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Asparagus Pasta Salad

This healthy asparagus pasta salad is a refreshing and tasty recipe, perfect as a light meal or side dish for spring or summer.
Prep Time5 mins
Cook Time10 mins
Total Time15 mins
Course: lunch, Salad
Cuisine: American
Keyword: asparagus, dairy free, healthy, pasta salad, picnic, summer, vegan, vegetarian
Servings: 2
Calories: 448kcal
Author: Tonje


  • 1 bunch asparagus
  • 6 ounces dry pasta
  • 10 cherry tomatoes
  • ¼ small red onion
  • 1 tablespoon olive oil
  • ¼ lemon (juice only)
  • ¼ teaspoon black pepper
  • ¼ teaspoon salt


  • Boil the pasta al dente according to package instructions. The pasta should be soft, but still have some bite to it. For most pasta types, this takes 5-10 minutes.
  • Remove the tough ends from the asparagus, and cut each stem into 2 inch / 5 cm long pieces. The asparagus has to be cooked for 1-2 minutes to become tender. I like to simply add the pieces to the pasta water a minute before the pasta is finished cooking, and finish them off together. You can also add the asparagus to a bowl of boiling water for a minute or two.
  • Peel the onion, and slice it very thinly. Cut the cherry tomatoes in halves or quarters.
  • Drain the pasta and asparagus, and add these to a bowl along with the prepared tomatoes and onion. Then, add olive oil, lemon juice, salt and pepper. Stir to combine the ingredients, and serve.



  • This recipe makes 2 servings if served as a light meal, or 4 servings as a side dish.
  • Store leftovers in a sealed container in a refrigerator for up to 4 days.


Calories: 448kcal | Carbohydrates: 78g | Protein: 17g | Fat: 9g | Saturated Fat: 1g | Sodium: 311mg | Potassium: 868mg | Fiber: 9g | Sugar: 10g | Vitamin A: 2117IU | Vitamin C: 40mg | Calcium: 81mg | Iron: 7mg