Roasted Asparagus Pasta Salad is the perfect spring and summer side dish. It’s full of colorful veggies, tender pasta, and tossed in a homemade lemon dressing. Ready in just a few minutes, this dish is perfect for a picnic!
Roasted Asparagus Pasta Salad
Any time I can find a new pasta salad recipe I am in heaven. Pasta salad is the ultimate dish when it comes to spring and summer. Whether you have it as a side when grilling out on the patio, make a big bowl to bring to Easter brunch, or need a quick recipe that can feed a crowd for that last minute pool party at the neighbor’s, pasta salad is the answer to it all. Now while there are obviously a million and one recipes to choose from, my favorite types of pasta salads are those mixed with an array of veggies. For this version I chose crispy roasted asparagus as the main star but pair that with some sun dried tomatoes and peas along with mozzarella AND parmesan and you’ve got a beautifully bright salad. Plus the homemade lemon dressing is light and refreshing and only takes a few ingredients to really make a splash.
Spring and summer are pasta salad season! For more recipe ideas check out this creamy Buttermilk Pesto Pasta Salad. Pretend you’re summering in Greece with this Amazing Olive Pasta Salad. Or choose something a little on the sweeter side with my fruity Berry Pasta Salad!
Can I make this pasta salad ahead of time?
I know we’re always on the go so being able to prepare a party dish in advance is important. Luckily, you can totally mix this pasta salad up ahead of time! I recommend only doing it the day before so the dressing doesn’t make everything too soggy before serving. But the good thing about pasta salad is that the flavors always taste better the longer it sits and melds together!
How To Make Roasted Asparagus Pasta Salad
- Cook. Cook your chosen pasta based on the package directions. Drain, rinse, and set aside. Allow the pasta to cool before adding to the other ingredients.
- Combine. In a large serving bowl, combine the cooked and cooled pasta, roasted asparagus, sun-dried tomatoes, peas, parmesan, mozzarella, and green onions. Gently stir to mix everything together.
- Whisk. In a separate bowl, whisk together the olive oil, lemon juice, dijon mustard, minced garlic, dried oregano, dried dill, salt, and pepper.
- Toss. Pour the homemade dressing over the pasta salad. Gently toss to coat.
- Serve. Serve with extra green onions, parmesan, and lemon wedges as a garnish. Enjoy!
Storing Roasted Asparagus Pasta Salad
Store leftover pasta salad in the fridge in an airtight container for 3 days. Beyond the 3 days it can start to get too soggy.
Ingredients Notes for Roasted Asparagus Pasta Salad
For the Pasta Salad:
- Pasta – Any short cut pasta will work. Penne, fusilli, or even small shells are great for a salad like this.
- Asparagus – Roasted and cut into about 1 inch pieces. Learn how easy it is to quickly roast flavorful asparagus here!
- Peas – I use frozen peas, thawed out, for ease but you can use canned or fresh if you prefer.
- Tomatoes – I love the flavor of sun dried tomatoes. Be sure to drain them from the can and chop them into smaller pieces.
- Cheese – Both cubed mozzarella and shredded parmesan. We can’t skimp out on the cheese here.
- Green Onions – Sliced. I like to mix some into the pasta and reserve some to use as a garnish for serving.
For the Dressing:
- Olive Oil – A light olive oil will provide the perfect salad dressing base without being too overpowering when it comes to flavor.
- Lemon Juice – Freshly squeezed for a bright burst of citrus flavor!
- Dijon Mustard – This adds some depth to the dressing and a sweet yet tangy flavor. Don’t swap it for plain yellow mustard.
- Garlic – Finely minced. We don’t want large chunks here.
- Spices – Dried oregano, dried dill, salt, and pepper. Feel free to adjust to your taste.
Enjoy!
~Nichole
Roasted Asparagus Pasta Salad
Ingredients
- 8 Ounces Short-cut pasta like fusilli or penne
- 1 Pound Asparagus roasted and cut into 1-inch pieces
- 1 Cup Frozen peas thawed
- ½ Cup Drained sun-dried tomatoes chopped
- 1 Cup Mozzarella cheese cubed
- 1/2 Cup Shredded Parmesan
- 2 Green onions sliced
Dressing:
- 3 Tbsp Olive oil
- 1 Tbsp Lemon juice
- 1 tsp Dijon mustard
- 1 Garlic clove minced
- ½ tsp Dried oregano
- ½ tsp Dried dill
- ½ tsp Salt
- ½ tsp Pepper
Instructions
- Cook the pasta according to package directions, drain, rinse, and set aside to cool.
- In a large bowl, toss the cooled pasta, roasted asparagus, peas, sun-dried tomatoes, mozzarella, Parmesan, and green onions.
- In a small bowl, whisk the dressing ingredients.
- Pour the dressing over the pasta and toss until everything is evenly coated.
- Serve with lemon wedges, freshly sliced green onions, and parmesan for garnish if desired.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
