Can I use frozen asparagus instead of fresh?

Fresh asparagus provides the best texture and flavor for this salad. Frozen asparagus tends to become too soft when thawed and doesn't hold up well in pasta salad. If fresh isn't available, blanched green beans make an excellent alternative with similar crunch.

How do I prevent my pasta salad from drying out?

Pasta naturally absorbs dressing over time. If making ahead, reserve about ¼ of the dressing to add just before serving. Another tip is to make sure your pasta isn't overcooked - al dente pasta absorbs less dressing than softer pasta. Finally, storing in an airtight container helps maintain moisture.

What's the best pasta shape to use for this salad?

Shapes with ridges, curves, or hollows work best as they catch and hold the dressing. Rotini, farfalle (bow ties), fusilli, and penne are excellent choices. Avoid long pasta like spaghetti or delicate shapes that might break easily when tossed.

Can I make this pasta salad dairy-free?

Absolutely! Simply omit the cheese or substitute with your favorite dairy-free alternative. To replace the creaminess, consider adding avocado chunks just before serving or include some toasted nuts for texture and richness.

Asparagus Pasta Salad with Honey Mustard Dressing Recipe

Description

A delightful and easy-to-prepare Asparagus Pasta Salad with Honey Mustard Dressing, combining seasonal vegetables, fresh herbs, and a tangy homemade dressing, perfect for any meal or gathering.

Ingredients

Units Scale

pasta salad

1 pound pasta, cooked
kosher salt and pepper
1 pound asparagus, woody stems removed and cut into thirds
1 pint cherry tomatoes, quartered
4 green onions, thinly sliced
8 ounces white cheddar or fontina cheese, cubed
1/4 cup chopped fresh herbs, like basil and parsley

honey mustard dressing

1/4 cup apple cider vinegar
2 tablespoons honey
2 tablespoons dijon mustard
2 garlic cloves, finely minced or pressed
kosher salt and pepper
1/2 cup extra virgin olive oil

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Instructions

Cook the pasta: Bring a pot of salted water to a boil and cook the pasta according to the directions on the package.
Prepare the asparagus: Heat olive oil in a skillet over medium heat. Add the asparagus with a pinch of salt and pepper. Cook, tossing often, until the asparagus is bright green in color and slightly softened. Turn off the heat.
Combine the ingredients: In a large bowl, combine the cooked pasta, asparagus, tomatoes, green onions, and cheddar cheese. Pour in the dressing and toss well to combine. Taste the salad and adjust the seasoning with additional salt and pepper if needed.
Serve and store: Stir in the fresh herbs. You can serve the pasta salad immediately or store it in the fridge until serving. It will last for 2 to 3 days in the refrigerator. If making ahead, toss in the fresh herbs right before serving.
Prepare the dressing: Whisk together the vinegar, honey, mustard, garlic, and a big pinch of both salt and pepper. Stream in the olive oil while whisking until the mixture is emulsified. You can make this ahead of time and store in the fridge for 1 to 2 days.

Notes

For a gluten-free option, use gluten-free pasta.
Feel free to swap the herbs with your favorites for a personalized flavor.
This salad is best served slightly chilled or at room temperature.
If making ahead of time, add fresh herbs just before serving for the best flavor.
The honey mustard dressing can be used as a marinade or dressing for other salads!

Nutrition

Serving Size: 1 serving