Creamy Lemon Asparagus Pasta Salad (Print version)
Tender pasta, crisp asparagus, tomatoes, herbs, and a creamy lemon dressing made for easy lunches and cookouts.
# Ingredients:
For the pasta salad
01 -
12 oz (340 g) rotini pasta
02 -
1 lb (450 g) fresh asparagus, trimmed and cut into 1 1/2-inch pieces
03 -
1 cup (150 g) cherry tomatoes, halved
04 -
1/3 cup (45 g) thinly sliced red onion
05 -
1/4 cup chopped fresh parsley
06 -
2 tablespoons chopped fresh dill
For the creamy lemon dressing
07 -
3/4 cup (180 g) plain Greek yogurt
08 -
1/4 cup (55 g) mayonnaise
09 -
2 tablespoons olive oil
10 -
2 tablespoons fresh lemon juice
11 -
1 tablespoon finely grated lemon zest
12 -
1 teaspoon Dijon mustard
13 -
1 teaspoon honey
14 -
1 small garlic clove, finely grated
15 -
3/4 teaspoon kosher salt, plus more for pasta water
16 -
1/2 teaspoon black pepper
# Instructions:
01 -
Bring a large pot of well-salted water to a boil. Add the rotini and cook according to the package directions until just tender.
02 -
Add the asparagus pieces to the pasta water during the last 2 minutes of cooking. Drain the pasta and asparagus together.
03 -
Rinse the pasta and asparagus under cold water until fully cooled. Shake off excess water and let them drain for a few minutes.
04 -
Whisk Greek yogurt, mayonnaise, olive oil, lemon juice, lemon zest, Dijon, honey, garlic, salt, and pepper in a bowl until smooth.
05 -
Add the cooled pasta and asparagus to a large bowl with tomatoes, red onion, parsley, and dill. Pour in about three-quarters of the dressing and toss gently.
06 -
Cover and refrigerate for at least 30 minutes. Stir before serving and add the remaining dressing as needed.
# Good to know:
01 -
Best served cold or at cool room temperature.
02 -
Reserve a little dressing for refreshing the salad after chilling.
03 -
Keeps well in the refrigerator for up to 3 days.