top down view of pasta with asparagus, sun dried tomatoes, red onion and zesty garlic lemon dressing freshly tossed together in a white pot

5 from 2 reviews

Easy asparagus pasta salad featuring fresh spring asparagus and sun-dried tomatoes tossed with a lemony-garlic vinaigrette is lip smackin delicious and ready in 20 minutes!



Lemon-Garlic Dressing


Pasta & Asparagus: Bring a large pot of water to a boil, add pasta and cook according to package directions. Three (3) minutes before pasta is ready, carefully add cut asparagus and cook together, allowing the asparagus to blanch and brighten in color. Drain and rinse under cool running water, and set aside.

Dressing: In a small mixing bowl, whisk together the ingredients for the dressing.

Assemble: Add the pasta and asparagus back to the pot it was cooked in. Add the sun-dried tomatoes and red onion, and optional parsley, pour the dressing over top and toss well to coat. Add more pepper to taste.

Serve: Serve at room temperature or chilled.

Store: Keep pasta salad in the refrigerator, in an airtight container, for up to 6 days.

Make ahead 1 of 2 ways:

  1. Cook everything as directed, omitting the dressing until ready to serve. Keep the pasta salad in the refrigerator, when ready, whip up the dressing and toss it all together just before serving.
  2. Make the pasta salad as directed, store in the refrigerator until ready to serve. To add moisture when ready to serve, squeeze more lemon over top.


Use your favorite pasta, gluten free or not. Farfalle, penne, elbow, fusilli, rotini, and gemelli are all great.

In place of sun-dried tomatoes, use cherry or grape tomatoes sliced in half. They’ll add freshness and juiciness to the pasta salad.

Try adding a colored bell peppers for sweetness, or in place of, or in addition to the tomato.

For a mellow onion flavor, diced shallots would be great!

If you have lemon-pepper on hand, that would be fantastic, adding as much as you like.