Spring is one of my favorite times of the year! Flowers are in bloom, the grass is turning green again and asparagus is on sale.
Naturally this Asparagus Pasta Salad had to happen and it was so so wonderful!
I guess I love everything about Spring except for one thing. Allergies.
I’m always a wreak when it comes to spring allergies. I have to have a constant supply of tissues and allergy meds or else you can find me in my bed with the covers over my face.
It seems though that once the flowers finally start to bloom and the temperature rises just enough, all of sudden I’m fine. I’m just waiting for that moment to happen.
So until then, I’ll just be inside enjoying the pretty flowers from behind the glass window, eating my bowl of Asparagus Pasta Salad.
This salad is full of deliciousness. It’s a cold pasta salad, which is great for pot lucks and bbq’s!
The dressing is made with greek yogurt and lemon so it’s creamy, tangy and actually pretty healthy too!
We planted asparagus, tomatoes and onions in our garden this year, and I can’t wait till I can pick my own veggies to fill up my salad bowl. But until then, with asparagus being on sale everywhere, I’ll still be making this salad!
I made a big batch of this and it was gone super fast! My kids gobbled it up!
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Asparagus Pasta Salad
Ingredients
- 8 oz. penne pasta, uncooked
- 1 lb. asparagus, trimmed and cut into 2 inch pieces
- 1 cup cherry tomatoes, halved
- 1/3 cup purple onion, thinly sliced
For the dressing:
- 1/3 cup plain greek yogurt
- 2 tbsp lemon juice
- 2 tbsp olive oil
- 1 tbsp parsley, freshly chopped
- 1 tsp sugar
- 1 tsp lemon zest
- salt and pepper, to taste
Instructions
- Boil the pasta for 12 minutes then add the cut asparagus to the boiling water. Cook for an additional 2 to 3 minutes and then drain pasta and asparagus in a strainer and run under cold water until pasta and asparagus have cooled. Drain completely and place in a large bowl.
- Add in the tomato and onion and toss to coat.
- Meanwhile whisk together all the ingredients for the dressing and pour over pasta. Stir to coat. Serve chilled. Enjoy!
Lemon Raspberry Stuffed Pound Cake
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Debra
Did I read incorrectly, 8 oz…..1 cup of uncooked pasta? Doesn’t seem like enough and it serve 4-6. Help!
Shawn
Hey Debra! Yes, it’s 8oz of uncooked pasta. You’re looking for weight of pasta (not liquid weight), which is more than a cup. When the pasta is cooked it should be about 4 1/2 cups of cooked pasta. Hope that helps!
Christina
Fantastic! I’m not a huge Greek yogurt fan so I used Siggi’s plain yogurt. Used mini penne pasta and added sharp cheddar cheese cut into cubes. Huge hit with the family. Thank you!
Shawn
Awesome! I’m so glad you enjoyed it Christina!
Vickie
Nettie, i think what you’re seeing is the lemon zest. I, too thought it was cheese at first.
Mary matulis
I love so many of your recipes. Thank you.
Loralee
I will make this!
Jean Henshaw
Can I use sour cream instead of yogurt? Veganizing it.
Shawn
Last time I checked, sour cream came from cows just like yogurt… but maybe you have your hands on some vegan sour cream? In that case, yes, I think that should be just fine! 🙂
Teena Dugan
I made it for Easter. It was good, but I think hd too much onion. Also, it was way too dry. If I make it again, I would double the sauce.
Ashley
Thank you for your post, I too am wanting to make this for Easter and I will make the adjustments you recommended!
Annie
I’m not a big fan of Greek yogurt. Anything else I can substitute? Thoughts?
Elaine
I am not a big fan of Greek yogurt would plain regular yogurt work instead?
Stacie Mazer
Just made the Asparagus Pasta Salad and it came out delish!! Thanks for the recipe. I added chick peas since they were already sitting in fridge- why not! Definitely will make again.
Sharon Johnson
This looks delish! Will be making it!
Renee
I added bacon and a little Italian dressing as well as the dressing above. It was great!
Shawn
Love the addition of the bacon! 🙂
Lynsee
Making this for our anniversary party next weekend! Would this be ok to prepare on Friday and serve on Saturday? Thanks!
Shawn
Hi Lynsee! I think it should be just fine overnight. I would probably wait to toss the dressing in until the day you serve it though. Happy Anniversary!!
Liz
Thank you for the nice salad.
Shawn
You’re very welcome! I hope you enjoyed it! 🙂
Joni
Tried and eating this recipe for the first time for lunch. Very good! I think the next time though I’ll double the dressing part of it. I think putting chicken with it would taste good.
Nettie
Is that cheese I see in the pics? None listed in recipie
Shawn
No cheese in this recipe, but you could definitely add some cubed mozzarella! I think that would be fantastic! 🙂
christina
can u substitute the yogurt for mayo?
Shawn
Hi Christina, I’m sure you could! 🙂
Jene
How many does this serve?
Shawn
I would say it would serve 4 to 6 people as a side dish. 🙂
jennai
Nice recipe
Shawn
Thanks Jennai! I hope you enjoy it! 🙂