Asparagus Pea Pasta Salad, with its tender pasta, crunchy asparagus, and sweet peas all tossed in a zesty lemon dressing, is the perfect easy dish for any day of the week. This delicious make-ahead pasta salad with spring veggies is also great for dining outdoors, picnics, and potlucks!
Whether served as a light main dish or as a side, this salad like Mediterranean Pasta Salad, and Spinach Salad With Warm Bacon Dressing is incredibly versatile and super easy to make.
In This Post
If you asked me to bring a dish to a party, nine out of 10 times it would be pasta salad. My 5-star rated Caprese Pasta Salad is always gobbled up quickly and in spring and summer, I love sharing lemony pasta salad alongside anything cooked on the grill.
But hold on, now. This asparagus pasta salad recipe proves that pasta salads are not just for summer! Using beautiful asparagus and green peas, this easy pasta salad recipe shows off what true Southern cooking is all about – fresh seasonal ingredients. That means you can change this recipe with vegetables you love no matter what time of year you are serving it.
Asparagus And Pea Pasta Salad Ingredients
- Pasta: Choose your favorite shape, like Rotini, Penne, or Farfalle, for a nice texture and to hold onto the dressing.
- Extra-Virgin Olive Oil: This is used for sautéing the asparagus, adding a subtle flavor and helping to cook it perfectly.
- Fresh Asparagus: Look for medium-sized stalks with firm tips.
- Kosher Salt, Black Pepper and Garlic Powder: To season the asparagus during sautéing.
- Baby Green Peas: Thawed if frozen.
- Grated Parmesan Cheese: It brings a salty, nutty flavor.
- Fresh Parsley: This herb adds a fresh touch to the salad.
Lemon Vinaigrette Dressing
- Olive Oil: The base of your dressing adds richness and helps blend all the flavors smoothly.
- Fresh Lemon Juice: Freshly squeezed for the best, vibrant, tangy flavor.
- Red Wine Vinegar: Introduces an additional layer of tanginess. You can also use champagne vinegar or white wine vinegar.
- Lemon Zest: Enhances the lemon flavor.
- Kosher Salt, Fresh Cracked Pepper: Balances and brings out the flavors of the dressing.
Variations And Additions
- Make the recipe gluten-free by using gluten-free pasta.
- Toss in leftover chicken, grilled steak or shrimp to make it a protein rich main dish salad.
- Cherry tomatoes, green beans, red onion, and green onions are some of my favorite summer veggies to add when they are in season.
- Add Dijon mustard and red pepper flakes to the dressing for a spicy kick.
How To Make Asparagus Pea Pasta Salad
- Heat 1 tablespoon olive oil in a skillet. Add asparagus, garlic powder, salt, and pepper.
- Cook on medium-high for 3 to 4 minutes until asparagus is tender but still has a crisp texture. Remove from the pan and set aside. Place frozen peas in strainer and rise with cool water. Set aside to drain.
- In a large bowl, add pasta, asparagus and peas. Make the dressing and drizzle it over the salad ingredients. Toss to mix everything.
- Sprinkle on Parmesan cheese and parsley. Gently toss and place in a serving bowl.
Make Ahead Pasta Salad Tips
This salad can be prepared in advance, making it convenient for busy schedules.
- To make a day ahead, I put the cooked pasta, sauteed asparagus, and peas in a container, then make the dressing and store them separately in the fridge. To serve, I toss everything together and sprinkle with Parmesan and parsley.
- For potlucks and picnics, or, when serving a crowd, make the salad and put it in an airtight container. Toss or shake the container to blend any dressing that might have settled.
- PRO TIP – this salad has the best taste and texture when served at room temperature. And since it doesn’t contain mayonnaise, you don’t have to worry about it spoiling quickly for outdoor dining.
Questions And Answers
Fresh asperagus is best but you can use frozen. Thaw it first and pat dry to remove excess moisture. The texture might be slightly softer than fresh asparagus, but the salad will still taste great.
Any short pasta works great in this salad. Penne, elbow, or Fusilli are good because they hold the dressing well and are easy to eat with the veggies.
For the best flavor, I recommend using fresh lemon juice. Bottled lemon juice can have a more acidic and less vibrant taste, plus you’ll be missing the fresh zest, which adds a wonderful aroma and depth of flavor that bottled juice can’t match.
Store any leftovers in an airtight container in the fridge for up to 3 days.
Serving Ideas
This pasta salad with Air Fryer Hots Dogs or Oven Baked BBQ Chicken is perfect for quick weeknight meals. This vibrant veggie salad is outstanding for spring and summer parties or cookouts with Grilled Pork Tenderloin or Marinated London Broil.
More Pasta Salad Recipes You’ll Love
If you tried this Asparagus Pea Pasta Salad Recipe or any other recipe, please leave a 🌟 star rating and let me know how it went in the comments below. Thanks!
Ingredients
- 1 pound (16 ounces) uncooked pasta
- 1 tablespoon olive oil
- 1 pound asparagus – cut into approximately 1″ pieces
- ¼ teaspoon Kosher salt
- ¼ teaspoon garlic powder
- dash black pepper
- 1 ½ cups baby peas – thawed
- ¾ cup Parmesan cheese – grated
- 2 tablespoons parsley – chopped
Lemon Vinaigrette
- ½ cup olive oil
- ¼ cup lemon juice – fresh squeezed
- 2 tablespoon red wine vinegar
- zest of 1 lemon
- ½ teaspoon Kosher
- ¼ teaspoon fresh cracked pepper
Instructions
- Cook pasta in salted water to al dente according to package directions. Drain pasta and rinse under cold water. Set aside.
- While pasta is cooking, heat 1 tablespoon olive oil in skillet. Add asparagus, garlic powder, salt and pepper. Cook on medium high for 3 to 4 minutes until asparagus is tender but still has a crisp texture. Remove from pan and set aside. Place frozen peas in strainer and rise with cool water. Set aside to drain.
- In a mason jar or small bowl, mix together olive oil, lemon juice, red wine vinegar lemon zest, salt and pepper. Set aside
- In a large bowl, add pasta, asparagus and peas. Drizzle on lemon vinaigrette and toss to mix all ingredients. Sprinkle on Parmesan cheese and parsley. Gently toss and place in serving bowl. Garnish with additional Parmesan cheese and parsley if desired. Serve and enjoy!
Notes
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- To make a day ahead, I put the cooked pasta, sauteed asparagus, and peas in a container, then make the dressing and store them separately in the fridge. To serve, I toss everything together and sprinkle with Parmesan and parsley.
-
- For potlucks and picnics, or, when serving a crowd, make the salad and put it in an airtight container. Toss or shake the container to blend any dressing that might have settled.
-
- PRO TIP – this salad has the best taste and texture when served at room temperature. And since it doesn’t contain mayonnaise, you don’t have to worry about it spoiling quickly for outdoor dining.
Nutrition
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Jackie
Hi there. Can you please share the nutritional info for this amazing sounding recipe? Much appreciated!
Hey Jackie.
You can get nutritional information for recipes on several different sites like My Fitness Pal.
Have a great day!
~Donya