4.4 from 108 votes
Asparagus and Peas Pasta Salad
This fresh Asparagus and Peas Pasta Salad is the perfect side dish to take to any potluck, or for any busy weeknight meal. It's loaded with healthy green vegetables and covered in the most delectable and creamy homemade dressing that everyone will rave about.
Prep Time
12 mins
Cook Time
12 mins
Total Time
22 mins
Servings: 8
Calories: 485 kcal
Course:
Side Dish , Salad
Cuisine:
American
Ingredients
- 1 pound pasta uncooked (penne, bowtie, rotini, etc.)
- 2 cups frozen peas or fresh
- 1 pound asparagus trimmed and cut into 1-inch pieces
- 2 cups baby bocconcini or mozzarella cut into small pieces
- 1 cup Parmesan Cheese freshly grated
Dressing
- 1 cup buttermilk
- ½ cup mayonnaise
- 2 tablespoons white wine vinegar
- 1 clove garlic minced or grated
- 1 teaspoon salt or to taste
- 1 teaspoon black pepper or to taste
Instructions
- Cook the pasta: Cook the pasta according to package instructions. Drain and rinse well with cold water.
- Blanch the veggies: Fill a pot with water and bring to a boil or use the same pot with pasta water. Set up another bowl with ice water. Add the asparagus pieces and frozen peas to the boiling water and cook for 2 minutes until crisp-tender. Drain and transfer the veggies to the ice bath to stop them from cooking. Drain well.
- Make the dressing: In a medium bowl whisk all the dressing ingredients together.
- Combine everything: In a large bowl, combine the pasta, veggies, bocconcini and the dressing. Toss well. Stir in half the Parmesan cheese and reserve the other half for serving.
Cup of Yum
Notes
- I always rinse pasta when making a cold pasta salad as it will help to cool it down and stop the cooking process.
- Add a protein such as chicken, bacon or beef to the salad to make it a complete meal.
- Feel free to add more veggies to the salad, such broccoli, mushrooms, spinach or bell peppers.
- Pasta salad can be refrigerated for 3 to 4 days. Cover the bowl with plastic wrap, or store in an airtight container to maximize freshness.
- I would not recommend freezing this recipe because as the veggies and pasta thaw, they will become soggy and will fall apart. This is a recipe best enjoyed fresh!
Nutrition Information
Serving
1serving
Calories
485kcal
(24%)
Carbohydrates
53g
(18%)
Protein
21g
(42%)
Fat
21g
(32%)
Saturated Fat
6g
(30%)
Polyunsaturated Fat
7g
Monounsaturated Fat
4g
Trans Fat
1g
Cholesterol
27mg
(9%)
Sodium
749mg
(31%)
Potassium
368mg
(11%)
Fiber
5g
(20%)
Sugar
6g
(12%)
Vitamin A
1534IU
(31%)
Vitamin C
8mg
(9%)
Calcium
313mg
(31%)
Iron
3mg
(17%)
Nutrition Facts
Serving: 8Serving
Amount Per Serving
Calories 485
% Daily Value*
| Serving | 1serving | |
| Calories | 485kcal | 24% |
| Carbohydrates | 53g | 18% |
| Protein | 21g | 42% |
| Fat | 21g | 32% |
| Saturated Fat | 6g | 30% |
| Polyunsaturated Fat | 7g | 41% |
| Monounsaturated Fat | 4g | 20% |
| Trans Fat | 1g | 50% |
| Cholesterol | 27mg | 9% |
| Sodium | 749mg | 31% |
| Potassium | 368mg | 8% |
| Fiber | 5g | 20% |
| Sugar | 6g | 12% |
| Vitamin A | 1534IU | 31% |
| Vitamin C | 8mg | 9% |
| Calcium | 313mg | 31% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.