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Asparagus Pasta Salad in a white bowl with a wooden spoon on a marble countertop

Asparagus Pasta Salad

This asparagus pasta salad with strawberries and balsamic dressing is the perfect spring and summer recipes! I love making it for potlucks, picnics, and BBQs! It's vegan, healthy, and ready in just 20 minutes.
Course Salad, Side
Cuisine American
Prep Time 7 minutes
Cook Time 10 minutes
Total Time 17 minutes
Servings 4 servings
Calories 338kcal
Author Sina


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


  • 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.


  • 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.


Calories: 338kcal | Carbohydrates: 53g | Protein: 10g | Fat: 9g | Saturated Fat: 1g | Sodium: 7mg | Potassium: 389mg | Fiber: 8g | Sugar: 9g | Vitamin A: 985IU | Vitamin C: 65.9mg | Calcium: 56mg | Iron: 2.7mg