Asparagus Pasta Salad with Lemon Ricotta dressing Recipe
A refreshing and vibrant asparagus pasta salad featuring tender asparagus, sweet peas, crisp radishes, and a creamy lemon ricotta dressing. Perfect as a light meal or a side dish, this salad combines fresh herbs and bright flavors to create a healthy and satisfying dish ready in just 25 minutes.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Total Time: 25 minutes
- Yield: 6 servings 1x
- Category: Salad
- Method: Stovetop
- Cuisine: Italian-inspired
- Diet: Vegetarian
Ingredients
Scale
Pasta and Vegetables
- 1 pound short-cut pasta (rotini, fusilli, penne, or farfalle)
- 1 pound asparagus, ends trimmed and cut into 1-inch pieces
- 1 cup frozen peas
- 1 cup radish, halved and thinly sliced
- 1/4 cup parsley, roughly chopped
- 2 tablespoons fresh dill, finely chopped
Dressing
- 1/4 cup ricotta cheese
- 1/4 cup olive oil
- 1 clove garlic, finely minced or grated
- 3 tablespoons lemon juice
- 1 teaspoon lemon zest
- 1/2 teaspoon salt, plus more as needed
- Black pepper, to taste
Instructions
- Prepare the Dressing: In a small bowl or jar, whisk together ricotta cheese, olive oil, garlic, lemon juice, lemon zest, and 1/2 teaspoon salt until smooth and well combined. Set aside to let the flavors meld.
- Prep Vegetables: Wash and trim the asparagus ends, then slice into 1-inch pieces. Wash the radishes, halve them, and thinly slice into bite-sized pieces.
- Cook Pasta: Bring a large pot of salted water to a boil. Add the pasta and cook according to package instructions until al dente. Drain and rinse under cold water to stop cooking; drain thoroughly.
- Blanch Vegetables: Place a large bowl filled with ice water nearby. Bring a small pot of water to a boil, add asparagus pieces, and cook for 2 minutes. Add frozen peas and cook for an additional 1 minute until vegetables are tender and vibrantly green. Immediately transfer asparagus and peas to the ice water to cool. Once cooled, drain and gently pat dry.
- Combine Salad: In a large bowl, combine cooked pasta, blanched asparagus, peas, radishes, parsley, and dill. Pour the lemon ricotta dressing over the ingredients and toss gently until everything is evenly coated.
- Season and Serve: Taste the salad and adjust seasoning with additional olive oil, salt, and black pepper as needed. Serve immediately or refrigerate in an airtight container for up to 5 days.
Notes
- Use short-cut pasta shapes like rotini or farfalle to better hold the dressing and vegetables.
- Blanching the asparagus and peas preserves their bright color and crisp texture.
- Rinsing pasta under cold water stops the cooking process and prevents it from becoming mushy in the salad.
- This salad can be prepared a few hours ahead for flavors to meld or served right away for maximum freshness.
- Store leftovers in the refrigerator for up to 5 days in an airtight container.
Keywords: asparagus pasta salad, lemon ricotta dressing, spring salad, vegetarian pasta salad, healthy pasta salad, easy pasta salad recipe