Asparagus Pasta Salad with White Balsamic Dressing
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.
Servings 4 servings
Calories 418kcal
Equipment
- Large baking sheet
- Small bowl
Ingredients
- 1 pound asparagus see *Notes
- 8.82 ounces pasta such as farfalle, fusilli, penne, etc.
- 13 mini tomatoes halved
- 5-6 radishes sliced
- 3-4 sundried tomatoes drained, finely chopped
- ½ cup 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
Serving: 1serving | Calories: 418kcal | Carbohydrates: 60g | Protein: 14g | Fat: 17g | Saturated Fat: 2g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 10g | Sodium: 26mg | Potassium: 676mg | Fiber: 6g | Sugar: 9g | Vitamin A: 1852IU | Vitamin C: 31mg | Calcium: 71mg | Iron: 5mg