Asparagus and Arugula Pasta Salad Recipe

Asparagus and Arugula Pasta Salad Recipe

How To Make Asparagus and Arugula Pasta Salad

Enjoy a healthier lunch with our flavorful pasta salad! It’s loaded with crunchy asparagus and arugula for a more well-rounded meal.

Preparation: 15 minutes
Cooking: 5 minutes
Total: 20 minutes



  • 1lbfresh asparagus,ends trimmed and discarded
  • 1lbwhole-wheat pasta,like DeLallo’s organic fusilli
  • 1lemon,juiced, about 3 tbsp juice and 1 to 2 tbsp zest
  • 1tbspolive oil
  • 1tbspred wine vinegar,optional
  • 2fresh baby arugula,large handfuls
  • cupfeta cheese,crumbled, or goat cheese, or Parmesan cheese
  • ¼cupfresh basil,loosely-packed julienned or torn
  • black pepper,freshly-cracked
  • ¼cuppine nuts,toasted, optional


  1. Cut the asparagus on the diagonal into bite-sized pieces. Set aside.

  2. In a large stockpot filled with generously-salted water, cook the pasta to al dente according to package instructions.

  3. About 3 minutes before the pasta is done, stir the asparagus in with the pasta.  

  4. When the pasta reaches al dente, pour the pasta and asparagus into a strainer.

  5. Rinse the pasta and asparagus with cold water until cooled.

  6. Return the pasta to the stockpot, then toss with lemon juice, lemon zest, olive oil, and red wine vinegar until combined.

  7. Add in the arugula, cheese, basil, a few pinches of fresh pepper, and pine nuts, then toss until combined.

  8. Taste and season with additional black pepper, if needed.

  9. Serve immediately, and enjoy!


  • Calories: 293.51kcal
  • Fat: 8.26g
  • Saturated Fat: 2.50g
  • Monounsaturated Fat: 2.73g
  • Polyunsaturated Fat: 2.11g
  • Carbohydrates: 47.50g
  • Fiber: 1.98g
  • Sugar: 2.30g
  • Protein: 12.54g
  • Cholesterol: 11.13mg
  • Sodium: 125.92mg
  • Calcium: 134.19mg
  • Potassium: 358.23mg
  • Iron: 3.99mg
  • Vitamin A: 61.81µg
  • Vitamin C: 10.02mg
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