This asparagus pea pasta salad is one of my absolute favorite springtime or summertime sides or lunches! It’s bright, fresh, packed with texture, and comes together quickly with just a handful of wholesome ingredients. Whether you're meal prepping for the week, heading to a picnic, or need the perfect side dish for your next gathering, this one checks all the boxes—AND it keeps well in the fridge!
If you love this easy and healthy pasta salad, you will love my healthy BLT Chicken pasta salad, my no mayo pasta salad, and my zesty quinoa salad.
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Ingredients
Here's everything you’ll need for this fresh pasta salad bursting with summer and spring flavors:
- Penne pasta – cooked al dente per package directions; I love using Banza, Goodles, or Barilla.
- Frozen sweet peas, thawed- they add a pop of sweetness and bright green color!
- Persian cucumbers – chopped into bite-size pieces for that satisfying crunch.
- Asparagus – chopped and cooked until tender, but still vibrant and crisp!
- Scallions – thinly sliced; they add a mild onion flavor without overpowering the dish.
- Avocados – creamy, rich, and full of healthy fats.
- Crumbled feta – salty, tangy, and the perfect contrast to the sweet peas and cucumbers.
For the dressing:
- Olive oil – a high-quality extra virgin olive oil is key for richness and flavor.
- Lemon, juiced – adds a bright zing that pairs beautifully with the veggies!
- Red wine vinegar – sharpens the flavor and balances the richness of the avocado and feta.
- Garlic cloves, minced – packs a punch and adds depth.
- Salt & pepper – don't forget a good pinch of salt and pepper to bring it all together!
See recipe card for quantities.
Instructions
- Step 1: Cook the pasta in a large pot of salted water according to package directions until al dente. Drain and rinse under cold water to cool.
- Step 2: While the pasta cooks, cook the asparagus in boiling water or steam until just tender and bright green, about 2–3 minutes. Drain and run under cold water to stop the cooking process.
3. Step 3: In a large mixing bowl, add the cooked pasta, peas, chopped asparagus, cucumbers, scallions, avocado, and feta.
4. Step 4: In a small bowl or jar, whisk together all of the dressing ingredients—olive oil, lemon juice, red wine vinegar, garlic, salt, and pepper
5. Step 5: pour the dressing over the salad and toss gently to combine. Taste and adjust seasoning if needed. Chill in the fridge or let rest at room temperature for about 15 minutes to let the flavors develop. Enjoy!
Substitutions
- Penne Pasta- use a different pasta shape or skip the penne all together and use white beans for a higher protein and fiber option.
- Feta Cheese- Swap feta for goat cheese or parmesan cheese.
- Red Wine Vinegar- Use white wine vinegar or apple cider vinegar in place of red wine vinegar.
- Dairy-free - Make it dairy-free by omitting the cheese or using a dairy-free feta alternative.
- Gluten-Free- make sure to use a gluten-free penne pasta like banza to make sure this recipe is gluten-free.
This recipe is already (lacto-ovo)vegetarian as is.
Variations
- Fresh Herbs - Add fresh herbs like dill, parsley, or basil to elevate the freshness.
- Crunchy - Mix in pine nuts or toasted almonds for a tasty crunch.
- Higher Protein - Top with grilled chicken, white beans, or flaked salmon!
- Toss in some lemon zest for an extra citrusy kick!
Equipment
All you need to make my asparagus pea pasta salad is a:
- Large pot – for boiling pasta
- Strainer – to drain and rinse the pasta and asparagus
- Large bowl – for tossing everything together
- Small bowl or Jar– for mixing the dressing
Storage
Store leftover asparagus pea pasta salad in an airtight container in the fridge for up to 3 days. If you’re meal prepping, wait to add the avocado until just before serving to avoid browning!
Christina's Dietitian Tip
This pasta salad is packed with fiber from the veggies and complex carbs from the pasta—perfect for keeping your blood sugar steady. For an added protein boost, use a legume-based pasta like Banza or toss in some grilled chicken or white beans!
This asparagus pasta salad is the ultimate spring break or summer refresher—light, lemony, and full of texture! It’s one of those most versatile dishes you’ll come back to again and again. Let me know if you make it—I’d love to hear how it turned out at your next gathering!
FAQ
Yes! It’s a perfect make-ahead dish. Just store it in an airtight container and wait to add the avocado until just before serving for best texture.
Absolutely. Fresh peas are a great option—just blanch them quickly in boiling water for 1–2 minutes, then cool them in ice water.
Steam or boil the chopped asparagus for 2–3 minutes until just tender and bright green. Avoid overcooking to keep that fresh snap!
Yes! This salad travels well and tastes great cold or at room temperature—just keep it chilled if bringing to a picnic.
Summer
Looking for other summer recipes like this? Try these:
Salad
Looking for other salad ideas? Try these:
Jump to: Recipe
Summer Asparagus Pea Pasta Salad
Equipment
- Large Pot
- Strainer
- Large bowl
- Small bowl or Jar
Ingredients
- 1 Box (8 ounce) Penne pasta I use goodles, Banza, or Barilla Chickpea Pasta for more fiber and nutrients
- 1.5 cups (8 ounces) frozen sweet peas thawed
- 1.5 cups (~3) Persian Cucumbers chopped
- 1.5 cups (One Bunch) Asparagus chopped and cooked
- ¾ cup Scallions sliced
- 1.5 cups Avocado chopped
- 1 cup Feta Crumbled
Dressing:
- 3 tablespoon Olive oil
- Juice of 1 lemon
- 1 tablespoon red wine vinegar
- 2 –3 cloves garlic minced
- Salt and pepper to taste
Instructions
- Cook the pasta in a large pot of salted water according to package directions until al dente. Drain and rinse under cold water to cool.
- While the pasta cooks, cook the asparagus in boiling water or steam until just tender and bright green, about 2–3 minutes. Drain and run under cold water to stop the cooking process.
- In a large mixing bowl, add the cooked pasta, peas, chopped asparagus, cucumbers, scallions, avocado, and feta.
- In a small bowl, whisk together all of the dressing ingredients—olive oil, lemon juice, red wine vinegar, garlic, salt, and pepper
- Pour the dressing over the salad and toss gently to combine. Taste and adjust seasoning if needed. Chill in the fridge or let rest at room temperature for about 15 minutes to let the flavors develop. Enjoy!
Notes
Nutrition
Food Safety
- Don’t leave food sitting out at room temperature for extended periods
- Never leave cooking food unattended
- Use oils with high smoking point to avoid harmful compounds
- Always have good ventilation when using a gas stove
Elizabeth says
Made this tonight and it was a success! Added grilled chicken for a full meal. Looking forward to leftovers!