Spring Asparagus Pasta Salad

5 from 5 votes

This Spring Asparagus Pasta Salad is light, fresh, and full of seasonal flavour. Tossed with lemon zest, mozzarella balls, cherry tomatoes, basil, and drizzled with olive oil, it’s the perfect mayo-free salad for sunny days.

Course Lunch, Main Course, Picnic, Potluck

Cuisine Spring, vegetarian

Keyword basilic, easy, fresh, green asparagus, lemon, mozzarella balls, no mayo, olive oil, pasta salad

Prep Time 10

Cook Time 15

Total Time 25

Servings people

Calories 520kcal

Author Marie Breton

Ingredients

400 g green asparagus
400 g pasta of your choice fusilli, penne, farfalle, etc.
400 g cherry tomatoes about 30
300 g small mozzarella balls about 30 balls
100 ml olive oil extra virgin
1 garlic clove mashed or minced
1 organic lemon the zest and half its juice
1 handful fresh basil *optional
salt and pepper

Metric - US Customary

Instructions

Cook the asparagus in a big pot of salted boiling water until al dente or cooked but still bouncy, which is about 5 minutes.
Pass through a strainer and rinse under cold water to stop the cooking process and reserve.
In a large pot of salted, boiling water, cook your preferred type of pasta following the instructions.
Again, pass the pasta through a strainer when ready and rinse under cold water to get bouncy pasta.
Cut the cherry tomatoes in half, then add mashed garlic, the juice of half a lemon, olive oil, salt, and pepper. Mix well.
Add all the ingredients except the fresh basil leaves to a big bowl, and mix until well combined. Cover with plastic wrap and let it rest in the refrigerator for at least 1 hour.
Before serving, add the fresh basil leaves and a last fresh drizzle of extra-virgin olive oil, and mix.

Video

Nutrition