Roasted Asparagus Lemon Butter Pasta Salad Recipe
A delightful cold pasta salad featuring butter-roasted asparagus, sun-dried tomatoes, fresh lemon, and Parmesan, perfect for a springtime meal.
- Prep Time: 20 mins
- Cook Time: 20 mins
- Total Time: 40 mins
- Yield: 6 servings 1x
- Category: Salad, Pasta
- Method: Roasting, Boiling
- Cuisine: Italian
- Diet: Vegetarian
Ingredients
Scale
For Roasted Asparagus:
- 1 large bunch of fresh asparagus, about 14–16 spears
- 1 tablespoon olive oil
- 1 teaspoon salt
- 1/4 teaspoon ground black pepper
- 2 tablespoons butter
For Pasta Salad:
- 450 grams pasta, cooked, drained, and cooled
- 1/2 cup green onions, sliced
- 1/2 cup chopped sun-dried tomatoes, packed in oil
- 1/2 cup Parmesan cheese, plus more for garnish
- 1/4 cup fresh parsley, chopped, plus more for garnish
- 1 whole lemon, zested and juiced
- 2 tablespoons oil from the jar of sun-dried tomatoes
- 1 teaspoon black sesame seeds for garnish, optional
Instructions
- Preheat oven to 400 degrees. Wash and chop the asparagus into one-inch pieces. Toss with olive oil, salt, and pepper. Roast with butter for 15 minutes. Cool.
- Cook the pasta in salted water. Cool completely.
- Combine pasta and asparagus in a bowl. Add sun-dried tomatoes, oil, green onions, Parmesan, parsley, lemon zest and juice, and oil/butter mixture. Toss well. Season with salt and pepper.
- Transfer to a serving bowl. Garnish with sesame seeds, parsley, and Parmesan. Serve.
Notes
- Pasta salad can be refrigerated for up to three days.
Nutrition
- Serving Size: 1 serving
- Calories: 435 kcal
- Sugar: 3g
- Sodium: 510mg
- Fat: 16g
- Saturated Fat: 6g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 61g
- Fiber: 4g
- Protein: 15g
- Cholesterol: 19mg
Keywords: roasted asparagus, pasta salad, lemon butter, spring recipe