Description
This lemon asparagus pasta salad is bright, fresh, and packed with tender asparagus, creamy butter beans, and a zesty lemon dressing. Finished with parmesan, basil, and toasted almonds, it makes a satisfying spring or summer meal.
Ingredients
- 6 ounces short pasta (such as Casarecce, Gemelli, Radiatori, or Campanelle)
- 1 can butter beans (15 oz / 425g), rinsed and well drained
- 1 pound fresh asparagus, woody ends trimmed and cut into 1-inch pieces
- 4 tablespoons extra virgin olive oil
- 3 tablespoons lemon juice
- 1 teaspoon lemon zest
- 1½ tablespoons mustard (yellow or Dijon)
- 1 tablespoon honey or maple syrup
- ½ clove garlic, grated
- ¾ teaspoon sea salt
- ¼ teaspoon black pepper
- 1 pinch red pepper flakes, optional
- ½ cup fresh basil, torn or thinly sliced
- ½ cup shaved parmesan or crumbled feta
- ¼ cup toasted shaved almonds or pine nuts, optional
Instructions
- In a bowl, whisk together the extra virgin olive oil, lemon juice, lemon zest, mustard, honey or maple syrup, garlic, sea salt, black pepper, and red pepper flakes if using.
- Stir the butter beans into the dressing and let them marinate while preparing the pasta and asparagus.
- Cook the pasta in salted boiling water according to package instructions until al dente. Drain and rinse briefly under cold water for about 10 seconds. Transfer to a large salad bowl.
- In the same pot of boiling salted water, cook the asparagus pieces for 2–3 minutes until bright green and tender-crisp. Drain and rinse with cold water.
- Add the asparagus, marinated bean mixture, and basil to the pasta. Toss well to combine.
- Sprinkle with shaved parmesan or feta and toasted almonds or pine nuts. Gently toss once more before serving.
Notes
- This salad can be served chilled or at room temperature.
- Maple syrup can be used instead of honey for a slightly deeper sweetness.
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
- Add extra lemon zest before serving for a brighter citrus flavor.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Salad
- Method: Boiling
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 serving
- Calories: 430 kcal
- Sugar: 6 g
- Sodium: 520 mg
- Fat: 20 g
- Saturated Fat: 5 g
- Unsaturated Fat: 13 g
- Trans Fat: 0 g
- Carbohydrates: 49 g
- Fiber: 8 g
- Protein: 15 g
- Cholesterol: 12 mg
