Creamy Asparagus Pasta Salad
How This Salad Ended Up on My Summer Table I remember the first time I made what I now call Creamy Asparagus Pasta Salad — it was a hot afternoon after the farmer’s market haul, the kitchen smelled faintly of lemon and olive oil, and I wanted something that would sit happily in the fridge…
How This Salad Ended Up on My Summer Table
I remember the first time I made what I now call Creamy Asparagus Pasta Salad — it was a hot afternoon after the farmer’s market haul, the kitchen smelled faintly of lemon and olive oil, and I wanted something that would sit happily in the fridge while I did backyard chores. If you like creamy, bright pasta salads, you might also enjoy my other favorite, Creamy Shrimp Pasta Salad, but this asparagus version has this green, snap-in-your-mouth freshness that keeps calling me back. It’s simple, but the textures are everything: tender pasta, crisp-tender asparagus, juicy cherry tomatoes, sweet peas and a silky ricotta dressing.
The Ingredients That Make the Salad Sing
I always start by laying out what I’ll use so nothing surprises me mid-cook: 2 cups pasta (I like rotini or penne because they hold the dressing), 1 bunch asparagus trimmed and cut into 1-inch pieces, 1 cup cherry tomatoes halved, 1/2 cup peas — fresh if I have them, frozen works fine too — and 1/2 cup ricotta cheese for the dressing. A bright note comes from 2 tablespoons lemon juice and a lovely mouthfeel from 2 tablespoons olive oil, with salt and pepper to taste. Fresh basil for garnish is optional, but when it’s in season it’s a small luxury that changes the whole bowl.
There’s something about seeing the colors together — emerald asparagus, ruby tomatoes, pale cream ricotta — that makes me smile before the first forkful. I’ll often grate a little lemon zest into the ricotta if I’m feeling fancy, just to amplify that citrusy aroma.
The Way I Put It Together
The process is forgiving and quick. Cook the pasta according to package instructions. Drain and set aside. While the pasta is boiling, I bring a pot of water to a rolling boil for the asparagus. Blanch the asparagus in boiling water for 2-3 minutes until bright green and tender-crisp. Drain and rinse under cold water to stop the cooking. That quick shock in cold water is my secret for keeping the asparagus snap and color — it makes the salad look and feel fresher.
Once those two things are done, I combine the elements: in a large bowl, combine the cooked pasta, asparagus, cherry tomatoes, and peas. This is where the salad really starts to look like something you want to eat. In a small bowl, whisk together the ricotta cheese, lemon juice, olive oil, salt, and pepper until smooth. Pour the dressing over the pasta and veggies, tossing gently to combine. If it seems a touch thick, a spoonful of the warm pasta water loosened into the ricotta helps everything coat the pasta without watering down the flavor.
Garnish with fresh basil if desired and serve chilled or at room temperature. I often serve it chilled for picnics, but at room temperature the ricotta feels silkier and the flavors hum together more.
Little Things I Do to Improve It
A few things I’ve learned make this salad consistently good. First, don’t overcook the pasta; you want it al dente so it keeps some bite against the asparagus. That’s how you know when it’s done right — the pasta should have a little resistance when you bite it and the asparagus should be tender-crisp and bright green. Second, rinse the blanched asparagus under cold water immediately to stop cooking; that preserves the color and the snap. Third, taste the ricotta dressing for seasoning — ricotta can be bland, so the lemon and salt really bring it alive. If the dressing tastes flat, add a pinch more salt or a whisper more lemon juice.
I also sometimes add a teaspoon of honey if the tomatoes are very tart, or a small handful of toasted pine nuts for crunch. If you want to make this ahead, assemble everything but the dressing a few hours in advance, store in an airtight container in the fridge, and toss with the ricotta just before serving. Leftovers keep well chilled for up to three days; I give the salad a good stir before serving because the dressing settles and the pasta absorbs some moisture.
When I need even faster inspiration, I’ll swap to other quick creamy pasta ideas I know work well, such as the 10-Minute Creamy Zucchini Pasta, which taught me how much a simple vegetable can carry a dish.
How I Make It My Own (and a Couple of Variations)
This recipe is a great canvas. If you want 2-3 ways to switch it up, here are the ones I reach for most: sprinkle in crumbled feta or torn bocconcini for a saltier, tangier bite; toss in some cooked, chopped bacon or pancetta for smoky depth; or swap the ricotta for a mix of Greek yogurt and mayo if you prefer tang and a lighter texture. For an herb-forward twist I sometimes fold in a little pesto — borrowing a trick from another favorite of mine — the 15-Minute Creamy Pesto Pasta taught me how bright basil and cheese in a creamy base can transform a salad.
If you want to add protein, grilled chicken or flaked salmon turn this into a full meal. For a vegetarian boost I’ll add more peas or toss in chickpeas. Avoid freezing this salad; the texture suffers when dairy-based dressings are frozen and thawed.
Conclusion
If you want a different take with a tangy twist, there’s a lovely lemon and Dijon version that plays with asparagus and peas in a macaroni salad that I often look at for inspiration: a lemon-Dijon asparagus and pea macaroni salad recipe. Give this Creamy Asparagus Pasta Salad a try the next time the asparagus at the market looks perfect; it’s one of those simple, seasonal dishes that somehow feels like a small celebration.
Creamy Asparagus Pasta Salad
Ingredients
Method
- Cook the pasta according to package instructions; drain and set aside.
- Bring a pot of water to a rolling boil and blanch the asparagus for 2-3 minutes until bright green and tender-crisp.
- Drain the asparagus and rinse under cold water to stop the cooking process.
- In a large bowl, combine the cooked pasta, blanched asparagus, cherry tomatoes, and peas.
- In a small bowl, whisk together the ricotta cheese, lemon juice, olive oil, salt, and pepper until smooth.
- Pour the dressing over the pasta and veggies, tossing gently to combine.
- If the dressing is too thick, add a spoonful of warm pasta water to loosen it.
- Garnish with fresh basil if desired and serve chilled or at room temperature.
