Asparagus Pasta Salad Recipe

Asparagus pasta salad

​The Spruce 

Prep: 10 mins
Cook: 10 mins
Total: 20 mins
Servings: 4 servings
Nutritional Guidelines (per serving)
303 Calories
5g Fat
55g Carbs
11g Protein
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Nutrition Facts
Servings: 4
Amount per serving
Calories 303
% Daily Value*
Total Fat 5g 6%
Saturated Fat 1g 4%
Cholesterol 0mg 0%
Sodium 112mg 5%
Total Carbohydrate 55g 20%
Dietary Fiber 5g 18%
Protein 11g
Calcium 56mg 4%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

This vegetarian and vegan asparagus pasta salad with tomatoes, fresh parsley and tossed in a quick and easy balsamic vinaigrette dressing is perfect for when fresh asparagus is in season.


  • 2 cups pasta (bowtie, shell or macaroni; cooked)
  • 1/2 pound asparagus (diced)
  • 3 tomatoes (diced)
  • 3 tablespoons fresh parsley (chopped)
  • 1 tablespoon olive oil
  • 2 tablespoons balsamic vinegar
  • 1 1/2 teaspoon Dijon mustard
  • 1/2 teaspoon dried basil
  • Salt (to taste)
  • Ground black pepper (to taste)
  • Optional: 3 carrots (diced)
  • Optional: 1 yellow bell pepper (diced)

Steps to Make It

  1. Gather the ingredients.

    Ingredients for asparagus pasta salad
    ​The Spruce
  2. Blanch or steam the asparagus, carrots and bell pepper separately in a bit of water just until cooked. In a large bowl, combine the asparagus, carrots, bell peppers, tomatoes, pasta and parsley.

    Blanch the asparagus
    ​The Spruce
  3. In a small bowl or blender, whisk together the olive oil, vinegar, mustard, basil and and salt and pepper. Pour this dressing over the pasta, stirring well to coat.

    Coat pasta salad with dressing
    ​The Spruce
  4. Chill before serving, if desired.

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