Description
Indulge in the freshness of this Creamy Asparagus Pasta Salad, a delightful dish that perfectly combines vibrant vegetables with a tangy yogurt dressing. Whether you’re hosting a picnic, attending a barbecue, or seeking a light meal option, this salad is sure to impress. With its creamy texture and zesty lemon flavor, it’s not only refreshing but also packed with nutrients, making it an ideal choice for spring and summer dining. Plus, it can be enjoyed cold or at room temperature, adding to its versatility. Prepare ahead of time for an even tastier experience as the flavors meld together beautifully.
Ingredients
Scale
- 10 ounces Greek yogurt
- 4–5 tablespoons freshly squeezed lemon juice
- 1 1/2 teaspoons minced garlic
- 4 tablespoons olive oil
- 1 tablespoon honey
- 1/2 teaspoon lemon pepper
- zest from 1 lemon
- 1/2 teaspoon sea salt
- 1 pound uncooked pasta, such as penne or rotini
- 1 pound asparagus, ends trimmed and spears cut into 2-inch pieces
- 1 cup grape or cherry tomatoes, cut in half
- 1/2 large red onion, thinly sliced
Instructions
- For the dressing: Combine Greek yogurt, lemon juice, garlic, olive oil, honey, lemon pepper, lemon zest, and sea salt in a jar. Shake vigorously until well mixed.
- Cook the pasta: In a large pot of salted boiling water, cook pasta for 11 minutes. Add asparagus and cook for an additional 2 minutes. Drain and rinse under cold water.
- Mix salad ingredients: In a bowl, combine cooled pasta and asparagus with tomatoes and red onion. Toss gently with the dressing until everything is well coated.
- Chill before serving: Cover and refrigerate for at least two hours to enhance flavors. Serve cold or at room temperature.
- Prep Time: 15 minutes
- Cook Time: 13 minutes
- Category: Salad
- Method: Mixing
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 280
- Sugar: 6g
- Sodium: 275mg
- Fat: 10g
- Saturated Fat: 2g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 5g
- Protein: 12g
- Cholesterol: 5mg