Refreshing Asparagus Pea Pasta Salad for Easy Weeknight Meals

This Asparagus Pea Pasta Salad is a quick, vibrant dish, perfect for weeknight meals and packed with fresh seasonal ingredients.

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Prep Time 10

Cook Time 10

Resting Time 5

Total Time 20

Servings: 4 servings

Course: Salads

Cuisine: American

Calories: 400

Ingredients Equipment Method Nutrition Notes

Ingredients

For the Pasta & Vegetables

1 pound Asparagus fresh is best, but frozen can be used if thawed and patted dry
1.5 cups Baby Peas thawed
2 cups Uncooked Pasta any short pasta like penne or fusilli

For the Dressing

0.5 cup Olive Oil extra virgin boosts the taste
0.25 cup Lemon Juice fresh-squeezed
2 tablespoons Red Wine Vinegar
1 lemon Lemon Zest zest of 1 lemon
0.5 teaspoon Kosher Salt adjust to taste
0.25 teaspoon Black Pepper to taste

For Garnishing

0.75 cup Parmesan Cheese grated; can substitute for vegan cheese
2 tablespoons Parsley chopped

Equipment

Large pot
Skillet
Mixing bowl
Jar

Method

Step-by-Step Instructions

Cook pasta in boiling salted water until al dente, about 8-10 minutes, drain and rinse with cold water.
Sauté chopped asparagus, garlic powder, salt, and pepper in olive oil for 3-4 minutes until tender-crisp.
Prepare dressing by mixing olive oil, lemon juice, vinegar, lemon zest, salt, and pepper in a jar or bowl.
Combine cooked pasta, sautéed asparagus, and baby peas in a bowl, pour dressing, and toss to coat.
Add grated Parmesan and chopped parsley, toss gently, serve at room temperature.

Nutrition

Serving: 1servingCalories: 400kcalCarbohydrates: 40gProtein: 12gFat: 22gSaturated Fat: 4gPolyunsaturated Fat: 4gMonounsaturated Fat: 14gCholesterol: 10mgSodium: 320mgPotassium: 400mgFiber: 5gSugar: 3gVitamin A: 30IUVitamin C: 50mgCalcium: 15mgIron: 10mg

Notes

Store leftovers in an airtight container for up to 3 days. Prepare components separately for longer freshness.

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