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Asparagus Pasta Salad

Featured in Fresh and filling salads.

This Asparagus Pasta Salad combines al dente pasta with seasonal spring vegetables and a bright, creamy lemon ricotta dressing. The dish features tender-crisp asparagus, sweet peas, and peppery radishes, all brought together with fresh herbs like parsley and dill. What makes this pasta salad special is the unique ricotta-based dressing that offers a lighter, creamier alternative to traditional mayo-based dressings. It's perfect as a vegetarian main dish or as a side for picnics and barbecues. Best of all, it keeps well in the refrigerator for up to five days, making it an excellent make-ahead option for busy weeknights or meal prep.
A woman in an apron is preparing a meal in a sunny kitchen filled with fresh vegetables and herbs.
Updated on Sat, 15 Mar 2025 01:27:21 GMT
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A bowl of pasta with peas and cheese. pin it
A bowl of pasta with peas and cheese. | myhomemaderecipe.com

The moment you take your first bite of this Asparagus Pasta Salad, you experience spring in a bowl – that perfect combination of tender asparagus, al dente pasta, and creamy lemon ricotta dressing delivers brightness in every forkful. This isn't your typical mayonnaise-heavy pasta salad; instead, it's a vibrant celebration of seasonal produce that feels both satisfying and light. In my kitchen, this recipe has become a warm-weather staple that transitions effortlessly from casual backyard gatherings to more elegant brunches.

Last weekend, I brought this pasta salad to a neighborhood potluck, and three people asked for the recipe before the event was over. My vegetarian friend commented that it was substantial enough to serve as a main dish, while others enjoyed it alongside grilled chicken.

Essential Ingredients and Selection Tips

  • Pasta: Short, textured shapes like rotini or fusilli work best to catch the creamy dressing.
  • Asparagus: Choose fresh spears with tightly closed tips and uniform thickness for even cooking.
  • Ricotta: Whole milk ricotta provides the creamiest texture; avoid watery varieties.
  • Fresh Herbs: Use fresh parsley and dill for brightness, as dried herbs won’t provide the same vibrancy.
A bowl of pasta with asparagus and radishes. pin it
A bowl of pasta with asparagus and radishes. | myhomemaderecipe.com

Detailed Cooking Instructions

Create the Creamy Dressing:
In a bowl, whisk together 1 cup ricotta, 3 tbsp olive oil, 1 minced garlic clove, the juice and zest of 1 lemon, and ½ tsp salt until smooth. If needed, thin with 1-2 tbsp water or lemon juice.
Prepare the Vegetables:
Trim and cut 1 lb asparagus into 2-inch pieces. Thinly slice 6-8 radishes and finely chop ¼ cup each of parsley and dill.
Blanch the Vegetables:
Boil salted water and blanch asparagus for 2 minutes. Add 1 cup peas and cook 1 minute more. Transfer to an ice bath, drain, and pat dry.
Cook the Pasta:
Using the same pot, cook 8 oz pasta until al dente. Reserve ½ cup pasta water, drain, rinse briefly, and let cool for 5 minutes.
Combine Everything:
In a large bowl, mix pasta, blanched vegetables, radishes, and herbs. Add dressing and fold gently to coat evenly. Use reserved pasta water to adjust consistency if needed.
Season and Serve:
Taste and adjust salt, pepper, and lemon juice as needed. Garnish with extra herbs and a drizzle of olive oil before serving.

I discovered the magic of ricotta-based pasta salad dressing during a spring cooking class in Italy, where the chef emphasized how it lets seasonal vegetables shine without being weighed down by heavy mayonnaise.

While this version highlights asparagus, the formula works year-round. Swap asparagus for blanched green beans in summer, roasted butternut squash in fall, or sautéed Brussels sprouts in winter.

I'll never forget serving this at my sister’s garden brunch when a guest who ‘hated pasta salad’ took a bite and immediately asked for the recipe.

This Asparagus Pasta Salad represents the perfect balance of fresh, bright flavors and satisfying texture. Whether served at a picnic, alongside grilled meats, or as a vegetarian main dish, it delivers a burst of seasonal goodness in every bite.

A bowl of pasta with peas and asparagus. pin it
A bowl of pasta with peas and asparagus. | myhomemaderecipe.com

Frequently Asked Questions

→ Can I use a different type of pasta in this salad?
Yes, any short-cut pasta works well in this recipe. Good options include rotini, fusilli, penne, farfalle, or even orzo if you prefer a smaller shape.
→ How do I store leftover asparagus pasta salad?
Store leftover pasta salad in an airtight container in the refrigerator for up to 5 days. You may want to add a splash of olive oil or lemon juice before serving if it seems dry.
→ Can I substitute the ricotta in the dressing?
Yes, you could use Greek yogurt, sour cream, or cottage cheese (blended until smooth) as alternatives to ricotta in the dressing.
→ Is there a way to make this pasta salad vegan?
To make this vegan, replace the ricotta with silken tofu blended with a bit of nutritional yeast, or use a plant-based ricotta alternative available at many grocery stores.
→ What can I serve with asparagus pasta salad?
This versatile salad pairs well with grilled chicken, fish, or tofu for a complete meal. It's also perfect for potlucks, picnics, or as a side dish for summer barbecues.

Asparagus Pasta Salad

A springtime pasta salad featuring tender asparagus, sweet peas and radishes tossed with pasta in a creamy lemon ricotta dressing with fresh herbs.

Prep Time
10 Minutes
Cook Time
15 Minutes
Total Time
25 Minutes
By: Zaho

Category: Salads

Difficulty: Intermediate

Cuisine: Italian-American

Yield: 6 Servings

Dietary: Vegetarian

Ingredients

→ Pasta Salad

01 1 pound short-cut pasta (rotini, fusilli, penne, or farfalle)
02 1 pound asparagus, ends trimmed and cut into 1-inch pieces
03 1 cup frozen peas
04 1 cup radish, halved and thinly sliced
05 1/4 cup parsley, roughly chopped
06 2 tablespoons fresh dill, finely chopped

→ Lemon Ricotta Dressing

07 1/4 cup ricotta cheese
08 1/4 cup olive oil
09 1 clove garlic, finely minced or grated
10 3 tablespoons lemon juice
11 1 teaspoon lemon zest
12 1/2 teaspoon salt, plus more as needed
13 Black pepper, to taste

Instructions

Step 01

In a small bowl or jar, combine ricotta, olive oil, minced garlic, lemon juice, lemon zest, and salt. Whisk everything together until smooth and well blended. Set aside while preparing the other ingredients.

Step 02

Wash the asparagus thoroughly, then trim the tough ends and slice into 1-inch pieces. For the radishes, wash well, cut them in half, then thinly slice them into bite-sized pieces.

Step 03

Bring a large pot of salted water to a boil. Add the pasta and cook according to package directions until al dente. Once cooked, drain in a colander and rinse under cold water to stop the cooking process and cool it down. Drain well to remove excess water.

Step 04

Prepare a large bowl of ice water and set aside. Bring a small pot of water to a boil, add the sliced asparagus, and cook for 2 minutes. Add the frozen peas and continue cooking for 1 more minute until vegetables are tender but still bright green. Quickly drain and transfer to the ice water to cool. Once cooled, drain thoroughly and gently pat dry.

Step 05

In a large bowl, combine the cooled pasta, blanched asparagus and peas, sliced radishes, chopped parsley, and dill. Pour the lemon ricotta dressing over everything and toss gently until all ingredients are well coated. Taste and adjust seasoning with additional olive oil, salt, or pepper if needed.

Step 06

The pasta salad can be served immediately at room temperature or chilled. It stores beautifully in an airtight container in the refrigerator for up to 5 days, making it perfect for meal prep.

Notes

  1. This bright spring pasta salad makes a wonderful vegetarian lunch or side dish for picnics and potlucks.
  2. For a variation, you can use fresh peas instead of frozen—just add them to the pot after the asparagus has cooked for 1 minute.
  3. The creamy lemon dressing gets better with time, making this salad even more flavorful the next day.

Tools You'll Need

  • Large pot for cooking pasta
  • Small pot for blanching vegetables
  • Colander
  • Large mixing bowl
  • Small bowl or jar for dressing

Allergy Information

Please check ingredients for potential allergens and consult a health professional if in doubt.
  • Contains dairy (ricotta cheese)
  • Contains wheat (pasta)

Nutrition Facts (Per Serving)

It is important to consider this information as approximate and not to use it as definitive health advice.
  • Calories: 419
  • Total Fat: 12 g
  • Total Carbohydrate: 65 g
  • Protein: 14 g