• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
  • About
  • Contact
Check out my new cookbook

The Toasted Pine Nut

fun. flavorful. feel-good recipes.

  • Check out my cookbook!
  • Recipes
    • Dessert
      • Cookies
      • Bars & Brownies
      • Breads & Muffins
      • Cakes & Cupcakes
      • Pies & Crumbles
      • Candy
      • No Bake
    • Meal
      • Breakfast
      • Main Dishes
      • Appetizers
      • Sides
      • Snacks
      • Drinks
      • Salads
      • Sauces & Dips
      • Dessert
    • Diet
      • Gluten Free
      • Dairy Free
      • Vegan
      • Vegetarian
      • Egg Free
      • Kid Friendly
      • Low Carb
      • Nut Free
    • Meat
      • Fish & Seafood
      • Chicken & Poultry
      • Beef & Pork
      • Meatless
    • Method
      • Air Fryer
      • Slow Cooker
      • Instant Pot
      • Oven
      • Grill
      • Stovetop
    • Season
      • Spring
      • Summer
      • Fall
      • Winter
    • Recipe Filter
  • Shop
    • My Baking Mixes
    • Kitchen Essentials
    • Pantry Items
    • Kid Favorites
    • Photography
  • Cookbook
  • Videos
Home Recipes Main Dishes Meatless
5 from 1 review

Asparagus Pasta Salad

30 min
DF Dairy-Free VG Vegetarian EF Egg-Free
by: Lindsay Grimes
May 7, 2021 (Updated: August 21, 2021)
Jump to Recipe
Leave a Comment

This post may contain affiliate links. Please read our disclosure policy.

This is an overhead view of a shallow bowl with spaghetti topped with shredded asparagus and toasted pine nuts. A fork has spaghetti twirled around the fork and leaning against the side of the bowl.
Asparagus pasta salad with sweet lemon dressing is a light and delicious dinner! Tossed with asparagus, this meal is great served hot or cold!

Asparagus pasta salad is going to be your go-to summer recipe. It’s delicious served hot or cold and feels so fresh with the sweet lemon dressing.

What I love about pasta salads is they are so simple to throw together and prep ahead of time! They’re the perfect easy dinner or side to prep for your summer dinner or backyard bbq.

You can really customize the ingredients. I love the shredded asparagus but shredded brussels sprouts or green beans would also be delicious!

This is an overhead view of cooked spaghetti in a colander, chopped asparagus in a food processor, shredded parmesan in a bowl, toasted pine nuts in a bowl, and lemon dressing in a mason jar. The ingredients sit on a white counter.

Ingredients for this asparagus pasta salad:

Asparagus. This is one of the main ingredients of this recipe, so I strongly suggest you grab a bunch of asparagus. if you absolute neeeed to sub in another ingredient, I’d try some green beans . We’re shredding them after we roast them so I think it’ll achieve a similar texture.

Pasta. There are so many types of pasta you could use! Not only could you sub the type of pasta you use – for instance you could use lentil pasta, chickpea pasta, etc. You can also sub in the shape of pasta you use. I used some spaghetti, but

Pine Nuts. Toasted, obviously.

Parm. I love shredded, grated or shaved parm. You

Things for our lemony dressing. I’m talking lemon juice, avocado oil (or olive oil), agave nectar (honey or maple syrup), apple cider vinegar, and dijon mustard.

  • This is an overhead view of a shallow bowl sitting on a white counter. In the bowl is spaghetti topped with shredded asparagus and toasted pine nuts.
  • This is a side view of a shallow bowl with spaghetti topped with shredded asparagus and toasted pine nuts. A fork has spaghetti twirled around the fork and leaning against the side of the bowl.

How to make this asparagus pasta salad:

Prep the asparagus. Place your asparagus on a baking sheet lined with parchment paper and drizzle with the tablespoon of oil. Roast in the oven for 15 minutes. Once the asparagus is done roasting, add it to a food processor and pulse a few times until it is chopped up and shredded. Make sure not to over process it.

Cook your pasta. While the asparagus is roasting, cook your pasta according to package instructions and then drain. Set aside.

Toast the pine nuts. Toast the pine nuts in a pan over medium-low heat, shaking or stirring frequently until the are fragrant and golden brown. Set aside.

Make the dressing. In a small mason jar add the dressing ingredients: lemon juice, oil, agave, dijon, and vinegar. Shake until combined. 

Assemble the pasta salad. Add the dressing to the empty pasta pot (or a separate large bowl) along with the cooked, drained pasta, and most of the chopped asparagus. Toss until the pasta is coated with the dressing. Plate the pasta, and top it with any additional chopped asparagus, toasted pine nuts, and parmesan. 

This is a side view of a shallow bowl sitting on a white counter. In the bowl is spaghetti topped with shredded asparagus and toasted pine nuts.

More pastas salads to try:

  • Mediterranean Pasta Salad
  • Lemon Zucchini Burrata Pasta
  • Grilled Peach + Asparagus Pasta Salad
  • Strawberry Basil Balsamic Pasta Salad
  • Sautéd Scallops + Asiago Pesto Pasta
  • Grilled Summer Veggie Pasta Salad

Did you make this? Leave a review below and tag me on Instagram, Facebook, or Pinterest!

This is an overhead view of a shallow bowl with spaghetti topped with shredded asparagus and toasted pine nuts. A fork has spaghetti twirled around the fork and leaning against the side of the bowl. Recipe
DF Dairy-Free VG Vegetarian EF Egg-Free

Asparagus Pasta Salad

Asparagus pasta salad with sweet lemon dressing is a light and delicious dinner! Tossed with asparagus, this meal is great served hot or cold!

Recipe by:Lindsay Grimes
5 Stars 4 Stars 3 Stars 2 Stars 1 Star 5 from 1 review
Prep: 10 minCook: 20 minTotal: 30 min
Print recipe Rate recipe Pin Save recipe
Servings: serves 4

Ingredients

Pasta Salad:

  • 10 oz. bunch of asparagus
  • 1 tablespoon avocado oil (or olive oil)
  • 8 oz. pasta
  • 1/4 cup pine nuts
  • 1/2 cup shredded Parmesan

Sweet Lemon Dressing:

  • 2 lemons, juiced (about 1/3 cup juice)
  • 4 tablespoons avocado oil (or olive oil)
  • 4 tablespoons agave nectar (or honey or maple syrup)
  • 2 tablespoons dijon mustard
  • 1 tablespoon apple cider vinegar

Instructions

  1. Preheat your oven to 400F. 
  2. Place your asparagus on a baking sheet lined with parchment paper and drizzle with the tablespoon of oil. 
  3. Roast in the oven for 15 minutes. 
  4. While the asparagus is roasting, cook your pasta according to package instructions and then drain. Set aside.
  5. Toast the pine nuts in a pan over medium-low heat, shaking or stirring frequently until the are fragrant and golden brown. Set aside.
  6. In a small mason jar add the dressing ingredients: lemon juice, oil, agave, dijon, and vinegar. Shake until combined. 
  7. Once the asparagus is done roasting, add it to a food processor and pulse a few times until it is chopped up and shredded. Make sure not to over process it.
  8. Add the dressing to the empty pasta pot (or a separate large bowl) along with the cooked, drained pasta, and most of the chopped asparagus. Toss until the pasta is coated with the dressing. 
  9. Plate the pasta, and top it with any additional chopped asparagus, toasted pine nuts, and parmesan. 

Nutrition Info:

  • Serving Size: 1/4 the batch
  • Calories: 385
  • Sugar: 23.1g
  • Sodium: 276mg
  • Fat: 12.7g
  • Saturated Fat: 2.9g
  • Unsaturated Fat: 0g
  • Trans Fat: 0g
  • Carbohydrates: 58.1g
  • Fiber: 4.5g
  • Protein: 15g
  • Cholesterol: 49mg
© The Toasted Pine Nut

Did you make this?

I love seeing what you made! Tag me on social @thetoastedpinenut

Rate recipe Tag me on Instagram
102 shares
  • Share
  • Tweet
  • Email
overhead image of a gluten free sprinkle cookie with a bite taken out on a white counter

Never miss a recipe!

Join our pine nut family and get recipes delivered right to your inbox.

Join now!
15 no bake desserts

You May Also Like...

  • Grilled Peach + Asparagus Pasta Salad
  • Mediterranean Pasta Salad
  • This is an overhead image of a shallow bowl of pasta. The pasta has basil, toasted pine nuts, and a creamy tahini sauce. A fork is in the bowl leaning against the side. The bowl sits on a white counter with a small bowl of toasted pine nuts to the top left and some small fresh basil leaves.
    Creamy Garlic Tahini Pasta

Reader Interactions

Leave a Comment & Rate this Recipe Cancel reply

If you love this recipe it would mean SO MUCH to me if you give it a star rating and leave a comment about it. Not only do I love basking in the glory of your recipe love, but (perhaps more importantly 😋) it helps other readers find my recipes online. Thanks so much for your feedback!!

Have a question? Submit your question or comment below. Your email address will not be published. Required fields are marked *

Recipe rating 5 Stars 4 Stars 3 Stars 2 Stars 1 Star

  1. AvatarJoanne says

    Posted on 5/8/21 at 7:55 pm

    Yum! I can never wait to try a new @thetoastedpinenut recipe, and today was no exception. I snagged asparagus  and pine nuts on the way home. This summer pasta is so delicious and so easy. You could say it’s relaxing to make! I don’t have a food processor, but a rough chop and a few seconds in my blender were perfect. It’s succulent, fresh and creamy. Thanks, Lindsay!

    Reply

Primary Sidebar

Lindsay

Nice to Meet You!

I’m Lindsay - cookbook author, blogger and chocolate lover! If gluten-free desserts are your jam, you’re in the right place! I live in south Jersey with my family and new puppy Roxie! Some of my favorite things are oat milk lattes, sunny days and warm, gooey chocolate chip cookies.

Read more...

Recipe Key

GF Gluten-Free DF Dairy-Free V Vegan VG Vegetarian EF Egg-Free NF Nut-Free P Paleo Browse All

Most Popular

This is a horizontal image of a hand with deep pink nail polish holding a chocolate quinoa crisp in between their thumb and pointer finger. More chocolate quinoa crisps are blurred in the background.

5-Minute Crunchy Chocolate Quinoa Crisps

overhead image of a muffin tin filled with 12 raw eggs sprinkled with pepper

Perfect Oven-Baked Eggs in a Muffin Tin

This is a side view of a chocolate almond butter bar with a bite taken out of it. The bar sits on a white piece of parchment paper and is sprinkled with salt. More bars are blurred in the background.

No Bake Almond Butter Bars

Lemon & Avocado Kale Salad

Freebie alert!

Get My Free No Bake Desserts eBook!

Explore

More Meatless

This is an overhead view of a cast iron skillet with chickpeas and mushrooms in a marsala sauce. A wood spoon is scooping up some of the chickpeas and leaning against the skillet. The chickpeas are topped with parsley leaves.

Chickpea Mushroom Marsala

This is a side view of a stack of quesadilla sliced. The quesadilla has chickpeas, jackfruit, and little pieces of cilantro. The stack is topped with a queso. The stack of quesadilla pieces are on a white plate on a white surface with a white background.

Vegan Buffalo Chickpea + Jackfruit Quesadillas

This is an overhead image of a shallow bowl with hot pink beetroot pasta topped with sautéed greens and a nutty mixture on top. A fork dips into the bowl and leans against the right side of the dish. Another bowl with pasta is to the top right corner of the image. A small bowl with nutty gremolata is to the top left corner of the image.

Almond Beetroot Pasta + Nutty Gremolata

This is an overhead image of a shallow bowl with pumpkin soup on a white counter. The soup is topped with sage leaves, pecans, and quinoa. A spoon is dipping into the soup to the left side of the bowl. Another bowl of soup is to the top left of the image.

Slow Cooker Pumpkin Soup

Browse All
15 No bake desserts

Download my FREE No Bake Dessert Ebook!

As seen on:

Food Network
Shape
Men's Health
NBC
Kitchn
Glamour
  • Reader Faves: Gluten-Free Desserts
    • Gluten free macarons
    • Banana mug cake
    • Almond butter bars
    • Peanut butter Cheerio bars
    • Chia seed cookies
    • More gluten-free desserts
  • Top Chocolate Desserts
    • Chocolate quinoa crisps
    • Microwave baked oats
    • Hot chocolate bombs
    • Chocolate banana bread
    • Peanut butter brownies
    • All chocolate recipes
  • DIY & How To
    • Dried orange garland
    • How to melt chocolate chips
    • DIY face oil
    • Oven-baked eggs in a muffin tin
    • How to make taco seasoning
    • How to make oat milk in 5 minutes
  • Explore Resources
    • FAQ
    • My Baking Mixes
    • Cookbook
    • Shop Favorites
    • Web Stories
    • Meet Lindsay
Follow

@thetoastedpinenut

Accessibility

Privacy Policy

Disclaimer

Contact

© 2025 The Toasted Pine Nut
|
Site Credits Designed by Melissa Rose Design Developed by Once Coupled Support by Foodie Digital
Back to Top
102 shares
This is an overhead view of a shallow bowl with spaghetti topped with shredded asparagus and toasted pine nuts. A fork has spaghetti twirled around the fork and leaning against the side of the bowl. Text overlay reads "asparagus pasta salad with lemony dressing."
This is a side view of a shallow bowl sitting on a white counter. In the bowl is spaghetti topped with shredded asparagus and toasted pine nuts. Text overlay reads "asparagus pasta salad with lemon dressing."