The perfect summer pasta salad is here! This roasted asparagus pasta salad is so simple to make, and filled with delicious lemony pesto flavor.
Roasted Asparagus Pasta Salad
Pasta salads have become a staple in our house for quick and simple lunches. This one has fresh lemon juice and zest, grated cheese, roasted asparagus, and is tossed in some pesto and olive oil for a simple dressing.
You can serve it warm or cold, and even add your favorite protein on top.
This recipe comes together so easily, and makes for the perfect meal prep or lunch for a crowd. The flavors are so fresh, and serving it cold makes it the perfect summer meal.
I love using a store-bought pesto to keep things simple, but you can prep your own pesto and customize it to your liking.
What you’ll need to make roasted asparagus pasta salad
This recipe is easily customizable, but here’s what I added to this delicious pasta salad:
- Penne pasta- you can choose any variety you like. I used a brown rice penne pasta
- Roasted asparagus
- Frozen peas that I thawed and microwaved to warm
- Fresh bell pepper
- Grated parmesan
- The easiest sauce made from pesto, olive oil, fresh lemon juice, salt & pepper
This recipe comes together so quickly, and is made with the simplest ingredients. I know you guys are going to love it!
Other pasta recipes you’ll love:
Caprese Pasta Salad
Spicy Roasted Red Pepper Pasta
Walnut Pesto Pasta Salad with Roasted Veggies
Roasted Asparagus Pasta Salad
Ingredients
- 12 oz pasta of choice
- 1 bunch of asparagus
- 1 cup frozen peas, thawed
- 1 bell pepper, finely chopped
- 1/4 cup pesto
- 1/3 cup grated parmesan
- Juice from 1 lemon
- 2 tbsp olive oil
- Salt & pepper
- Lemon zest, to top
Directions
- Preheat the oven to 400 F
- Cut the asparagus into 1″ pieces and transfer them to a parchment lined baking sheet
- Drizzle in 1 tbsp of olive oil and season with salt and pepper. Roast for 20 minutes
- While that roasts, bring a large pot of salted water to a boil and cook your pasta as instructed on package. Once ready, drain and set aside
- Transfer the pasta to a large bowl and mix together with a tbsp of olive oil, the pesto, lemon juice, and a pinch of salt & pepper. Toss to combine
- Add the roasted asparagus, peas, chopped bell peppers and cheese. Mix well and adjust salt if needed
- Serve cold or warmed up with an extra sprinkle of cheese and lemon zest
- Leftovers will stay fresh in the fridge for up to 5 days.
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