Lemon Asparagus Pasta Salad (Printable Version)

Tender pasta and asparagus tossed in zesty lemon dressing with cherry tomatoes, red onion, and fresh parsley for a refreshing seasonal dish.

# What You'll Need:

→ Pasta & Vegetables

01 - 8 oz short pasta (fusilli, penne, or farfalle)
02 - 10 oz fresh asparagus, trimmed and cut into 1-inch pieces
03 - 1 cup cherry tomatoes, halved
04 - 1/4 cup thinly sliced red onion

→ Dressing

05 - Zest and juice of 1 large lemon
06 - 3 tbsp extra-virgin olive oil
07 - 1 tbsp white wine vinegar
08 - 1 tsp Dijon mustard
09 - 1 small garlic clove, minced
10 - 1/2 tsp salt
11 - 1/4 tsp ground black pepper

→ Fresh & Finishing

12 - 1/4 cup finely chopped fresh parsley
13 - 1/4 cup grated parmesan cheese (optional for garnish)

# Method:

01 - Bring a large pot of salted water to a boil. Add pasta and cook according to package directions until al dente. About 2 minutes before the pasta is done, add the asparagus to the boiling water with the pasta. Drain pasta and asparagus together and rinse briefly under cold water to stop the cooking.
02 - In a large bowl, whisk together lemon zest, lemon juice, olive oil, white wine vinegar, Dijon mustard, garlic, salt, and pepper until smooth.
03 - Add drained pasta and asparagus, cherry tomatoes, and red onion to the bowl with the dressing. Toss gently to coat evenly.
04 - Stir in fresh parsley. Taste and adjust seasoning as needed. Serve at room temperature or chilled, garnished with grated parmesan if desired.

# Chef's Tips:

01 -
  • The dressing comes together in seconds but tastes like something from a fancy Italian restaurant
  • You can make it hours before guests arrive and it actually gets better as it sits
  • It converts pasta skeptics into people who go back for thirds
02 -
  • Overcooking asparagus is the death of this recipe so watch the clock like your social life depends on it
  • The dressing needs at least 15 minutes to really work into the pasta so never taste test immediately
  • Cold pasta absorbs flavor way more than warm pasta so season generously before chilling
03 -
  • Use a microplane for the lemon zest so it dissolves into the dressing instead of being stringy
  • Room temperature pasta absorbs dressing better than ice cold straight from the fridge
  • If making ahead keep the dressing separate and toss everything together an hour before serving

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