Description
A vibrant and refreshing gluten-free asparagus pasta salad featuring roasted asparagus, cherry tomatoes, and a zesty lemon Dijon dressing, perfect as a light lunch or side dish.
Ingredients
Scale
Asparagus Pasta Salad
- 2 cups gluten-free cooked Fusilli pasta
- 2 cups roasted asparagus, cut at a diagonal in 1 and 2 inch pieces
- 1/2 cup red onions, chopped
- 1 cup cherry tomatoes, cut in half
- 1/4 cup green onions, sliced
- 1/2 cup shredded Parmesan cheese
Dressing
- 1/2 cup olive oil
- 1/4 cup freshly squeezed lemon juice
- 2 tablespoons Dijon mustard
- 2 garlic cloves, minced
- Salt and black ground pepper to taste
Instructions
- Cook the Pasta: Bring a pot of salted water to a boil over high heat. Once boiling, add the gluten-free Fusilli pasta and cook according to the package directions until al dente. Drain the pasta, rinse under cold water to stop cooking and cool it down, then transfer to a large mixing bowl.
- Make the Dressing: While the pasta cooks, prepare the dressing by combining olive oil, freshly squeezed lemon juice, Dijon mustard, minced garlic, salt, and black ground pepper in a Mason jar or small bowl. Mix thoroughly until well combined and emulsified. Set aside.
- Prepare the Salad: Add the roasted asparagus pieces (cut diagonally), chopped red onions, halved cherry tomatoes, sliced green onions, and shredded Parmesan cheese to the bowl with the cooked pasta.
- Toss and Season: Pour the prepared dressing over the pasta mixture and toss gently but thoroughly to ensure every ingredient is evenly coated. Taste the salad and adjust seasoning with additional salt or pepper if desired.
- Serve: Your asparagus pasta salad is ready to enjoy immediately, or chilled in the refrigerator for extra refreshing flavor.
Notes
- Make sure to cut off and discard the woody ends of the asparagus before roasting or using in the salad.
- Feel free to season your roasted asparagus with herbs, garlic, or spices as desired to enhance the flavor.
- This salad is best served fresh but can be stored in the refrigerator for up to 2 days.
- Rinsing the cooked pasta under cold water helps to cool it down quickly and prevents it from sticking together.
