredients and substitutions
- Asparagus: I recommend using asparagus spears rather than asparagus tips (which are more expensive).
- Pasta: I used farfalle pasta, but you can use another variety, such as fusilli or penne, which always work well in pasta salads.
- Sun-dried tomatoes: add depth.
- Parsley.
- Tomatoes: use your favourite mini tomatoes - the sweeter the better.
- Radishes: add crunch.
- Garlic powder/granules.
- Sunflower seeds: you can use pine nuts or crushed hazelnuts, instead.
- Garlic.
- Oil: I recommend using extra virgin olive oil.
- White balsamic vinegar: you can use another mild tasting, light, sweet vinegar, such as rice vinegar, instead. As an alternative use lemon juice. Regular, dark balsamic vinegar doesn't work as well in this salad and I don't recommend using it.
- Honey: use maple syrup as a vegan alternative.
- Salt and pepper: add to taste (don't skip it).
How to choose the best asparagus for pasta salad
For me the best asparagus to use in a pasta salad should be neither too thin nor too thick. Aim for somewhere in-between. Very thin asparagus spears can roast too quickly, become quite fragile and overwhelmed by the pasta. Very thick asparagus, on the other hand, is often not as sweet and can feel a little bulky in a pasta salad.
TIP: If your asparagus is very thin cut roasting time. For thick asparagus spears increase roasting time, but watch closely to avoid overbrowning.
Step-by-step recipe instructions
1. Preheat the oven to 400F/200C/180 fan/gas mark 6. Line a large baking sheet with parchment paper (omit if using a non-stick baking sheet) and set aside.
2. Prepare asparagus: Rinse the asparagus spears then pat them dry using a paper towel. Cut about 1-1.5 inches off the bottom ends and arrange the asparagus in a single layer on the baking sheet. Brush with a little oil (about 1 tbsp) then season with salt, pepper and garlic granules.
3. Roast: Roast in the centre of the oven for 13-14 minutes until tender but not browned too much. Remove from the oven and set aside to cool then chop into smaller pieces.
4. Boil pasta: In the meantime start boiling your pasta in salted water (add about 1 tsp of salt) until fully cooked but still a little firm (al dente). Remove from the heat, strain and set aside in a colander to drain thoroughly.
5. Prepare dressing: Place all the dressing ingredients in a small bowl and stir thoroughly. Set aside.
6. Toast seeds: Place the sunflower seeds in a small pan and dry toast briefly over a medium heat until golden stirring often (be careful not to brown them too much). Remove from the heat and immediately transfer to a bowl.
7. Assemble salad: Combine the pasta with the sundried tomatoes, parsley and about ⅔ of the dressing. Stir in the asparagus, add the tomatoes, radishes, sunflower seeds and drizzle over the remaining dressing. Season to taste, scatter over the pepper flakes and lemon zest (optional) and serve with lemon wedges.
*Scroll down to the bottom of the post for a full, printable list of ingredients and instructions.
Serving suggestions
This nutritious asparagus and pasta salad can be served as a stand alone meal, but you can also serve it alongside grilled chicken or halloumi. Perfect as a family meal or for a barbecue or potluck dinner.
Variations
- Add protein: Such as leftover rotisserie chicken, white beans or crumbled feta (and use a little more dressing).
- Tweak the dressing: Use 2-3 tablespoons of sundried tomato pesto instead of the oil (and omit the sundried tomatoes in the recipe).
What to make ahead
- Pasta: Boil the pasta, strain then set aside to drain completely. Stir in a little oil (about 2 teaspoons), cool completely, cover and refrigerate for up to 3 days.
- Roast asparagus: As in Steps 1-3, cool completely, cover and refrigerate. Use the following day.
- Dressing: Prepare as in Step 5, pour into a small jar and refrigerate for up to 3 days. Shake before using.
- Sunflower seeds: These can also be toasted the night before. Keep covered.
When you are ready to assemble your summer asparagus pasta salad remove the ingredients from the fridge, chop the parsley and vegetables then put it all together and serve.
Top tips
- When buying asparagus avoid wilted, limp asparagus spears/stalks. Choose bright green fresh looking, firm asparagus.
- Rinse the asparagus then pat it dry with a paper towel to remove excess moisture before roasting.
- Try not to brown the asparagus too much (so it doesn't become dry). It should still have a vivid green colour.
- To save time boil the pasta while the asparagus is in the oven.
- This asparagus pasta salad with balsamic dressing works with a variety of pasta shapes including farfalle, which is what I used. Alternatives include fusilli/rotini, penne and others so use your favourite.
- Once assemble serve immediately. Leftovers can be refrigerated in an airtight container for up to 1 day.
- Not suitable for freezing.
Related recipes to try next
- Caprese Orzo Pesto Pasta Salad
- Roasted Beet Pasta Salad with Balsamic Dressing
- Vegetarian Salad Stuffed Tomatoes
See also these other delicious, easy salad recipes!
Recipe
Asparagus Pasta Salad with White Balsamic Dressing
Equipment
- Large baking sheet
- Small bowl
Ingredients
- 1 pound (450 g) asparagus see *Notes
- 8.82 ounces (250 g) pasta such as farfalle, fusilli, penne, etc.
- 13 mini tomatoes halved
- 5-6 radishes sliced
- 3-4 sundried tomatoes drained, finely chopped
- ½ cup (30 g) parsley finely chopped, avoid tough stems
- 4 tablespoons sunflower seeds
- ½ teaspoon garlic powder/granules
- 1 tablespoon olive oil
- ½ teaspoon pepper flakes or to taste
- Sea salt and pepper to taste
For the dressing
- 2 tablespoons extra virgin olive oil
- 1 tablespoon white balsamic vinegar or to taste, see **Notes
- 1½ teaspoons honey
- 1 garlic clove crushed
Instructions
- Preheat the oven to 400F/200C/180 fan/gas mark 6. Line a large baking sheet with parchment paper (omit if using a non-stick baking sheet) and set aside.
- Prepare asparagus: Rinse the asparagus spears then pat them dry using a paper towel. Cut about 1-1.5 inches off the bottom ends and arrange the asparagus in a single layer on the baking sheet. Brush with a little oil (about 1 tbsp) then season with salt, pepper and garlic granules.
- Roast: Roast in the centre of the oven for 13-14 minutes until tender but not browned too much. Remove from the oven and set aside to cool then chop into smaller pieces.
- Boil pasta: In the meantime start boiling your pasta in salted water (add about 1 tsp of salt) until fully cooked but still a little firm (al dente). Remove from the heat, strain and set aside in a colander to drain thoroughly.
- Prepare dressing: Place all the dressing ingredients in a small bowl and stir thoroughly. Set aside.
- Toast seeds: Place the sunflower seeds in a small pan and dry toast briefly over a medium heat until golden stirring often (be careful not to brown them too much). Remove from the heat and immediately transfer to a bowl.
- Assemble salad: Combine the pasta with the sundried tomatoes, parsley and about ⅔ of the dressing. Stir in the asparagus, add the tomatoes, radishes, sunflower seeds and drizzle over the remaining dressing. Season to taste, scatter over the pepper flakes and lemon zest (optional) and serve with lemon wedges.
Notes
- *When buying asparagus avoid wilted, limp asparagus spears/stalks. Choose bright green fresh looking, firm asparagus.
- Rinse the asparagus then pat it dry with a paper towel to remove excess moisture before roasting.
- Try not to brown the asparagus too much (so it doesn't become dry). It should still have a vivid green colour.
- To save time boil the pasta while the asparagus is in the oven.
- This asparagus pasta salad with balsamic dressing works with a variety of pasta shapes including farfalle, which is what I used. Alternatives include fusilli/rotini, penne and others so use your favourite.
- Once assemble serve immediately. Leftovers can be refrigerated in an airtight container for up to 1 day.
- Not suitable for freezing.
- **Use another mild, sweet tasting variety, such as rice vinegar, or lemon juice, instead.
Nutrition
*Nutritional information is automatically generated and should be considered as an estimate.
**A note about baking: If using a fan-assisted oven refer to your appliance's instructions and adjust the temperature accordingly.
Keep in touch!
If you make this asparagus pasta salad recipe I'd love to know how it turned out for you. Let me know in the comments below, thanks!
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KR says
Look so delicious!! 😉 Thank you for inspiration and sharing recipe 🙂
Monika says
You are welcome!