What’s better than plain pasta salad? A fresh asparagus pasta salad that brings spring right to your table!
This cool and crisp pasta salad combines tender asparagus with your favorite pasta shapes, tossed in a light dressing that ties it all together. It’s perfect for picnics, potlucks, or as a side dish for your weeknight dinner. Trust me – once you try this combination, regular pasta salad just won’t cut it anymore.
Possible Ingredient Alternatives
Pasta can be replaced with zucchini noodles or spaghetti squash for a low-carb option. These vegetable alternatives provide similar texture and add extra nutrients. Adjust cooking time and method accordingly, as these substitutes require less cooking than traditional pasta.
Asparagus can be substituted with green beans or broccoli florets, maintaining a similar crisp texture and nutritional profile. Cook these vegetables until tender-crisp, as you would with asparagus.
White cheddar or fontina cheese can be swapped with a plant-based cheese alternative for a vegan version. Nutritional yeast can also be used to add a cheesy flavor while boosting B-vitamin content. Adjust the quantity to taste, as plant-based alternatives may have different flavor intensities. For those seeking a dairy option with different flavors, consider using feta or goat cheese crumbles instead.
| Preparation Time | 10-15 minutes |
| Cooking Time | 10-15 minutes |
| Total Time | 20-30 minutes |
| Level of Difficulty | Easy |
Estimated Nutrition
Estimated nutrition for the whole recipe (without optional ingredients):
- Calories: 1800-2000
- Protein: 40-50 g
- Fat: 170-190 g
- Carbohydrates: 150-160 g
Ingredients
For the salad:
- 4 green onions (thinly sliced)
- 1 lb asparagus (trimmed and cut into 1-inch pieces)
- 1 lb cooked pasta
- salt
- 1/4 cup chopped fresh herbs (such as parsley or dill)
- 8 oz cubed white cheddar cheese
- 1 pint cherry tomatoes (halved)
- black pepper
For the dressing:
- black pepper
- 1/2 cup extra virgin olive oil (California Olive Ranch is a good choice)
- 2 tbsp dijon mustard (I use Grey Poupon)
- 1/4 cup apple cider vinegar
- 2 garlic cloves (minced)
- 2 tbsp honey (local preferred for best flavor)
- salt
Step 1: Cook the Pasta
Bring a pot of salted water to a boil.
Add the pasta and cook it according to the package directions until it reaches the desired texture.
Once cooked, drain the pasta and set it aside to cool slightly.
Step 2: Prepare the Asparagus
In a skillet over medium heat, warm a drizzle of olive oil.
Add the asparagus, seasoning it with a pinch of salt and pepper.
Cook the asparagus, tossing frequently, until it turns bright green and is slightly tender, perfect for eating straight from the pan.
Once done, turn off the heat and remove the skillet from the stove.
Step 3: Make the Dressing
In a mixing bowl, whisk together vinegar, honey, mustard, minced garlic, and a healthy pinch of salt and pepper.
While continuing to whisk, slowly stream in olive oil until the dressing is well-emulsified.
You can prepare this dressing in advance and store it in the fridge for 1 to 2 days.
Step 4: Combine the Salad Ingredients
In a large bowl, combine the cooked pasta, the sautéed asparagus, tomatoes, green onions, and shredded cheddar cheese.
Pour the prepared dressing over these ingredients and toss everything together to ensure even coating.
Taste the pasta salad and add another pinch of salt and pepper if needed, taking into consideration previous seasonings.
Step 5: Add Fresh Herbs and Serve
Gently stir in fresh herbs to add aromatic flavor to the salad.
You can either serve the salad immediately for a fresh and warm dish or store it in the fridge until serving.
The pasta salad can last in the fridge for 2 to 3 days.
If preparing a day in advance, consider adding the fresh herbs just before serving to maintain their flavor and brightness.
Enjoy!
