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Tender pasta, with fresh sauteed asparagus and sweet peas tossed in a bright lemony dressing is a salad that's easy to make and full of flavor!

Lemony Asparagus & Pea Pasta Salad

Course Pasta, Salad, Side Dish
Cuisine American
Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Author Donya | asouthernsoul.com


  • 1 pound (16 ounces) uncooked pasta
  • 1 tablespoon olive oil
  • 1 pound asparagus - cut into approximately 1" pieces
  • 1/4 teaspoon Kosher salt
  • 1/4 teaspoon garlic powder
  • dash black pepper
  • 1 1/2 cups baby peas - thawed
  • 3/4 cup Parmesan cheese - grated
  • 2 tablespoons parsley - chopped

Lemon Vinaigrette

  • 1/2 cup olive oil
  • 1/4 cup lemon juice - fresh squeezed
  • 2 tablespoon red wine vinegar
  • zest of 1 lemon
  • 1/2 teaspoon Kosher
  • 1/4 teaspoon fresh cracked pepper


  • 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!
  • Can be stored, covered in refrigerator for up to 3 day.