This cool and refreshing Asparagus Pasta Salad recipe is filled with juicy tomatoes, tender-crisp asparagus and purple onion in a light and creamy dressing.
Pair this delicious pasta salad with my juicy Grilled Pork Chops or Baked Salmon for a delicious meal.
If you’re looking for a light and fresh pasta salad, this is just the one you need!
Asparagus Pasta Salad
All you need is a few basic ingredients to make this easy pasta salad recipe.
Ingredients Needed
Here is what you’ll need in order to make this Asparagus Pasta Salad recipe. As always, you can find the full list of ingredients located in the printable recipe card below.
- Penne Pasta – or any other short grain pasta (bowtie, shells, etc)
- Asparagus
- Cherry Tomatoes
- Red Onion
- Greek Yogurt – you can swap for sour cream if desired
- Lemons – juice and zest
- Olive Oil
- Sugar
- Parsley
How To Make It
You’re going to be blown away at how quickly this pasta salad comes together.
BOIL PASTA Cook the pasta in boiling water for about 12 minutes, then add in the chopped asparagus for an additional 2 to 3 minutes. Drain and run cool water over them and then place in a large bowl.
ADD TOMATOES Next, add the tomatoes and red onion to the bowl.
MAKE DRESSING Combine the dressing ingredients in a small dish and whisk to combine. Pour the dressing over the salad and toss until evenly coated.
That’s it!
How To Serve Pasta Salad
Asparagus Pasta Salad is best served when it’s chilled. After you’ve tossed in the dressing, cover and place in the fridge until you’re ready to serve.
Just before serving you can stir the salad again to make sure it’s all evenly combined.
Prepare this salad up to 24 hours ahead of time.
More Pasta Salad Recipes
There are so many ways to make a pasta salad! Here are a few more of our favorites that I’m sure you’ll enjoy…
I can’t wait for you to give this easy recipe a try! I know you’re going to get rave reviews!
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!
I just made this for a friends house who is gluten and dairy intolerant so I used mayo to replace yogurt, added my leftover roasted asparagus and colored peppers, and some rotisserie chicken and it is delicious and my friend can enjoy!
I used a pound of pasta ( I box) and doubled the dressing, also added cubed smoked mozzarella. Very good, but next time I would cut sugar in half – too sweet for my taste.
Yes you can it tells you you can. I also use a lot more than 8 oz of noodles..
I made this salad over the weekend (per recipe) and my wife and I enjoyed it, but the only thing is the dressing really absorbed into the pasta, making it less appetizing looking. Was thinking of adding a tad of olive oil and tossing pasta prior to adding the dressing to help it not soak in as much. Thoughts? Good flavor, though, and perfect for summer.
What amount is a serving?
It indicates that a serving is 215 calories but does not say how much of this delicious looking salad is a serving.
I made this tonight for dinner. I added some grilled chicken. Since the grill was on we grilled the asparagus too! Delish!!
That sounds like a great idea! Thanks for sharing!
Did I read incorrectly, 8 oz…..1 cup of uncooked pasta? Doesn’t seem like enough and it serve 4-6. Help!
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!
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!
Awesome! I’m so glad you enjoyed it Christina!
Nettie, i think what you’re seeing is the lemon zest. I, too thought it was cheese at first.
I love so many of your recipes. Thank you.
I will make this!
Can I use sour cream instead of yogurt? Veganizing it.
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! 🙂
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.
Thank you for your post, I too am wanting to make this for Easter and I will make the adjustments you recommended!
I’m not a big fan of Greek yogurt. Anything else I can substitute? Thoughts?
I am not a big fan of Greek yogurt would plain regular yogurt work instead?
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.
This looks delish! Will be making it!
I added bacon and a little Italian dressing as well as the dressing above. It was great!
Love the addition of the bacon! 🙂
Making this for our anniversary party next weekend! Would this be ok to prepare on Friday and serve on Saturday? Thanks!
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!!
Thank you for the nice salad.
You’re very welcome! I hope you enjoyed it! 🙂
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.
Is that cheese I see in the pics? None listed in recipie
No cheese in this recipe, but you could definitely add some cubed mozzarella! I think that would be fantastic! 🙂
can u substitute the yogurt for mayo?
Hi Christina, I’m sure you could! 🙂
How many does this serve?
I would say it would serve 4 to 6 people as a side dish. 🙂
Nice recipe
Thanks Jennai! I hope you enjoy it! 🙂