Asparagus Pasta Salad

This fresh and bright pasta salad made with blanched asparagus, sun dried tomatoes, and a simple balsamic vinaigrette is perfect for an easy side dish or a simple lunch!

Author Savannah


  • 12 oz. rotini (I used tri-colored vegetable rotini.)
  • 1 lb asparagus
  • 1/3 cup sun dried tomatoes
  • 2 tbsp minced shallots

for the dressing

  • 1 tbsp balsamic vinegar
  • 1/2 tsp dijon mustard
  • 1 tsp dried basil
  • 1/2 tsp dried oregano
  • 1/2 tsp dried thyme
  • 3 tbsp olive oil


  1. Cook pasta according to package instructions. Drain and rinse well.

  2. Trim any tough white sections off the ends of the asparagus, then cut the asparagus into roughly 1.5-inch pieces.

  3. Bring a pot of water to a boil while separately preparing a bowl of ice water.

  4. Drop asparagus pieces into boiling water and cook for about 1 minute. Asparagus should be just tender, and the color should be a brighter and fresher green than before cooking. Remove asparagus with a slotted spoon and drop the pieces into the bowl of ice water to stop the cooking process.

  5. To make the dressing, whisk together balsamic vinegar, dijon mustard, basil, oregano, and thyme in a measuring glass or small jar. While continuing to whisk, slowly pour in olive oil until combined.

  6. Add pasta, asparagus, sun dried tomatoes, and minced shallots to a large bowl and combine. Toss with dressing and season with salt and pepper as desired. Cover and allow to chill in the fridge for 2 hours before serving.