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Asparagus Pasta Salad

Liz DellaCroce Avatar

LIZ DELLA CROCE

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This Asian inspired Asparagus Pasta Salad is tossed in a creamy, flavor-packed peanut dressing made with lime juice, garlic, and ginger.

Asparagus pasta salad topped with sliced almonds and scallions.

My Asparagus Pasta Salad with creamy peanut sauce is ideal for outdoor dining, picnics, BBQ’s and more because it can be prepared in advance and lasts in the heat. In fact, I actually think it tastes a little better on the warm side. And don’t worry if you don’t have fresh asparagus in season, this recipe works well with broccoli, green beans, cauliflower and more! 

A couple more great sides for outdoor picnics are my Potato Salad with Bacon and Eggs and Farro Caprese Salad. Give those a try as well!

Why You’ll Love This Pasta Salad

  • It’s a delicious twist on a classic pasta salad.
  • Comes together in under 20 minutes.
  • It’s a great side dish for any occasion!

Ingredients

  • For the pasta salad: rotini, asparagus, grated carrots, diced scallions, and sliced almonds.
  • For the creamy peanut sauce: lime juice, creamy peanut butter, soy sauce, grated ginger, grated garlic, and chili paste.

How to Make Asparagus Pasta Salad

Adding cut asparagus to boiling pot.

Step 1. Cook your pasta according to package instructions, and blanch your asparagus.

Toasting sliced almonds in a pan.

Step 2. In a dry pan, toast your almonds. This releases natural oils and enhances their flavor.

Adding peanut butter to a small glass bowl.

Step 3. Then in a medium bowl, add your freshly squeezed lime juice and the creamy peanut butter.

Adding soy sauce to peanut butter in a bowl.

Step 4. Add the soy sauce and chili paste and start whisking together.

Using a microplane to grate ginger.

Step 5. Then use a microplane to freshly grate your garlic and ginger. Finish with some salt and pepper to to taste.

Cooked pasta and asparagus in a bowl.

Step 6. Start assembling your salad by putting the cooked pasta and asparagus in a large bowl.

Adding pasta salad ingredients to large metal bowl.

Step 7. Next add the grated carrots and diced scallion.

Drizzling peanut dressing over pasta salad.

Step 8. Finish by drizzling in the creamy peanut sauce and tossing all together.

A forkful of asparagus pasta salad over a white bowl full of it.

Serve topped with the toasted almonds and enjoy your Asparagus Pasta Salad!

Frequently Asked Questions

When is asparagus in season?

Asparagus’ peak season is in the spring. It usually starts around beginning of March and goes through June.

Do you have to cook asparagus for pasta salad?

While asparagus can be eaten raw, I find the texture to be more pleasant if it’s been cooked or at least blanched.

How to store leftover pasta salad?

Keep in an airtight container in the fridge for up to 4 days.

Asparagus pasta salad in a white glass bowl topped with almonds.

Complimentary dishes

Eat It, LIke It, Share It!

Did you try this pasta salad? The next time you make it, snap a picture and share it to your socials! Tag @thelemonbowl and #thelemonbowl so we can admire and share your meal.

Whether served at a summer picnic, or eaten inside in the winter, you’ll love my Asparagus Pasta Salad. Let me know how it goes in a comment!

Your fork is waiting.

Asparagus Pasta Salad

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This Asian inspired pasta salad is made with fresh asparagus and tossed in a creamy, flavor-packed peanut dressing made with lime juice, garlic, and ginger.
Prep Time 15 minutes
Total Time 15 minutes
Serves6
CourseSide Dish
Calories223

Ingredients
 
 

  • 8 ounces whole wheat rotini – cooked al dente or short cut pasta of choice
  • 1 in bunch asparagus cut 2 inch pieces
  • 2 carrots grated
  • ¼ cup scallions minced
  • ¼ cup sliced almonds toasted
Creamy Peanut Dressing

Instructions
 

  1. Blanch asparagus by bringing a pot of salty water to a boil. Add asparagus and cook for 2 minutes. Using a slotted spoon, remove asparagus from the pan and immerse into a bowl of ice water. (The cold water will keep it bright green and stop the cooking process.)
  2. In the bottom of a large bowl, make the creamy peanut dressing by whisking together all ingredients (lime juice through sambal oelek.)
  3. Add cooked pasta, asparagus, carrots, scallions and toasted almonds to the bowl with the peanut dressing. Toss well until pasta is evenly coated.
  4. Check for seasoning and adjust accordingly.

Nutrition

Calories: 223kcalCarbohydrates: 35.2gProtein: 9.6gFat: 8.3gSaturated Fat: 0.9gPolyunsaturated Fat: 7.4gSodium: 347mgFiber: 6.5gSugar: 2.8g

Liz’s Notes

Try this dressing on an Asian inspired grain bowl as a sauce as well!

Have you tried this?

Let us know how it was!

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4 responses to “Asparagus Pasta Salad”

  1. Kate @ Framed Cooks Avatar
    Kate @ Framed Cooks

    I am an asparagus MANIAC now that spring has finally sprung here in the Northeast. This looks like a beautiful way to keep my asparagus streak going! :) Thanks for the recipe.

    1. Liz DellaCroce Avatar
      Liz DellaCroce

      My pleasure – enjoy!!

  2. Maureen Avatar
    Maureen

    I love how you use a different sauce in this pasta. It looks amazing and very healthy too. Not a typical pasta.

  3. Shelby @ Go Eat and Repeat Avatar
    Shelby @ Go Eat and Repeat

    This pasta looks gorgeous! And I love how you didn’t use a traditional sauce for this. Yum!