Description
A refreshing and vibrant Asparagus Pasta Salad perfect for a light dinner or a side dish.
Ingredients
Scale
- 8 oz pasta of your choice
- 1 lb fresh asparagus, trimmed and cut into 2-inch pieces
- 1 cup cherry tomatoes, halved
- 1/2 cup red onion, thinly sliced
- 1/4 cup olive oil
- 2 tbsp lemon juice
- Salt and pepper to taste
- 1/4 cup grated Parmesan cheese (optional)
Instructions
- Cook the pasta according to package instructions. Drain and set aside.
- In a large pot of boiling salted water, blanch the asparagus for 2-3 minutes until bright green and tender-crisp. Drain and rinse under cold water.
- In a large bowl, combine the cooked pasta, blanched asparagus, cherry tomatoes, and red onion.
- In a small bowl, whisk together the olive oil, lemon juice, salt, and pepper.
- Pour the dressing over the pasta salad and toss to combine.
- If desired, sprinkle with grated Parmesan cheese before serving.
Notes
- Feel free to add other vegetables like bell peppers or cucumbers for extra crunch.
- This salad can be made ahead of time and stored in the refrigerator for up to 2 days.
- For a vegan version, omit the Parmesan cheese.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Salad
- Method: Boiling and Mixing
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 320
- Sugar: 3g
- Sodium: 150mg
- Fat: 14g
- Saturated Fat: 2g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 4g
- Protein: 10g
- Cholesterol: 5mg
Keywords: Asparagus Pasta Salad, Pasta Salad, Vegetarian Salad, Fresh Salad