Pasta Salad with Asparagus

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  • 1 pound pasta
  • 1‐2 cups cooked asparagus
  • 2‐3 cups seasonal chopped raw vegetables (radishes, bell peppers, green onions, tomatoes)
  • 1/4 cup plus 2 Tablespoons olive oil
  • 1/4 cup red wine vinegar
  • Salt and pepper to taste
  • 1 Tablespoon chopped parsley


  1. Cook the pasta according to package direction.
  2. Rinse in cold water.
  3. Chill.
  4. Cook the asparagus using the method of your choice just until tender.
  5. Shock in cold water and drain.
  6. Cut into bite‐sized pieces.
  7. Combine pasta and vegetables in large bowl.
  8. Whisk oil and vinegar in small bowl to blend.
  9. Add the dressing to the salad (to taste).
  10. Sprinkle with chopped parsley.
  11. Other optional ingredients: cheese cubes, tuna, hard‐boiled eggs, olives

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