Go Back Email Link
–+ servings
A large bowl of spring pasta salad next to a window with soft natural light.

Lemon Asparagus Pasta Salad

Prep Time: 10 minutes
Cook Time: 10 minutes
Total Time: 20 minutes
Servings: 4 people as a main (6 as a side)
Author: Nico Pallotta

  • 6 ounces (170 g) short pasta such as Casarecce, Gemelli, Radiatori, or Campanelle
  • 1 can butter beans (15 oz / 425g) - rinsed and well drained
  • 1 pound (450 g) fresh asparagus woody ends trimmed and cut into 1-inch pieces
  • 4 tablespoons (60 ml) extra virgin olive oil
  • 3 tablespoons (45 ml) lemon juice
  • 1 teaspoon lemon zest or more to taste
  • 1½ tablespoons (23 g) mustard yellow or Dijon
  • 1 tablespoon (20 g) honey or maple syrup
  • ½ clove garlic or more to taste
  • ¾ teaspoon sea salt or more to taste
  • ¼ teaspoon black pepper + 1 pinch red pepper flakes to taste
  • ½ cup (1 handful) fresh basil torn or thinly sliced
  • ½ cup (50 g) shaved parmesan or crumbled feta
  • ¼ cup (35 g) toasted shaved almonds or pine nuts - optional

  • Marinate the Beans: Whisk 4 tablespoons extra virgin olive oil, 3 tablespoons lemon juice, 1 teaspoon lemon zest, 1½ tablespoons mustard, 1 tablespoon honey, ½ clove garlic (grated), ¾ teaspoon sea salt, and ¼ teaspoon black pepper in a bowl.
    Stir in 1 can butter beans (rinsed and well drained) and let them marinate while you cook the rest.
    Step 1 Whisking lemon dressing in a bowl with large white butter beans marinating inside.
  • Boil the Pasta: Cook 6 ounces short pasta in salted boiling water as per the box instructions. Drain and rinse under cold water for 10 seconds. Place in a large salad bowl.
    Step 2 Drained short pasta in a white colander catching the bright morning window light.
  • Quick-Cook the Asparagus: Trim the tough, woody ends off 1 pound fresh asparagus and chop into bite-sized pieces. Boil them in the same pot with salted water for 2–3 minutes until bright green. Drain and rinse with cold water.
    Step 3 Blanched asparagus cooled and added to the bowl with the pasta.
  • Toss and Serve: Add the asparagus, the bean mixture, and about ½ cup fresh basil to the pasta. Toss well to coat.
    Sprinkle on ½ cup shaved parmesan and ¼ cup toasted shaved almonds, then give it one final, gentle toss before serving!
    Step 4 Garnishing the finished lemon asparagus pasta salad with toasted almonds and shaved cheese.
Substitutions
  • Short pasta → Casarecce, gemelli, or radiatori; use chickpea pasta or gluten-free fusilli
  • Butter beans → Cannellini beans or chickpeas
  • Fresh asparagus → Frozen peas or blanched broccolini
  • Extra virgin olive oil → Avocado oil or light olive oil
  • Lemon juice and zest → Lime juice and zest
  • Dijon mustard → Yellow mustard or spicy brown mustard
  • Honey → Maple syrup or agave
  • Garlic → Garlic-infused olive oil
  • Fresh basil → Mint, dill, parsley, or baby arugula
  • Toasted shaved almonds → Walnuts, sunflower seeds, or pine nuts
  • Parmesan → Crumbled feta, or non-dairy cheese for a vegan option
 
Tips
  • Rinse pasta for 10 seconds → Stops cooking and keeps noodles light
  • Marinate the beans → Builds flavor while you prep the rest
  • Toast the almonds → Brings out a deeper, nutty crunch
  • Add basil last → Keeps it fresh and bright
  • Taste before serving → Adjust lemon or salt to make it pop
  • Store in the fridge up to 3 days → Flavors get even better the next day
QR Code linking back to recipe