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Lemon Parmesan Asparagus Pasta Salad

Lemon parmesan asparagus pasta salad in a white ceramic bowl.

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A vibrant and versatile pasta salad featuring tender pasta, crisp asparagus, and a bright, creamy lemon Parmesan dressing. Perfect as a light main or a side dish for grilled proteins. Quick to prepare and full of fresh, satisfying flavors.

Ingredients

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  • 1 pound short pasta, like fusilli, farfalle, or rotini
  • 1 pound fresh asparagus, tough ends trimmed
  • 1 cup freshly grated Parmesan cheese, plus more for serving
  • 1/2 cup extra-virgin olive oil
  • 1/3 cup fresh lemon juice (from about 2 large lemons)
  • 2 cloves garlic, minced or pressed
  • 1 teaspoon Dijon mustard
  • 1/2 teaspoon kosher salt, plus more for pasta water
  • 1/4 teaspoon freshly cracked black pepper
  • 1/4 cup chopped fresh parsley or basil (or a mix)

Instructions

  1. Cook the pasta in a large pot of well-salted boiling water according to package directions for al dente. During the last 3 minutes of cooking, add the trimmed asparagus spears to the boiling water with the pasta.
  2. Drain the pasta and asparagus together in a colander and run under cool water to stop the cooking. Let drain well.
  3. While the pasta cooks, make the dressing. In a large mixing bowl, whisk together the olive oil, lemon juice, garlic, Dijon mustard, salt, and pepper until smooth and slightly emulsified.
  4. Add the drained pasta and asparagus, the grated Parmesan cheese, and the chopped herbs to the bowl with the dressing.
  5. Toss everything together until evenly coated.
  6. Let the salad rest for 15-20 minutes before serving to allow the flavors to meld. Toss again, taste for seasoning, and serve with extra Parmesan.

Notes

For best results, use freshly grated Parmesan. The salad stores well in the refrigerator for up to 4 days. To revive leftovers, add a drizzle of olive oil and a squeeze of lemon juice.

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