This asparagus pasta salad with strawberries and balsamic dressing is the perfect spring and summer recipe! I love making it for potlucks, picnics, and BBQs! It’s vegan, healthy, and ready in just 20 minutes.
I love asparagus and I can’t get enough of pasta salad. So why not pair these two and make an asparagus pasta salad?! Ohh and don’t forget the strawberries! It’s the perfect spring combination that is topped off with an easy balsamic dressing. Soo yummy!
This Asparagus Pasta Salad Is:
- vegan
- super easy to make
- easy to make gluten-free (just use brown rice rotini or penne)
- ready in just 20 minutes
- light and healthy
- perfect for spring and summer
What You Need For This Asparagus Pasta Salad:
- green asparagus
- strawberries
- pasta (rotini or penne)
- baby arugula or baby spinach
- balsamic vinegar
- white wine vinegar
- olive oil
- maple syrup
- lemon juice
- salt and pepper
- balsamic reduction (optional)
As always, you can find the full ingredient list and the recipe instructions in a separate recipe box at the end of this post.
How To Make This Asparagus Pasta Salad
The recipe for this asparagus pasta salad is super easy! All in all, it’s ready in just 20 minutes.
STEP 1: With a knife, cut off the woody part of the asparagus. Then cut them into about 1.5 inch pieces.
STEP 2: Cook the pasta according to the instructions on the package. Rinse with cold water after cooking.
STEP 3: Heat some oil in a large pan and cook the asparagus on high heat for about 8 minutes.
STEP 4: In the meantime, make the dressing. Combine all the ingredients in a small bowl and whisk well.
STEP 5: Wash and cut the strawberries into slices. In a large bowl combine the cooked asparagus, the strawberries, the pasta, and the arugula or baby spinach. Add the dressing and stir well.
Recipe Notes:
- For a gluten-free version, you can easily replace the whole wheat pasta with brown rice pasta. It’s my favorite kind of gluten-free pasta!
- You are not a fan of arugula? No problem! Just use baby spinach instead.
- To give the asparagus pasta salad even more flavor, I topped it off with a balsamic reduction. I used a store-bought one, but you can also make it at home using balsamic vinegar.
- You could also use a combination of green and white asparagus for this pasta salad.
- This salad is best served fresh. I don’t like storing it for more than two hours in the fridge because the strawberries soak up the dressing very fast and aren’t fresh anymore.
More Vegan Asparagus Recipes You Might Like:
- Vegan Quiche
- Asparagus Salad
- Vegan Mini Quiche with Asparagus and Tomatoes
- Lemon Asparagus Pasta
- Vegan Risotto with Asparagus
More Pasta Salads For You:
- Southwestern Pasta Salad
- Mediterranean Pasta Salad
- Greek Pasta Salad
- California Pasta Salad
- Easy Pasta Salad with Tomatoes and Basil
I LOVE TO HEAR FROM YOU GUYS!
I hope you like this vegan asparagus pasta salad as much as we do around here.
If you give it a try, I’d love to know what you think about it. Just leave me a comment and a star rating below. Your comments really make my day!
You like my recipes and want to see more? Then follow me on Facebook, Instagram, or Pinterest!
Sina
Asparagus Pasta Salad
Ingredients
For the asparagus pasta salad:
- 14 oz green asparagus
- 14 oz fresh strawberries
- 9 oz whole wheat rotini or penne (for a gluten-free version use brown rice rotini)
- 2 handful baby arugula or baby spinach
For the dressing:
- 1 tablespoon balsamic vinegar
- 2 tablespoons olive oil
- 1 tablespoon white wine vinegar
- 1 teaspoon fresh lemon juice
- 1 teaspoon maple syrup
- 1/2 teaspoon salt
- black pepper, to taste
- balsamic reduction, optional
Instructions
- With a knife, cut off the woody part of the asparagus. Then cut them into about 1.5 inch pieces.
- Cook the pasta according to the instructions on the package. Rinse with cold water after cooking.
- Heat some oil in a large pan and cook the asparagus on high heat for about 8 minutes.
- In the meantime, make the dressing. Combine all the ingredients in a small bowl and whisk well.
- Wash and cut the strawberries into slices. In a large bowl combine the cooked asparagus, the strawberries, the pasta, and the arugula or baby spinach. Add the dressing and stir well.
- Top the salad off with balsamic reduction (optional). This salad is best served fresh. I don't like storing it for more than two hours in the fridge because the strawberries soak up the dressing very fast and aren't fresh anymore.
Notes
- For a gluten-free version, you can easily replace the whole wheat pasta with brown rice pasta. It's my favorite kind of gluten-free pasta!
- You are not a fan of arugula? No problem! Just use baby spinach instead.
- To give the asparagus pasta salad even more flavor, I topped it off with a balsamic reduction. I used a store-bought one, but you can also make it at home using balsamic vinegar.
- You could also use a combination of green and white asparagus for this pasta salad.
Leave a Reply