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Asparagus Pasta Salad with Italian Dressing


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Rate this recipe 4.5/5 (15 Votes)


  • For the dressing:
  • 1/3 cup red wine vinegar
  • 2 teaspoons freshly squeezed lemon juice
  • 1 1/2 teaspoons minced garlic
  • 1 teaspoon sugar
  • 2 teaspoons dried oregano
  • 1/2 teaspoon crushed red pepper flakes, or more to taste (optional)
  • 1/2 cup extra-virgin olive oil
  • For the salad:
  • 1 pound asparagus
  • 2 1/2 cups uncooked pasta, such as penne or rotini
  • 2/3 cup sliced red onions
  • 1 1/2 cups diced tomatoes
  • 2/3 cup shredded Parmesan cheese, for serving


Servings 8
Adapted from


Step 1

Make the dressing:
In a medium bowl, whisk together all of the ingredients until combined. Set the dressing aside.

Make the pasta salad:
Remove the tough stems of the asparagus then cut each spear into 1-inch pieces.

Bring a large pot of salted water to a boil. Add the pasta and cook until al dente, 10 to 11 minutes, then add the asparagus to the pot and cook it with pasta for 1 more minute. Drain the pasta and asparagus then rinse it with cold water.

Transfer the pasta and asparagus to a large bowl. Stir in the onions and tomatoes. Pour the dressing over the pasta, tossing to combine, then cover the salad with plastic wrap and refrigerate it for at least 3 hours and up to overnight. When ready to serve, stir in the Parmesan cheese and enjoy cold or at room temperature.

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