Asparagus Pesto Pasta Salad
This recipe is a collaboration with Andean Dream. All views are my own.
Today we’re making asparagus pesto pasta salad!
Al dente fusilli pasta is tossed with cherry tomatoes, fresh mozzarella pearls and fresh asparagus-pea pesto and topped with shaved Parmesan.
It’s the perfect spring side dish, potluck dish-to-pass or enjoy it as a weeknight meal!
How to make asparagus pesto pasta salad
Featured Ingredients
- Pasta: I like to use bowtie (farfalle) for this recipe.
- Be sure to cook it according to package directions so it’s perfectly al dente.
- Asparagus: You’ll simmer fresh asparagus until it’s tender.
- You could also try it with steamed frozen asparagus.
- Peas: Steamed frozen peas that are then cooled are perfect for this recipe.
- Parmesan: A bunch of fresh Parm for the pesto and to top the salad.
- Pine nuts: Traditional in pesto, but any nut will do.
- Garlic: A few cloves to make pesto.
- Basil: Handfuls of the fresh stuff!
- If you can, grab some at the farmer’s market because it’s less expensive for a bigger bunch.
- Lemon: Fresh, fresh, fresh.
- Cherry tomatoes: Sliced in half or quartered.
- Fresh mozzarella: The tiny balls are perfect for this salad.
Step-by-Step Instructions
- Cook pasta per package directions. Drain; set aside.
- In the same pot, add asparagus. Add enough cold water to cover asparagus.
- Bring to a boil; reduce to a simmer; cook 7-8 minutes, until asparagus is very tender. Drain; allow to slightly cool.
- In the bowl of a large food processor, blend asparagus, spring peas, Parmesan, walnuts or pine nuts, garlic, basil, lemon zest and juice, salt and pepper.
- While blending, drizzle in olive oil until desired consistency is reached. Taste and adjust seasoning, if necessary.
- Toss asparagus pesto with bowtie pasta. Stir in tomatoes and fresh mozzarella. Refrigerate at least 1 hour.
- If pasta salad becomes dry, toss with additional olive oil.
- Garnish with Parmesan cheese and basil, if desired. Top with freshly cracked black pepper, to taste.
Recipe Substitutions and Alterations
- For the pasta: Use any shaped pasta you like, such as bowtie, penne, elbows or shells.
- For the asparagus: Swap with broccoli, dark leafy greens or more peas.
- For the pine nuts: Use walnuts, pecans or almonds instead.
- For the lemon: Use both the zest and juice for the most lemon flavor.
Nutrition Considerations
- To make this gluten free: Use gluten free pasta.
- Be sure all packaged ingredients are gluten free.
- To make this dairy free: Skip the cheeses. Use dairy free cheese if you’d like.
- To make this vegan: Skip the cheeses. Use dairy free cheese if you’d like.
- To make this nut free: Skip the pine nuts.
- Be sure all packaged ingredients are nut free.
- To make this egg free: This recipe does not contain eggs.
- Be sure all packaged ingredients are egg free.
- To make this higher protein: Use high protein pasta and/or add grilled salmon or chicken.
Spring recipes you’ll dig:
- Spring Salad with Burrata
- Asparagus-Stuffed Chicken
- Simple Spaghetti with Peas, Garlic and Parmesan
- Carrot, Chickpea and Raisin Salad
- Lemon Asparagus Pasta
- Tortellini with Avocado Pesto
Asparagus Pesto Pasta Salad
Fusilli pasta salad with tomatoes, basil and mozzarella tossed with fresh asparagus-pea pesto.
- Prep Time: 15-20 mins
- Cook Time: 10-15 mins
- Total Time: 25-35 mins
- Yield: Serves 12 1x
- Category: Dinner
- Method: Stove-Top
- Cuisine: Italian, American
- Diet: Vegetarian
Ingredients
Units
Scale
- 1–pound fusilli pasta (I used 2 8-ounce boxes of Andean Dream Organic Fusilli Pasta)
- 1–pound asparagus, trimmed and cut into 3-inch pieces
- 1/2 cup cooked spring peas
- 1/4 cup fresh Parmesan + more for garnish
- 2 tablespoons walnuts or pine nuts
- 3–4 cloves garlic, peeled
- 1/4 cup fresh basil + more for garnish
- Zest and juice of 1 medium lemon
- 3/4 teaspoon coarse salt
- 1/2 teaspoon ground black pepper
- 1/2 cup olive oil
- 2 pints cherry tomatoes, halved
- 8 ounces mini fresh mozzarella balls
- Freshly cracked black pepper, for garnish
Instructions
- Cook pasta per package directions. Drain; set aside.
- In the same pot, add asparagus. Add enough cold water to cover asparagus. Bring to a boil; reduce to a simmer; cook 7-8 minutes, until asparagus is very tender. Drain; allow to slightly cool.
- In the bowl of a large food processor, blend asparagus, spring peas, Parmesan, walnuts or pine nuts, garlic, basil, lemon zest and juice, salt and pepper. While blending, drizzle in olive oil until desired consistency is reached. Taste and adjust seasoning, if necessary.
- Toss asparagus pesto with bowtie pasta. Stir in tomatoes and fresh mozzarella. Refrigerate at least 1 hour. If pasta salad becomes dry, toss with additional olive oil.
- Garnish with Parmesan cheese and basil, if desired. Top with freshly cracked black pepper, to taste.
Notes
Storage Tip: Store pasta salad in an airtight container for up to 3 days.
Nutrition
- Serving Size: 1/12 of recipe
- Calories: 267
- Sugar: 4g
- Sodium: 87mg
- Fat: 12g
- Saturated Fat: 1g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 6g
- Protein: 8g
- Cholesterol: 0mg
OOh asparagus pesto. How intriguing! I love pesto..and asparagus so I’m in.
Yes! It’s so good! We have asparagus in the garden and it’s a delicious way to use it up 🙂