Asparagus Pasta Salad

Asparagus Pasta Salad

Asparagus has an interesting and unique taste. Most people either love it or hate it. If you haven’t tried eating asparagus yet and you want to try making a dish with asparagus as the main ingredient, it’s pretty easy. You could make a delicious recipe even if it’s your first time to try it.

Like most fruits and veggies, asparagus is best eaten when fresh. But before buying asparagus, there is one very important thing that you need to consider. Make sure to look for young shoots because they are tender. When an asparagus matures, you may not really like the taste because it may taste kind of like woody. But if you have bought a mature one, it’s simple. Try removing the portion of the stalk and base before using it. If you can’t find fresh asparagus, you can also use the canned version.

This recipe is good as it is but if you want a twist, you could dress it up by adding some sun dried tomatoes, cooked chicken, pecans, snap peas, or other ingredients you prefer to add.

If you prefer a unique flavor, you can roast the asparagus instead of sautéing it.

Asparagus Pasta Salad



½ c. olive oil

1 lb. fresh asparagus (1 can if fresh isn’t available)

2 tbsp. garlic powder

2 tbsp. onion powder

1 lb. penne pasta

2 tbsp. dried rosemary

2 tsp. seasoned salt

1 c. mayonnaise


Cook the penne according to the instructions on the package. Then, drain and transfer it into a serving bowl.

Asparagus Pasta Salad

Remove the woody parts of the asparagus and cut the remaining parts into 1 inch pieces.

Heat the oil using a non-stick skillet over medium-high heat. When the skillet is heated, add the asparagus and sauté it at about 5 minutes until crisp. Add the garlic and onion powder and continue cooking for another 1 to 2 minutes.

Asparagus Pasta Salad

Add the cooked asparagus to the pasta. Then, mix.

Asparagus Pasta Salad

To prepare the dressing, add the mayonnaise and the seasoned salt and rosemary in a small bowl and mix well.

Asparagus Pasta Salad

Pour the pasta and fold until everything is well-coated.

Refrigerate until chilled and ready to serve.

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