When the sun starts to shine and fresh spring produce starts to appear in the markets and gardens, this Asparagus and Pea Pasta Salad is the perfect lunch , light dinner or BBQ side. It's fresh and zesty and perfect for welcoming warmer days!
Spring and warm weather means lots of lovely fresh produce like peas, asparagus and herbs all come into season and are their very tastiest. I love to combine peas and fresh asparagus and what better than to have them in a lovely lemony pasta salad?
If you're after more asparagus recipes to welcome spring and make the most of asparagus season, I have a huge collection of Vegan Asparagus Recipes (over 50!) that you can browse. Alternatively why not try this lovely Vegan Asparagus Soup for a cooler spring day. And if you would like to try a more mid-summer pasta salad, my Orzo Pasta Salad with Pesto is perfect for sunny days and BBQ gatherings or this Antipasto Pasta Salad with Balsamic Vinaigrette is delicious too. Or why not try this simple Mediterranean White Bean Salad as an alternative to pasta salad! And if you're looking for something else to do with a giant bag of frozen peas- this delicious Green Pea Dip with Olives and Mint is perfect for entertaining.
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🫛Ingredients
Here are the ingredients you'll need for this Asparagus Pasta Salad. Full quantities and timings for the recipe are listed on the recipe card.
- Short Pasta of choice: Choose your favourite shape pasta for salads. I love using Orichette pasta when making any pasta with peas, as it sort of cups the peas, giving you a lovely bite! You can also choose gluten-free pasta if you wish.
- Asparagus: Choose fresh, bouncy asparagus with tight tips.
- Mange Tout (also called snow peas) or Sugar Snap Peas: Make sure they're bouncy and bright.
- Frozen Peas (or Fresh Peas) : I prefer to use frozen green peas as they tend to be sweeter and bouncier. However if you have a source of peas that are freshly picked rather than tossed around a supermarket for who knows how long, they are unbeatable.
- Lemon Juice and Lemon Zest: Make sure to choose unwaxed lemons, or wash in warm water to remove the wax before zesting.
- Fresh Garlic: This doesn't get cooked, so just the one clove, which you soak for a minute or two in the lemon juice is enough punchy flavor.
- Extra Virgin Olive Oil: Choose a good olive oil, as it does enhance the overall flavor and freshness of this pasta salad.
- Capers: I use the caper brine in place of white wine vinegar, as well as the capers. They add a lovely vinegary salty punch which pairs well with the sweet peas and herbs.
- Optional: Apple cider vinegar or white wine vinegar.
- Fresh Herbs such as mint or basil: Fresh mint and peas are a lovely match, and perfect in with this salad, however fresh parsley, fresh basil or fresh dill are also delicious.
- Flakey Sea Salt & Cracked Black Pepper.
See recipe card for quantities.
👩🍳Instructions
Use this section to help you visualise the steps for this asparagus and peas pasta salad. Full instructions and quantities are on the recipe card.
First prepare the asparagus by snapping off the woody ends. Chop the asparagus and snap peas into bite-size pieces. Steam the asparagus and peas, then refresh in iced water ready to use in the salad. This ensures they stay a lovely bright green color and retain their bite.
- Zest your lemon. Then grate or finely chop the garlic and pop in a jar with the lemon juice to remove some of it's heat. Add the salt, caper juice or vinegar and a pinch of sugar to the lemon juice, put the lid on the jar and shake thoroughly to mix.
2. Cook the pasta according to package directions.
Drain the cooked pasta and rinse with water to cool. While still warm, dress the pasta salad with half the lemon salad dressing and half the lemon zest.
3. Finely chop or chiffonade the herbs.
4. Place the pasta in a large serving bowl, top with the drained peas and asparagus along with the herbs and the rest of the lemon zest and dressing. Toss well.
I like to serve this Spring Pasta Salad with extra lemon zest and herbs sprinkled on top!
Hint: Soaking the grated garlic in the lemon juice takes some of the heat or bite out of the raw garlic.
🌶️Substitutions & Variations
Here are some easy swaps or additions you can make to this easy pasta salad recipe to customize to your own tastes and what you have to hand:
- Gluten-Free - choose your favourite gluten free pasta to replace the regular pasta.
- Other Veggies - choose other bright green veggies such as green beans or broccoli florets, or even chopped green onions.
- Nuts or Seeds - extra texture and bite by adding toasted pine nuts, pistachios or sunflower seeds.
- Vegan Cheese: Add some crumbled vegan feta or grated parmesan for a little cheesy bit.
- Other add ins: Add drained jarred artichoke hearts, chopped green olives, a can of drained white beans or even chopped cherry tomatoes.
🔪Equipment
You'll need a large pan to cook the pasta in for this delicious pasta salad. You'll also need a jar or small bowl to mix the salad dressing, plus a large mixing bowl or serving bowl for the salad.
🫙Storage
Store this great pasta salad in an airtight container for up to 5 days in the fridge. It stays pretty fresh and delicious making it great for meal-prep or taking on a picnic or to a BBQ gathering.
Top tip
Dress the drained pasta with at least half the dressing while the pasta is still slightly warm. This allows the pasta to absorb all the lovely zesty flavors resulting in a delicious bite every time.
More Salads
Looking for other great recipes like this?
BBQ Season
This salad makes a great side dish for a BBQ: Here are some yummy ideas to pair it with:
📖 Recipe
Asparagus & Pea Spring Pasta Salad with Lemon Dressing
Equipment
- 1 Serving Bowl
- 1 Jar to shake the salad dressing. Or a small bowl.
Ingredients Note:
For accuracy, I measure all ingredients in metric as standard, then convert and test the recipe for American cup measurements etc.
(Heads up Aussie and UK readers- your measurements in cups are sometimes different, so please use metric or check you have the correct cup and spoon type!!)
Ingredients
For the salad
- 500 g (1 lb) short pasta
- 250 g (½ lb) asparagus
- 200 g (2 cups) mange tout (or sugar snap peas)
- 150 g (1 cups) frozen peas
- 10 ice cubes (to refresh the vegetables.)
- 3 tablespoon fresh mint (or other herbs)
- 2 tablespoon capers
- 1 tablespoon lemon zest (about 1 lemon)
Dressing
- 40 ml (⅙ cups) lemon juice (about 1 lemon)
- 1 tablespoon caper brine (or white wine vinegar OR Apple cider vinegar)
- 1 clove garlic
- 50 ml (⅕ cups) olive oil
- ½ tsp flakey sea salt
- pinch sugar (or other sweetener. )
Instructions
- Cook the pasta according to the instructions in plenty of salted water.500 g short pasta
- Prepare the asparagus by chopping off the woody ends and chopping into bite-size pieces.250 g asparagus
- Cut the mange tout into bite-size pieces.200 g mange tout
- Steam the asparagus for 2 minutes. Add the mange tout and frozen peas and steam for a further 2 minutes.150 g frozen peas
- Remove the vegetables from their steamer and refresh in iced water.10 ice cubes
- Drain the pasta and rinse in cold water.
- While the pasta is still warm, toss it in half the dressing and half the lemon zest.1 tablespoon lemon zest
- Finish the salad by tossing all the vegetables, the capers and chopped herbs together with the pasta.3 tablespoon fresh mint, 2 tablespoon capers
- Add extra lemon zest and scatter more herbs on top to serve.
Make the dressing:
- Finely chop or grate the garlic.1 clove garlic
- Add the garlic to a jar or bowl and add the lemon juice and capers/vinegar. Leave to steep for a few minutes to remove the heat from the garlic.40 ml lemon juice, 1 tablespoon caper brine, 50 ml olive oil, pinch sugar, ½ teaspoon flakey sea salt
- Mix up the rest of the ingredients and taste. Add more salt or sugar to taste.
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