Skip your grocery store salad bar for this homemade Asparagus Pasta Salad—perfect for Sunday lunches and summer picnics!
Pasta salads are my weakness, which is why I try to avoid a particular grocery store near me that holds no punches with its Sunday salad bar. They’ve got everything, from sun-dried tomato tortellini salads to penne with basil and pine nuts. I’ve spent way too much of our grocery budget on those little beautiful tubs, to the point where I finally learned to make my own, like this asparagus pasta salad. Luckily, it’s quite easy and affordable. Plus, I often double the recipe to enjoy during the week as a snack or to give me something to look forward to during my lunch break.
I usually save my pasta salads for warmer months, when I can pack them up for a picnic, preferably near a lake or bluff. I envision chilled rosé, a good book, and an artfully crafted deli sandwich. But hey, that’s just me. Whether you’re as seasonally picky as I am or not, asparagus pasta salad is an excellent recipe for both newbies and self-proclaimed pros like myself. I typically serve this one with hot ham and rolls or leftover roasted chicken tucked between slices of artisan bread, though it’s just at home next to soups and casseroles.
To me, asparagus salad tastes like spring. It’s bright, tangy, and slightly sweet thanks to the honey, which blends so well with apple cider vinegar and Dijon mustard. Of course, the asparagus is the star, adding crispness, while the juicy cherry tomatoes and the cheese bring it all together. Speaking of cheese, you can use whatever you like, though I’m partial to fontina’s nutty creaminess.
Quality ingredients are key to a pasta salad, so make sure your cherry tomatoes are perfectly ripe and subtly sweet. Also, look for crisp asparagus and avoid dried herbs—fresh basil and parsley make all the difference! After all, just because a recipe is simple, that doesn’t mean it should taste simple.
Chill out
I get the urge to eat the pasta salad right away, and you totally can. The thing is, I like my pasta salads to taste like the ones I buy at the grocery store. So, if you can resist the urge to plunge your fork in, let your pasta salad chill in the fridge for an hour or two. This gives the dressing time to soak into the pasta, letting all the other flavors mellow and blend. Pasta salad is one of those recipes that tastes better with time—heck, it’s even more delicious the next day. Don’t you love it when meal prep is so easy?
How do I store leftovers?
Like I said, asparagus pasta salad, really any pasta salad, tastes even better the next day. That said, I wouldn’t refrigerate it longer than 3 days because the pasta’s texture tends to change. If the pasta looks dry, drizzle it with olive oil and a squeeze of lemon juice. Give it a good stir before serving. You could also make extra dressing so you can use it on your leftovers.
Serving suggestions
Cut up some leftover Roast Chicken and make a sandwich with homemade Artisan Bread. A Focaccia Sandwich stuffed with prosciutto, roasted red peppers, and basil pesto is delicious, too. Or keep things simple: just slice up some Air-Fryer Chicken Breast and toss it in the pasta for a complete meal.
Asparagus Pasta Salad
Ingredients
- 1 pound pasta such as rotini or penne
- 1 pound asparagus trimmed and cut into thirds
- Kosher salt and freshly ground black pepper to taste
- 1 pint cherry tomatoes quartered
- 4 green onions thinly sliced
- 8 ounces white cheddar or fontina cheese cubed
- 1/4 cup apple cider vinegar
- 2 tablespoons honey
- 2 tablespoons Dijon mustard
- 2 garlic cloves minced
- 1/2 cup extra-virgin olive oil plus extra, for sautéing
- 1/4 cup fresh herbs like basil and parsley chopped
Instructions
- Boil a pot of salted water and cook the pasta according to the package instructions until al dente. Drain and rinse under cold water to stop the cooking process.
- In a skillet over medium heat, warm a drizzle of olive oil and sauté the asparagus with a pinch of salt and pepper until bright green and tender.
- In a large mixing bowl, toss together the cooked pasta, sautéed asparagus, cherry tomatoes, green onions, and cheese cubes.
- Whisk together the apple cider vinegar, honey, Dijon mustard, minced garlic, and olive oil in a small bowl until well combined.
- Pour the honey mustard dressing over the pasta mixture and toss until everything is evenly coated. Season with additional salt and pepper if needed.
- Stir in the fresh herbs, then serve the salad immediately, or chill in the refrigerator for even more flavor.
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