Why You’ll Love Spring Pasta Salad with Asparagus (No Mayo) Recipe
This pasta salad is light and fresh without feeling heavy. The lemony vinaigrette gives it a bright flavor that pairs perfectly with spring vegetables. It is easy to prepare ahead of time, travels well for gatherings, and works as both a side dish and a simple meal. Since there is no mayo, it stays fresh longer and is ideal for outdoor meals.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
- Short pasta such as rotini or bowtie
- Fresh asparagus
- Frozen or fresh peas
- Radishes
- Green onions
- Fresh parsley
- Fresh dill
- Crumbled feta cheese
- Olive oil
- Fresh lemon juice
- Dijon mustard
- Honey
- Garlic
- Salt
- Black pepper
Directions
Bring a large pot of salted water to a boil and cook the pasta until al dente according to package instructions.
During the last few minutes of cooking, add the asparagus pieces and peas to the boiling water. Drain everything and rinse briefly with cool water to stop the cooking process.
Transfer the pasta and vegetables to a large mixing bowl.
Slice the radishes and green onions, then add them to the bowl along with the chopped parsley and dill.
In a small bowl or jar, whisk together the olive oil, lemon juice, Dijon mustard, honey, garlic, salt, and black pepper until smooth.
Pour the dressing over the pasta mixture and toss until evenly coated.
Fold in the crumbled feta cheese just before serving.
Chill the salad for at least 20 minutes if desired, then serve cold or at room temperature.
Servings and timing
This recipe serves about 6 people.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Total Time: 25 minutes
Variations
Add grilled chicken or shrimp for extra protein.
Use goat cheese instead of feta for a creamier flavor.
Swap asparagus for green beans or broccoli.
Add toasted pine nuts or sunflower seeds for crunch.
Use whole wheat or gluten-free pasta if preferred.
Mix in spinach or arugula for extra greens.
Storage/Reheating
Store the pasta salad in an airtight container in the refrigerator for up to 3 days.
If the pasta absorbs too much dressing while chilling, add a splash of olive oil and lemon juice before serving.
This salad is best served cold or at room temperature and does not need reheating.
Avoid freezing, as the vegetables and pasta may become mushy after thawing.
FAQs
Can I make this pasta salad ahead of time?
Yes. It can be prepared several hours in advance and stored in the refrigerator until ready to serve.
What type of pasta works best?
Short pasta shapes like rotini, bowtie, or penne hold the dressing well and work best.
Can I use frozen asparagus?
Fresh asparagus is recommended for the best texture, but frozen asparagus can work in a pinch.
Is this pasta salad vegetarian?
Yes. The recipe is vegetarian as written.
Can I make it vegan?
Yes. Omit the feta cheese or replace it with a dairy-free alternative, and use maple syrup instead of honey.
How do I keep the asparagus bright green?
Briefly cooking the asparagus and rinsing it with cool water helps preserve its color and texture.
Can I add more vegetables?
Absolutely. Cucumbers, spinach, broccoli, or bell peppers are great additions.
Does this salad need to be refrigerated?
Yes. Keep it refrigerated until serving for the freshest flavor.
Can I use bottled dressing?
Yes, but homemade lemon vinaigrette gives the best fresh flavor.
What can I serve with this pasta salad?
It pairs well with grilled chicken, fish, sandwiches, or burgers.
Conclusion
Spring pasta salad with asparagus is a light and refreshing dish filled with vibrant vegetables, fresh herbs, and a zesty vinaigrette. Its no-mayo dressing keeps it bright and flavorful, making it a perfect choice for spring gatherings, lunches, and easy weeknight meals.
