Best 9 Asparagus Pasta Salad With Italian Dressing Recipes

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Indulge in a burst of flavors with this delectable Asparagus Pasta Salad dressed in a tangy Italian dressing. This refreshing salad is a symphony of textures and tastes, featuring crisp asparagus, tender pasta, juicy tomatoes, and a medley of fresh herbs. Tossed in a vibrant Italian dressing made with olive oil, vinegar, and a blend of Italian herbs, this salad is a perfect side dish for any summer gathering or a light and satisfying meal on its own. With variations including a vegan option, a gluten-free alternative, and a creamy dressing variation, this recipe caters to diverse dietary preferences. Dive into the culinary journey and discover the secrets to creating this delightful Asparagus Pasta Salad with Italian Dressing.

Here are our top 9 tried and tested recipes!

ASPARAGUS PASTA SALAD WITH ITALIAN DRESSING



Asparagus Pasta Salad with Italian Dressing image

This pasta salad is endlessly adaptable 365 days a year. Take your favorite pasta shape, add any vegetables in season then toss it all in a homemade Italian dressing. Yes, it's that simple!

Provided by Kelly Senyei

Categories     main-dish

Time 3h25m

Yield 8 servings

Number Of Ingredients 13

1/3 cup red wine vinegar
2 teaspoons fresh lemon juice
1 1/2 teaspoons minced garlic
1 teaspoon sugar
2 teaspoons dried oregano
1/2 teaspoon crushed red pepper flakes, or more to taste (optional)
1/2 cup extra-virgin olive oil
Kosher salt
2 1/2 cups dried short pasta, such as penne or rotini
1 pound asparagus, tough stems removed, spears cut into 1-inch lengths
2/3 cup sliced red onions
1 1/2 cups diced tomatoes
2/3 cup grated Parmesan, for serving

Steps:

  • For the dressing: Whisk together all of the ingredients in a medium bowl until combined. Set aside.
  • For the pasta salad: Bring a large pot of salted water to a boil. Add the pasta and cook according to the package directions, just until al dente. Add the asparagus and cook it with the pasta for 1 more minute. Drain the pasta and asparagus then rinse with cold water and drain thoroughly.
  • Transfer the pasta and asparagus to a large bowl. Stir in the onions and tomatoes. Pour the dressing over the pasta, toss to combine, then cover and refrigerate for at least 3 hours and up to overnight. When ready to serve, stir in the Parmesan and enjoy cold or at room temperature.

ASPARAGUS PASTA SALAD



Asparagus Pasta Salad image

Provided by Rachael Ray : Food Network

Time 30m

Yield 4 servings

Number Of Ingredients 10

1 small shallot or 1/2 large shallot, finely chopped
1/3 cup extra-virgin olive oil, eyeball it
1 pound asparagus, thin spears
2 endive, cored and thinly sliced
1/2 small red bell pepper, chopped
1/2 pound bow tie pasta, farfalle, cooked to al dente and cooled
1/2 cup frozen green peas
1/4 cup chopped fla- leaf parsley, a couple of handfuls
3 tablespoons white wine vinegar
Salt and freshly ground black pepper

Steps:

  • Heat shallot and oil in microwave safe covered dish for 30 seconds or in a small pan on the stovetop over medium low heat for 5 minutes. Allow oil to cool back to room temperature.
  • Hold a spear of asparagus at each end and snap it. The spear breaks where the tender tops meet the tough bottoms. Line the broken spear up with the bundle of cleaned asparagus. Cut the spears using the guideline of the snapped spear. Par boil the asparagus tops in 1 inch simmering water covered for 3 to 5 minutes. Cool under cold running water and drain. Cut asparagus into 1-inch pieces on an angle and add to a bowl. Combine chopped, cooked asparagus with shredded endive, red bell pepper, cooked pasta, green peas and chopped parsley. The peas will defrost as you toss salad. Pour vinegar into a small bowl and whisk in cooled shallot oil. Pour dressing over salad and toss. Season salad with salt and pepper, to your taste and toss again.

ASPARAGUS PASTA SALAD WITH HONEY MUSTARD DRESSING



Asparagus Pasta Salad with Honey Mustard Dressing image

This asparagus pasta salad is the perfect dish for spring! Tossed in a delicious honey mustard vinaigrette, it is super flavorful and easy.

Provided by How Sweet Eats

Categories     Salad     Side Dish

Time 45m

Number Of Ingredients 13

1 pound pasta, (cooked)
kosher salt and pepper
1 pound asparagus, (woody stems removed and cut into thirds)
1 pint cherry tomatoes, (quartered)
4 green onions, (thinly sliced)
8 ounces white cheddar or fontina cheese, (cubed)
¼ cup chopped fresh herbs, (like basil and parsley)
¼ cup apple cider vinegar
2 tablespoons honey
2 tablespoons dijon mustard
2 garlic cloves, (finely minced or pressed)
kosher salt and pepper
1/2 cup extra virgin olive oil

Steps:

  • Bring a pot of salted water to a boil and cook the pasta according to the directions.
  • Heat the olive oil in a skillet over medium heat. Add the asparagus with a pinch of salt and pepper. Cook, tossing often, until the asparagus is bright green in color and slightly softened (like as if you would eat it straight from the pan!), then turn off the heat.
  • In a large bowl, combine the cooked pasta, the asparagus, tomatoes, green onions and cheddar cheese. Pour in the dressing and toss well to combine. Taste the pasta salad and add another pinch of salt and pepper if you find that it needs it (this will depend on how much you use for the boiling pasta, dressing and asparagus!). Stir in the fresh herbs.
  • You can store this in the fridge now until serving, or you can serve it immediately. It will last in the fridge for 2 to 3 days. If you are making it a day or so ahead of time, I suggest tossing in the fresh herbs right before serving.
  • Enjoy!

ASPARAGUS PASTA SALAD



Asparagus Pasta Salad image

I got this recipe from my sister-in-law while visiting her in Texas. I usually prepare this salad in the summer as a light evening meal for my family or as an extra-special lunch for friends.

Provided by Taste of Home

Categories     Lunch

Time 20m

Yield 12 servings.

Number Of Ingredients 8

1 pound fresh asparagus, cut into 1-1/2-inch pieces
1 package (16 ounces) tricolor spiral pasta, cooked and drained
1 cup diced cooked chicken
1 cup diced fully cooked ham
2 medium tomatoes, seeded and chopped
1/2 cup sliced ripe olives
1-1/2 cups zesty Italian dressing
1-1/2 teaspoons dill weed

Steps:

  • Place asparagus in a large saucepan with enough water to cover; cook until crisp-tender. Drain and cool. In a large bowl, combine asparagus with the remaining ingredients; toss to coat. Cover and refrigerate for 3-4 hours or overnight.

Nutrition Facts : Calories 307 calories, Fat 14g fat (2g saturated fat), Cholesterol 17mg cholesterol, Sodium 720mg sodium, Carbohydrate 33g carbohydrate (4g sugars, Fiber 2g fiber), Protein 11g protein.

ASPARAGUS PASTA SALAD WITH PARMESAN DRESSING



Asparagus Pasta Salad With Parmesan Dressing image

Delicious! Perfect to serve for a luncheon. This needs to chill for 2 hours before serving. The dressing is wonderful!

Provided by Kittencalrecipezazz

Categories     Pasta Shells

Time 2h

Yield 6 serving(s)

Number Of Ingredients 16

2 cups small shell pasta (uncooked)
1 1/2 lbs asparagus, cut into 2-inch pieces, discard tough ends
1 red bell pepper, chopped
1 cup fresh mushrooms, sliced
3 tablespoons parsley, chopped
1/4 cup slivered almonds
2 fresh garlic cloves, minced
2 -3 anchovy fillets, rinsed with cold water
2 tablespoons Dijon mustard
salt and pepper
1/2-1 teaspoon Worcestershire sauce
1 egg yolk (uncooked)
2 tablespoons lemon juice
1 tablespoon white wine vinegar
1/2 cup olive oil
1/3 cup grated parmesan cheese (freshly grated if possible)

Steps:

  • Boil pasta in water until firm-tender (do not overcook, leave firm!) drain, and rinse with cold water; set aside.
  • Steam asparagus until crisp-tender; drain and plunge into very cold or ice water; drain and pat dry with a paper towel.
  • Place all dressing ingredients in a blender, and blend until well mixed (adjusting all ingredients to suit taste).
  • Place the veggies and the cooked pasta shells in a large bowl; toss to combine.
  • Pour the dressing over; toss well to coat.
  • Add in slivered almonds and mix.
  • Chill in the fridge for a minimum of 2 hours before serving.

Nutrition Facts : Calories 374.8, Fat 23.7, SaturatedFat 4.1, Cholesterol 37.5, Sodium 215.7, Carbohydrate 32, Fiber 4.6, Sugar 3.7, Protein 11.5

ASPARAGUS SALAD, ITALIAN-STYLE



Asparagus Salad, Italian-Style image

Here, raw asparagus is simply dressed with lemon juice, olive oil and Parmesan shavings.

Provided by Mark Bittman

Categories     easy, quick, salads and dressings, side dish

Time 20m

Yield 2 to 4 servings

Number Of Ingredients 5

1 1/2 to 2 pounds asparagus, not too skinny (fat is fine)
2 tablespoons olive oil, or to taste
Lemon juice to taste
Salt and pepper to taste
Freshly shaved Parmesan to taste

Steps:

  • Cut off the woodsy bottoms of the asparagus spears; discard. Cut off the flower ends and set aside.
  • Use a vegetable peeler to remove the dark green outer skin of each spear; you should get three or four ribbons from each one. Set aside. Cut the remaining stalks crosswise into 1/4-inch rounds.
  • Combine ribbons, sliced rounds and tips in a large bowl. Drizzle asparagus with oil, then sprinkle with lemon juice. Season with salt and pepper, then top with Parmesan.

ROASTED ASPARAGUS PASTA SALAD



Roasted Asparagus Pasta Salad image

Provided by Patrick and Gina Neely : Food Network

Time 1h

Yield 6 to 8 servings

Number Of Ingredients 12

1 pound bowtie pasta
1 pound asparagus, ends trimmed
Olive oil, for drizzling
Kosher salt and freshly ground black pepper
1 shallot, finely chopped
1 clove garlic, finely chopped
2 teaspoons Dijon mustard
Zest and juice of 1/2 lemon
1/4 teaspoon crushed red pepper flakes
4 tablespoons olive oil
1/4 cup thinly sliced fresh chives
1 (4-ounce) container crumbled goat cheese

Steps:

  • Preheat the oven to 425 degrees F.
  • Add pasta to a large pot of boiling salted water and cook until al dente. Drain in a colander and let cool.
  • Meanwhile, slice asparagus on the bias into 1/2-inch pieces. Place the asparagus on a sheet tray and drizzle with olive oil, and season with salt and pepper. Place in oven and roast for 10 minutes, until slightly tender. Remove and let cool.
  • In a small bowl, combine shallot, garlic, mustard, lemon zest, lemon juice, and red pepper flakes. Whisk in olive oil and season with salt and pepper. Add chives.
  • Add pasta and roasted asparagus to a large bowl. Drizzle with dressing and toss. Add the crumbled goat cheese, toss and serve.

ASPARAGUS PASTA SALAD WITH A CREAMY LEMON DRESSING



Asparagus Pasta Salad With a Creamy Lemon Dressing image

A nice twist on asparagus and pasta salad. A quick easy dish with a light lemony, tangy sauce, but very fast. Pair this along a grilled piece of fish or chicken breast and this makes this a very nice easy dinner.

Provided by SarasotaCook

Categories     Penne

Time 35m

Yield 6 , 6-8 serving(s)

Number Of Ingredients 13

10 ounces penne pasta
2 lbs asparagus (ends removed and cut in 2-inch pieces on a angle)
1/2 cup scallion, cut on a angle in 1-inch pieces
1/2 cup cheddar cheese, grated (I like sharp cheddar)
1 tablespoon kosher salt (to cook the pasta in)
1/2 lemon, thin sliced
4 tablespoons mayonnaise
4 tablespoons chicken broth
2 tablespoons lemon juice
3 teaspoons Dijon mustard
2 teaspoons minced garlic
1 teaspoon ground black pepper
1 teaspoon kosher salt, the dish (to season)

Steps:

  • Dressing -- mix all the ingredients and set to the side until the pasta and asparagus are cooked.
  • Salad -- In a large pot of salted water, boil the pasta according to directions. Approximately 3 minutes before the pasta is done, add the asparagus until is comes out al dente. Now drain the pasta and asparagus. Rinse under cold water for just a few seconds to stop the cooking process and cool slightly.
  • Combine -- Now toss the still slightly warm pasta with the dressing. Add in the scallions, extra salt and pepper and serve garnished with the cheese fresh lemon slices. A nice simple salad!
  • Now this is a very light tasting salad with a very simple dressing. It doesn't have bold flavors, but subtle flavors which is a nice compliment to a fresh herb roasted chicken breast or piece of fish. This is all about fresh subtle flavors.

Nutrition Facts : Calories 289.8, Fat 7.9, SaturatedFat 2.7, Cholesterol 12.4, Sodium 1664.2, Carbohydrate 48.5, Fiber 8.8, Sugar 3.1, Protein 10.2

ASPARAGUS-TOMATO SALAD WITH DRESSING



Asparagus-Tomato Salad with Dressing image

This is a delicious way to start off any meal- and a nice change of pace from the usual tossed salad.

Provided by Taste of Home

Categories     Lunch

Time 30m

Yield 4 servings.

Number Of Ingredients 13

DRESSING:
2 tablespoons lemon juice
1 tablespoon olive oil
1 teaspoon red wine vinegar
1/2 garlic clove, minced
1/2 teaspoon Dijon mustard
1/4 teaspoon dried basil
1/4 teaspoon salt
1/8 teaspoon pepper
SALAD:
12 fresh asparagus spears, cut into 1-1/2-inch pieces
3 small tomatoes, seeded and diced
1 small red onion, sliced

Steps:

  • In a medium bowl, whisk together dressing ingredients; set aside. Place asparagus in a large saucepan with enough water to cover; cook until crisp-tender. Drain and cool. , Combine asparagus, tomatoes and onion in a bowl. Pour dressing over salad; toss to coat. Serve immediately or refrigerate.

Nutrition Facts : Calories 66 calories, Fat 4g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 175mg sodium, Carbohydrate 8g carbohydrate (4g sugars, Fiber 2g fiber), Protein 2g protein.

Tips:

  • Choose fresh, tender asparagus: Look for spears that are bright green and have tightly closed tips. Avoid asparagus that is wilted or has woody stems.
  • Cook the asparagus properly: Asparagus can be cooked in a variety of ways, but the most common methods are boiling, steaming, and roasting. Boiling is the fastest method, but steaming or roasting will help retain more of the asparagus's nutrients and flavor.
  • Make the Italian dressing ahead of time: The dressing can be made up to 3 days in advance and stored in the refrigerator. This will save you time when you're ready to assemble the salad.
  • Use a variety of pasta shapes: Feel free to use any type of pasta you like in this salad. Some good options include penne, rotini, or fusilli.
  • Add other vegetables to the salad: This salad is a great way to use up leftover vegetables. Try adding chopped bell peppers, zucchini, or tomatoes.
  • Don't overdress the salad: A little dressing goes a long way. Start with a small amount and add more to taste.

Conclusion:

Asparagus pasta salad with Italian dressing is a delicious and refreshing side dish that is perfect for summer gatherings. It is easy to make and can be customized to your liking. With its bright flavors and healthy ingredients, this salad is sure to be a hit at your next party or potluck.

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