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Asparagus Pasta Salad

    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

    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! 

    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

    Cutting asparagus

    Start your Asparagus Pasta Salad by cooking the pasta and blanching your asparagus.

    Toasting almonds

    Next in a dry pan, toast your almonds. This releases natural oils and enhances their flavor.

    Adding lime juice to bowl

    Then you’ll start your creamy peanut sauce by squeezing your lime juice.

    Adding peanut butter to bowl

    Then add the creamy peanut butter.

    Adding soy sauce to bowl

    Add the low-sodium soy sauce and start whisking it together.

    Grating garlic 1

    Then use a microplane to freshly grate your garlic.

    Grating ginger

    As well as your fresh ginger.

    Adding chili garlic paste

    Finish with the chili paste and some salt and pepper.

    Cooked pasta and asparagus in a bowl

    To start assembling your salad, put the cooked pasta and blanched asparagus in a large bowl.

    Adding scallions to bowl

    Next add the grated carrots and diced scallion.

    Adding sauce to pasta salad

    Finish by drizzling in the creamy peanut sauce.

    Forkful of asparagus pasta salad

    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

    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.

    Liz eating asparagus pasta salad.

    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

    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: 15 mins
    TOTAL: 15 mins
    Servings: 6

    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

    • ¼ cup lime juice
    • 3 tablespoons creamy natural peanut butter
    • 2 tablespoons soy sauce (low sodium)
    • 1 tablespoon fresh ginger (grated)
    • 1 clove garlic (grated)
    • 1 teaspoon chili paste
    • salt and pepper to taste

    Instructions
     

    • 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.)
    • In the bottom of a large bowl, make the creamy peanut dressing by whisking together all ingredients (lime juice through sambal oelek.)
    • Add cooked pasta, asparagus, carrots, scallions and toasted almonds to the bowl with the peanut dressing. Toss well until pasta is evenly coated.
    • 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
    SHOW AND TELL ON INSTAGRAM!Show me your creation and rate it below! Mention @thelemonbowl or tag #thelemonbowl! I would LOVE to see!
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    Liz DellaCroce

    Liz Della Croce is the creator and author of The Lemon Bowl, a healthy food blog. Since 2010, Liz has been sharing delicious recipes that just so happen to be healthy. By using real ingredients with an emphasis on seasonality, Liz has built a growing audience of loyal readers who crave good food for their families. Click Here To Subscribe to my newsletter:

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