Roasted Asparagus Pasta Salad is an ideal spring and summer side that’s bright, fresh, and easy to prepare. It combines tender pasta with crisp roasted asparagus, sweet peas, sun-dried tomatoes, and both mozzarella and parmesan, all tossed in a light lemon dressing. Ready in about 30 minutes, it’s perfect for picnics, potlucks, or a quick weeknight side.
Roasted Asparagus Pasta Salad
Pasta salad is one of the best dishes for warm-weather gatherings—versatile, crowd-pleasing, and easy to scale. This version highlights roasted asparagus for a slightly smoky, tender-crisp texture. Combined with thawed peas, chopped sun-dried tomatoes, cubes of mozzarella, shredded parmesan, and sliced green onions, it creates a colorful, satisfying dish. A simple lemon-based dressing brightens the whole salad without weighing it down, and the flavors actually improve if the salad rests for a little while before serving.
Spring and summer are pasta salad season! Try other pasta salad variations for more ideas: herb-forward pesto versions, olive-studded salads, or fruit-forward pasta salads for a sweet twist.
Can I make this pasta salad ahead of time?
Yes. You can prepare this salad a day ahead—ideally the day before—so the flavors meld. To avoid sogginess, don’t dress it too far in advance; dressing the salad the day before or the morning of serving yields the best texture.
How To Make Roasted Asparagus Pasta Salad
- Cook. Prepare your preferred short pasta (penne, fusilli, or small shells) according to package directions. Drain, rinse under cold water, and set aside to cool.
- Combine. In a large bowl, combine the cooled pasta with roasted asparagus cut into 1-inch pieces, thawed peas, chopped sun-dried tomatoes, cubed mozzarella, shredded parmesan, and sliced green onions. Gently toss to combine.
- Whisk. Whisk together the dressing: olive oil, fresh lemon juice, dijon mustard, minced garlic, dried oregano, dried dill, salt, and pepper.
- Toss. Pour the dressing over the pasta mixture and toss until everything is evenly coated.
- Serve. Garnish with extra green onions, parmesan, and lemon wedges if desired. Serve chilled or at room temperature.
Storing Roasted Asparagus Pasta Salad
Store leftovers in an airtight container in the refrigerator for up to 3 days. After that the pasta and vegetables may become too soft and the texture will deteriorate.
Ingredients Notes for Roasted Asparagus Pasta Salad
For the Pasta Salad:
- Pasta: Any short-cut pasta works well—penne, fusilli, or small shells hold the dressing and mix-ins nicely.
- Asparagus: Roast and cut into roughly 1-inch pieces. Roasting brings out a deeper, slightly caramelized flavor.
- Peas: Frozen peas, thawed, are convenient and add a pop of color and sweetness. Fresh or canned peas also work.
- Tomatoes: Sun-dried tomatoes contribute a concentrated, savory-sweet note—drain and chop before adding.
- Cheese: Use cubed mozzarella for creaminess and shredded parmesan for a salty, nutty finish.
- Green Onions: Slice and mix some into the salad, reserving a bit for garnish.
For the Dressing:
- Olive Oil: A light extra virgin or regular olive oil provides a smooth base without overpowering the salad.
- Lemon Juice: Freshly squeezed lemon juice adds brightness—bottled lemon juice won’t deliver the same fresh flavor.
- Dijon Mustard: Adds a subtle tang and helps the dressing emulsify; don’t substitute plain yellow mustard.
- Garlic: Finely minced garlic disperses flavor evenly—avoid large pieces.
- Spices: Dried oregano, dried dill, salt, and pepper round out the dressing; adjust amounts to taste.
Enjoy!
~Nichole
Roasted Asparagus Pasta Salad
Ingredients
- 8 Ounces Short-cut pasta like fusilli or penne
- 1 Pound Asparagus roasted and cut into 1-inch pieces
- 1 Cup Frozen peas thawed
- ½ Cup Drained sun-dried tomatoes chopped
- 1 Cup Mozzarella cheese cubed
- 1/2 Cup Shredded Parmesan
- 2 Green onions sliced
Dressing:
- 3 Tbsp Olive oil
- 1 Tbsp Lemon juice
- 1 tsp Dijon mustard
- 1 Garlic clove minced
- ½ tsp Dried oregano
- ½ tsp Dried dill
- ½ tsp Salt
- ½ tsp Pepper
Instructions
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Cook the pasta according to package directions, drain, rinse, and set aside to cool.
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In a large bowl, toss the cooled pasta, roasted asparagus, peas, sun-dried tomatoes, mozzarella, Parmesan, and green onions.
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In a small bowl, whisk the dressing ingredients.
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Pour the dressing over the pasta and toss until everything is evenly coated.
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Serve with lemon wedges, freshly sliced green onions, and parmesan for garnish if desired.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.