Spring Asparagus Pasta Salad

This asparagus pasta salad has become my spring entertaining secret weapon, combining bright vegetables with a tangy honey mustard dressing that keeps everyone coming back for seconds. The balance of tender asparagus, juicy tomatoes, and creamy cheese creates a dish that works equally well as a light lunch or impressive side.

I first made this for an outdoor garden party last May when I needed something substantial but not heavy. Now it has become our official "welcome to spring" tradition, with my family requesting it as soon as the first asparagus appears at the farmers market.

Ingredients

• One pound pasta: preferably short shapes like bowtie or rotini for maximum dressing adherence
• One pound fresh asparagus: the thinner stalks tend to be more tender and cook more quickly
• Cherry tomatoes: for bursts of juicy sweetness that balance the tangy dressing
• Green onions: providing a mild allium flavor without overpowering the delicate asparagus
• White cheddar or fontina cheese: choose a good melting cheese that adds creaminess
• Fresh herbs like basil and parsley: brightening the entire dish with their aromatics
• Apple cider vinegar: for tangy acidity in the dressing
• Honey: adds natural sweetness and helps emulsify the dressing
• Dijon mustard: creates depth and creaminess while binding the dressing ingredients
• Garlic cloves: for aromatic depth and slight pungency
• Extra virgin olive oil: choose a good quality one as it forms the base of your dressing

Step-by-Step Instructions

Cook the Pasta:

Bring a large pot of water to a rolling boil and add a generous amount of salt until it tastes like sea water. Cook pasta according to package directions until just al dente. Drain thoroughly but do not rinse to help the dressing adhere better to the pasta.

Prepare the Asparagus:

Heat olive oil in a skillet over medium heat until shimmering. Add trimmed asparagus pieces with salt and pepper. Cook for approximately 3 to 4 minutes while tossing frequently until the asparagus turns bright green and becomes slightly tender but still maintains a pleasant crunch. The goal is perfectly crisp tender vegetables that hold their shape in the salad.

Make the Dressing:

In a bowl whisk together apple cider vinegar, honey, Dijon mustard, and minced garlic with salt and pepper until well combined. While whisking continuously slowly stream in the olive oil until the mixture emulsifies and thickens slightly. The dressing should coat the back of a spoon while maintaining a pourable consistency.

Assemble the Salad:

In your largest mixing bowl combine the cooked pasta asparagus cherry tomatoes green onions and cheese. Pour the dressing over everything while the pasta is still slightly warm which helps it absorb the flavors better. Toss thoroughly to ensure every component is coated with dressing.

Finish and Serve:

Just before serving stir in the freshly chopped herbs to maintain their vibrant color and fragrance. Taste the salad and adjust seasonings if needed adding more salt pepper or even a splash more vinegar if you prefer a tangier profile.

Save This

The asparagus is truly the star here. I discovered that quickly sautéing rather than blanching the asparagus gives it a deeper flavor while maintaining that satisfying crisp texture. My daughter who typically avoids green vegetables always takes seconds of this pasta salad which I consider the ultimate culinary victory.

Make It Your Own

This recipe welcomes personalization based on what you have available. Try adding crispy bacon bits for smokiness, chickpeas for added protein, or sliced avocado for creaminess. You could also substitute sugar snap peas or green beans when asparagus isn’t in season. The versatile honey mustard dressing complements virtually any vegetable combination.

Storage Tips

For maximum freshness store any leftover pasta salad in an airtight container in the refrigerator for up to three days. The flavors actually continue to develop overnight making this an excellent make ahead option. If the salad seems dry after refrigeration add a small drizzle of olive oil and toss gently before serving to refresh it.

The Perfect Honey Mustard Ratio

The success of this salad largely depends on balanced dressing. The ratio of honey to mustard creates a perfect sweet tangy profile that elevates the vegetables without overwhelming them. For a spicier version substitute half the Dijon with whole grain mustard which adds interesting texture and a more robust flavor. I prefer using local honey when available as it adds subtle floral notes unique to your region.

Common Queries

→ Can I make this pasta salad ahead of time?

Yes! You can prepare this dish 2-3 days ahead and store it in the refrigerator. For best results, add the fresh herbs just before serving to maintain their vibrant flavor and color.

→ What can I substitute for fontina or white cheddar cheese?

Good alternatives include provolone, gouda, mozzarella pearls, or feta cheese. Choose a cheese that holds its shape when cubed and complements the honey mustard flavor profile.

→ How do I know when the asparagus is properly cooked?

The asparagus should be bright green and slightly softened but still maintain some crispness. It should be tender enough to eat directly from the pan but not mushy or dull in color.

→ Can I use a different pasta shape?

Absolutely! While the original uses a short pasta shape, any medium pasta works well including farfalle, rotini, fusilli, or penne. Choose shapes that capture the dressing in their crevices.

→ Is there a way to make this dish dairy-free?

Yes, simply omit the cheese or substitute with a plant-based alternative. The dish will still be flavorful with the honey mustard dressing, fresh vegetables, and herbs.

→ How can I adjust the dressing if it's too tangy?

If the dressing is too acidic, add a bit more honey to balance the flavors. Start with a teaspoon at a time until you reach your desired sweetness level.