Asparagus Pasta Salad

This creamy asparagus pasta salad is the perfect side dish for a spring potluck, summer BBQ, or a simple meal prep idea for healthy lunches. It’s full of bright green color, loaded with veggies, and covered in a rich and flavorful lemon ricotta dressing.

If you love pasta salad, I think you’re going to love spring pasta salad. Filled with bright colors and fresh flavors this easy pasta salad recipe is full of seasonal spring produce and a great way to kick off BBQ season, plus, it’s super quick and easy to make.

In my opinion, the best part about this asparagus pasta salad is the lemon ricotta dressing. This creamy dressing comes together in a matter of minutes and adds a welcome boost of protein and velvety texture to this cold pasta salad.

Why You’ll Love It

• Quick and Easy – Ready in 20 minutes, this lemon asparagus pasta salad is fast to prepare.
• Creamy – The combination of ricotta cheese, olive oil, garlic, and lemon juice creates a rich and creamy dressing that ensures this pasta salad is full of flavor in every bite.
• Full of Fiber – This veggie-loaded pasta salad is a delicious and nutritious way to ensure you’re getting your eating your veggies and contributing to your daily fiber intake.
• Keeps Well – This pasta salad keeps well in the fridge for up to 5 days making it a great make-ahead meal or wonderful leftovers you can enjoy for days to come.

Ingredients + Substitutions

• Pasta – I recommend using short-cut pasta in this recipe as the shape pairs best with the asparagus. I used rotini pasta in my recipes, however, fusilli, penne, farfalle, cavatappi, gemelli, and cavatelli would all work well.
• Asparagus – The star of this creamy asparagus pasta salad recipe. Be sure to use fresh asparagus, frozen asparagus is not recommended as it will end up soggy.
• Radish – To add some crunch, color, a zesty bite, and more vegetables. If you don’t like radishes, carrots or zucchini would be good alternatives.
• Green Peas – To add a pop of freshness and additional fiber. The recipe calls for frozen peas, but you can use fresh peas if desired, see the notes section of the recipe card for details.
• Fresh Herbs – A combination of fresh parsley and fresh dill to add some freshness and leafy greens. Fresh basil and a bit of fresh mint would also work well.
• Ricotta – To add a boost of protein and ensure the dressing is rich and creamy. You can use whole milk or skim milk ricotta cheese or swap it for cottage cheese, sour cream, or plain Greek yogurt instead.
• Olive Oil – To make the dressing. I used extra virgin olive oil; however, any olive oil will work, or you can use avocado oil instead.
• Lemon – A combination of lemon juice and zest to make the creamy lemon ricotta dressing. If you don’t have fresh lemons, you can omit the zest and use lemon juice concentrate or red wine vinegar instead.
• Garlic – To flavor the dressing.
• Salt and Pepper – To season.

How to Make Asparagus Pasta Salad

1. Make the dressing. While the pasta is cooking, add the ricotta cheese, olive oil, garlic, lemon juice, lemon zest, and salt to a small jar or bowl and whisk to combine.
2. Prep the veggies. Trim and chop the asparagus, slice the radishes, and mince the parsley and dill.
3. Blanch the veggies. Add the asparagus to a small pot of boiling water and cook for 2 minutes, then add the green peas and cook for an additional minute. Once cooked, transfer to a bowl of ice water to cool.
4. Boil the pasta. Bring a large pot of salted water to a boil, add the uncooked pasta, and cook as per package directions or until al dente.
5. Cool the pasta. Once cooked, strain the pasta in a large colander and then it under cold water to cool it down.
6. Mix the pasta salad. Transfer the cooked pasta, asparagus, green peas, radish, parsley, and dill to a large bowl, cover with the lemon ricotta dressing, and toss until well combined. Taste and adjust seasoning with salt and pepper as needed.
7. Serve and enjoy! The asparagus pasta salad can be served immediately or stored in an airtight container in the fridge for up to 5 days.

You can find the detailed instructions in the recipe card below.

Serving Suggestions

This creamy asparagus pasta salad is a great source of complex carbohydrates, fiber, and healthy fats. Therefore, serving it with a source of protein, such as grilled chicken, steak, or fish, can help to create a balanced meal. I would suggest serving it with one of the following:

• Honey Mustard Chicken Thighs
• Lemon Garlic Chicken Thighs
• Lemon Pepper Chicken Thighs
• Lemon Paprika Chicken
• Blackened Shrimp
• Bake Pesto Salmon
• Honey Ginger Grilled Salmon
• Grilled Tofu Skewers

More Asparagus and Pasta Salad Recipes:

• Italian Bow Tie Pasta Salad
• Mediterranean Orzo Pasta Salad
• Creamy Asparagus Soup
• Asparagus Radish Spring Salad
• Lemon Asparagus Risotto

Asparagus Pasta Salad

Author: Stephanie Kay

This creamy lemon asparagus pasta salad recipe makes a wonderful vegetarian lunch or side dish. Plus, it keeps well in the fridge for days making it a great make-ahead salad.

• Author: Stephanie Kay
• Prep Time: 10 minutes
• Cook Time: 15 minutes
• Total Time: 25 minutes
• Yield: 6 servings
• Category: Salad
• Method: Stovetop
• Cuisine: American

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Ingredients

Pasta Salad:

• 1 pound short-cut pasta, such as rotini, fusilli, penne, or farfalle
• 1 pound asparagus, ends trimmed and cut into 1-inch pieces
• 1 cup frozen peas
• 1 cup radish, halved and thinly sliced
• 1/4 cup parsley, roughly chopped
• 2 tablespoons fresh dill, finely chopped

Lemon Ricotta Dressing:

• 1/4 cup ricotta cheese
• 1/4 cup olive oil
• 1 clove garlic, finely minced or grated
• 3 tablespoons lemon juice
• 1 teaspoon lemon zest
• 1/2 teaspoon salt, plus more as needed
• Black pepper, to taste

Instructions

1. In a small bowl or jar, add the ricotta, olive oil, garlic, lemon juice, lemon zest, and salt, and whisk until well combined. Set aside.
2. Wash the asparagus, then trim the ends, and slice into 1-inch pieces. Wash the radishes, then cut them in half, and then thinly slice them into bite-size pieces.
3. Bring a large pot of salted water to a boil, add the pasta, and cook as per package direction or until al dente.
4. Place a large bowl of ice water on the counter.
5. Bring a small pot of water to a boil, add the sliced asparagus, and cook for 2 minutes, then add the frozen peas and cook for an additional 1 minute until both vegetables are tender and bright green. Once cooked, strain the asparagus and peas and transfer them to the bowl of ice water to cool. Once cooled, drain the asparagus and peas and gently pat dry to remove any excess water.
6. Once the pasta is cooked, using a colander, drain the water and then run the pasta under cold water to cool it down and stop the cooking process, and then drain it again to remove any excess water. 
7. In a large bowl, add the cooked pasta, asparagus, peas, sliced radish, parsley, and dill, pour in the lemon ricotta dressing, and toss until well combined. Taste the salad and adjust the seasoning with olive oil, salt, and pepper as needed.
8. The pasta salad can be served immediately or stored in an airtight container in the fridge for up to 5 days.

Notes

To Use Fresh Peas: Use 1 cup of fresh, raw peas and add them to the pot after the asparagus has cooked for 1 minute, as per step #5.

Nutrition

• Serving Size: 1 serving
• Calories: 419 calories
• Sugar: 5 grams
• Fat: 12 grams
• Carbohydrates: 65 grams
• Fiber: 6 grams
• Protein: 14 grams