This Asian inspired Asparagus Pasta Salad is tossed in a creamy, flavor-packed peanut dressing made with lime juice, garlic, and ginger.
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
Step 1. Cook your pasta according to package instructions, and blanch your asparagus.
Step 2. In a dry pan, toast your almonds. This releases natural oils and enhances their flavor.
Step 3. Then in a medium bowl, add your freshly squeezed lime juice and the creamy peanut butter.
Step 4. Add the soy sauce and chili paste and start whisking together.
Step 5. Then use a microplane to freshly grate your garlic and ginger. Finish with some salt and pepper to to taste.
Step 6. Start assembling your salad by putting the cooked pasta and asparagus in a large bowl.
Step 7. Next add the grated carrots and diced scallion.
Step 8. Finish by drizzling in the creamy peanut sauce and tossing all together.
Serve topped with the toasted almonds and enjoy your Asparagus Pasta Salad!
Frequently Asked Questions
Asparagus’ peak season is in the spring. It usually starts around beginning of March and goes through June.
While asparagus can be eaten raw, I find the texture to be more pleasant if it’s been cooked or at least blanched.
Keep in an airtight container in the fridge for up to 4 days.
Complimentary dishes
- Garlic Soy Marinated Flank Steak
- Easy Pan Seared Salmon
- Honey Chipotle Grilled Chicken Breasts
- Honey Mustard Salmon
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
Ingredients
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.
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