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Asparagus Pasta Salad: A Delicious and Easy Recipe

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A vibrant pasta salad with asparagus, sun-dried tomatoes, olives, feta, and a zesty lemon-garlic dressing. Perfect for lunch, a side, or potlucks!

Ingredients

Scale
  • 1 pound pasta (penne, rotini, or farfalle)
  • 1 pound asparagus, trimmed and cut into 1-inch pieces
  • 1/2 cup sun-dried tomatoes, oil-packed, drained
  • 1/4 cup Kalamata olives, pitted and halved
  • 1/4 cup red onion, thinly sliced
  • 4 ounces feta cheese, crumbled
  • 1/4 cup fresh basil leaves, chopped
  • 1/4 cup fresh parsley, chopped
  • 2 cloves garlic, minced
  • 1/4 cup olive oil
  • 2 tablespoons lemon juice
  • 1 teaspoon Dijon mustard
  • 1/2 teaspoon red pepper flakes (optional)
  • Salt and freshly ground black pepper to taste

Instructions

  1. Cook the pasta: Bring a large pot of salted water to a boil. Add the pasta and cook according to package directions until al dente (8-10 minutes).
  2. Blanch the asparagus: While the pasta is cooking, prepare an ice bath. When the pasta is halfway done, add the asparagus to the boiling water. Cook for 2-3 minutes, until bright green and slightly tender-crisp.
  3. Shock the asparagus: Immediately transfer the asparagus to the ice bath to stop the cooking process. Let it sit for a few minutes until completely cooled.
  4. Drain and rinse the pasta: Drain the pasta well in a colander. Rinse under cold water to stop cooking and prevent sticking.
  5. Dry the asparagus: Remove the asparagus from the ice bath and pat dry with paper towels.
  6. Mince the garlic: Finely mince the garlic cloves.
  7. Combine the dressing ingredients: In a small bowl, whisk together the olive oil, lemon juice, Dijon mustard, minced garlic, and red pepper flakes (if using). Whisk until emulsified.
  8. Season the dressing: Season the dressing with salt and freshly ground black pepper to taste.
  9. Combine the pasta and asparagus: In a large bowl, combine the cooked pasta and blanched asparagus.
  10. Add the remaining ingredients: Add the sun-dried tomatoes, Kalamata olives, red onion, feta cheese, fresh basil, and fresh parsley to the bowl.
  11. Pour the dressing over the salad: Pour the dressing over the pasta and vegetable mixture. Gently toss until evenly coated.
  12. Taste and adjust seasonings: Taste the salad and adjust the seasonings as needed.
  13. Chill the salad: Cover the bowl with plastic wrap and refrigerate for at least 30 minutes before serving.
  14. Serve: Serve the asparagus pasta salad chilled. Garnish with extra feta, basil, or olive oil, if desired.

Notes

  • Pasta Shape: Experiment with different pasta shapes like fusilli, cavatappi, or orzo.
  • Vegetables: Add other vegetables like bell peppers, zucchini, or cherry tomatoes.
  • Protein: Add grilled chicken, shrimp, or chickpeas for a heartier salad.
  • Cheese: Substitute feta with goat cheese, Parmesan, or mozzarella.
  • Herbs: Use other fresh herbs like oregano, thyme, or chives.
  • Dressing: For a creamier dressing, add a tablespoon of mayonnaise or Greek yogurt. For a sweeter dressing, add a teaspoon of honey or maple syrup.
  • Make Ahead: Can be made ahead and stored in the refrigerator for up to 3 days.
  • Serving Suggestions: Pairs well with grilled chicken, fish, or vegetables.
  • Sun-dried Tomatoes: If using dry-packed, rehydrate in hot water for 15 minutes.
  • Red Onion: Soak in cold water for 10 minutes to mellow the flavor.
  • Storing Leftovers: Store in an airtight container in the refrigerator for up to 3 days. Add extra olive oil or lemon juice before serving if needed.

Find it online: https://anasrecipes.com/asparagus-pasta-salad/