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asparagus and peas pasta salad in a white pasta bowl.
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4.41 from 35 votes

Asparagus and Peas Pasta Salad

This fresh Asparagus and Peas Pasta Salad is the perfect side dish to take to any potluck, or for any busy weeknight meal. It's loaded with healthy green vegetables and covered in the most delectable and creamy homemade dressing that everyone will rave about.
Prep Time12 minutes
Cook Time10 minutes
Total Time22 minutes
Course: Salad, Side Dish
Cuisine: American
Keyword: greens pasta salad, pasta salad
Servings: 8
Calories: 485kcal

Ingredients

  • 1 pound pasta uncooked (penne, bowtie, rotini, etc.)
  • 2 cups frozen peas or fresh
  • 1 pound asparagus trimmed and cut into 1-inch pieces
  • 2 cups baby bocconcini or mozzarella cut into small pieces
  • 1 cup Parmesan cheese freshly grated

Dressing

  • 1 cup buttermilk
  • ½ cup mayonnaise
  • 2 tablespoons white wine vinegar
  • 1 clove garlic minced or grated
  • 1 teaspoon salt or to taste
  • 1 teaspoon black pepper or to taste
US Customary - Metric

Instructions

  • Cook the pasta: Cook the pasta according to package instructions. Drain and rinse well with cold water.
  • Blanch the veggies: Fill a pot with water and bring to a boil or use the same pot with pasta water. Set up another bowl with ice water. Add the asparagus pieces and frozen peas to the boiling water and cook for 2 minutes until crisp-tender. Drain and transfer the veggies to the ice bath to stop them from cooking. Drain well.
  • Make the dressing: In a medium bowl whisk all the dressing ingredients together.
  • Combine everything: In a large bowl, combine the pasta, veggies, bocconcini and the dressing. Toss well. Stir in half the Parmesan cheese and reserve the other half for serving.

Video

Notes

  1. I always rinse pasta when making a cold pasta salad as it will help to cool it down and stop the cooking process.
  2. Add a protein such as chicken, bacon or beef to the salad to make it a complete meal.
  3. Feel free to add more veggies to the salad, such broccoli, mushrooms, spinach or bell peppers.
  4. Pasta  salad can be refrigerated for 3 to 4 days. Cover the bowl with plastic wrap, or store in an airtight container to maximize freshness.
  5. I would not recommend freezing this recipe because as the veggies and pasta thaw, they will become soggy and will fall apart. This is a recipe best enjoyed fresh!

Nutrition

Serving: 1serving | Calories: 485kcal | Carbohydrates: 53g | Protein: 21g | Fat: 21g | Saturated Fat: 6g | Polyunsaturated Fat: 7g | Monounsaturated Fat: 4g | Trans Fat: 1g | Cholesterol: 27mg | Sodium: 749mg | Potassium: 368mg | Fiber: 5g | Sugar: 6g | Vitamin A: 1534IU | Vitamin C: 8mg | Calcium: 313mg | Iron: 3mg