Introduction & Inspiration
Whenever I’m looking for a pasta salad that feels just a little bit more elevated, I turn to this Roasted Asparagus Lemon Butter Pasta Salad.
It’s packed with tender roasted asparagus, bright lemony notes, sun-dried tomatoes, and a rich buttery dressing that clings to every piece of pasta.
It’s the perfect side dish for spring and summer gatherings, or a fresh, hearty lunch that feels both comforting and vibrant.
Nostalgic Appeal
There’s something about pasta salads that feels so nostalgic to me—picnics in the park, family reunions, and big bowls of colorful, flavorful salads that everyone kept going back for.
This version upgrades that feeling with a little extra richness from the butter and parmesan and the brightness of lemon and herbs.
It reminds me of why simple, seasonal ingredients always make the best meals.
Homemade Focus
Making this pasta salad at home makes all the difference.
Roasting the asparagus yourself ensures it’s tender and flavorful, and whisking together a dressing from the oil and butter left on the roasting pan means nothing goes to waste.
Fresh parsley, good parmesan, and your favorite pasta make it feel like a true homemade treat—one that tastes far better than anything pre-made.
Flavor Goal
The goal for this salad was to create something that’s rich but still light, buttery but bright.
The roasted asparagus brings a deep, savory flavor, while the sun-dried tomatoes add bursts of sweetness.
The lemon zest and juice wake up the whole dish, and the parmesan and butter add just the right amount of richness without making it heavy.
Ingredient Insights
Fresh asparagus becomes tender, nutty, and slightly sweet when roasted.
Lemon zest and juice add a fresh, bright note that cuts through the richness beautifully.
Pasta provides the hearty base—something sturdy like fusilli or penne works best to catch all the bits of dressing and veggies.
Green onions bring a mild sharpness, balancing the richness of the cheese and butter.
Sun-dried tomatoes add deep sweetness and a chewy texture.
Parmesan cheese brings salty, umami richness that ties everything together.
Fresh parsley lifts the flavors with its herbaceous brightness.
The combination of butter and oil from the sun-dried tomatoes creates a deeply flavorful dressing without needing anything fancy.
Essential Equipment
A large baking sheet for roasting the asparagus.
A large pot for boiling the pasta.
A big mixing bowl for tossing everything together.
A rubber spatula to scrape every bit of flavorful butter and oil into the salad.
List of Ingredients with Measurements
For the Salad:
- 1 large bunch of fresh asparagus (about 14–16 spears)
- 450 grams pasta, cooked, drained, and cooled
- ½ cup green onions, sliced
- ½ cup chopped sun-dried tomatoes, packed in oil
- ½ cup parmesan cheese, plus more for garnish
- ¼ cup fresh parsley, chopped, plus more for garnish
- 1 tablespoon olive oil
- 1 teaspoon salt
- ¼ teaspoon ground black pepper
- 1 teaspoon black sesame seeds, optional, for garnish
For the Dressing:
- 2 tablespoons butter
- 2 tablespoons oil from the sun-dried tomatoes
- 1 whole lemon, zested and juiced
Step-by-Step Instructions
Step 1: Roast the Asparagus
Preheat your oven to 400°F (200°C).
Wash and trim the asparagus, chopping it into 1-inch pieces.
Toss the asparagus with 1 tablespoon olive oil, a sprinkle of salt, and black pepper.
Spread it out on a baking sheet and dot with small pieces of butter.
Roast for 15 minutes until tender and lightly golden.
Once done, remove from the oven and let cool.
Don’t forget to save all the delicious butter and oil left on the baking sheet!
Step 2: Cook and Cool the Pasta
While the asparagus is roasting, cook your pasta in well-salted water according to package directions until al dente.
Drain and rinse the pasta under cold water to stop the cooking and remove extra starch.
Let the pasta cool completely before assembling the salad.
Step 3: Assemble the Salad
In a large bowl, combine the cooled pasta, roasted asparagus, sun-dried tomatoes (with their flavorful oil), green onions, parmesan cheese, and parsley.
Use a rubber spatula to scrape the oil and butter from the roasting pan into the bowl—it adds so much flavor.
Add the lemon zest and juice to the bowl.
Step 4: Toss and Season
Toss everything together gently until all the ingredients are well coated and evenly mixed.
Taste and season with additional salt and black pepper as needed.
Step 5: Garnish and Serve
Pile the pasta salad into a large serving bowl.
Sprinkle with black sesame seeds if using, more chopped parsley, and an extra shower of freshly grated parmesan.
Serve immediately or refrigerate for a few hours to let the flavors meld even more.
Storage Instructions
Keep Fresh:
Store the pasta salad in an airtight container in the fridge for up to 3 days.
It’s delicious straight from the fridge or at room temperature.
Make Ahead:
This salad can be made a day ahead.
Just hold back a little extra dressing (or drizzle a little more olive oil) to refresh the salad before serving.
Warm Up:
No need to warm this salad—it’s best served cold or at room temperature.
Troubleshooting (FAQ)
Why is my pasta salad dry?
Pasta can soak up dressing as it sits.
Toss with a little extra olive oil or a squeeze of lemon before serving to freshen it up.
Can I use a different type of pasta?
Absolutely! Fusilli, penne, bowties, or even rotini all work beautifully.
Can I add protein?
Yes! Grilled chicken, shrimp, or chickpeas would make great additions if you want a heartier meal.
Tips and Variations
- Add crumbled feta or goat cheese for extra creaminess.
- Toss in some arugula or spinach for even more greens.
- Use roasted cherry tomatoes in place of sun-dried tomatoes for a sweeter, juicier twist.
- Swap the parsley for fresh basil or chives if you want to change the flavor profile.
Serving and Pairing Suggestions
- Serve alongside grilled meats, seafood, or roasted vegetables for a complete meal.
- Pair with a crisp Sauvignon Blanc, a lemony wheat beer, or sparkling water with herbs.
- Perfect for summer parties, meal prep lunches, or casual dinners on the patio.
Nutritional Information
This Roasted Asparagus Lemon Butter Pasta Salad is packed with fiber, healthy fats, and fresh seasonal veggies.
The combination of pasta, veggies, and parmesan gives you a satisfying, flavorful meal that feels both nourishing and indulgent.
Roasted Asparagus Lemon Butter Pasta Salad
Description
Make this Roasted Asparagus Lemon Butter Pasta Salad! Tender asparagus, sun-dried tomatoes, parmesan, and a buttery lemon dressing create the perfect fresh and vibrant side dish.
Ingredients
For the Salad:
-
1 large bunch of fresh asparagus (about 14–16 spears)
-
450 grams pasta, cooked, drained, and cooled
-
½ cup green onions, sliced
-
½ cup chopped sun-dried tomatoes, packed in oil
-
½ cup parmesan cheese, plus more for garnish
-
¼ cup fresh parsley, chopped, plus more for garnish
-
1 tablespoon olive oil
-
1 teaspoon salt
-
¼ teaspoon ground black pepper
-
1 teaspoon black sesame seeds, optional, for garnish
For the Dressing:
-
2 tablespoons butter
-
2 tablespoons oil from the sun-dried tomatoes
-
1 whole lemon, zested and juiced
Instructions
Step 1: Roast the Asparagus
Preheat your oven to 400°F (200°C).
Wash and trim the asparagus, chopping it into 1-inch pieces.
Toss the asparagus with 1 tablespoon olive oil, a sprinkle of salt, and black pepper.
Spread it out on a baking sheet and dot with small pieces of butter.
Roast for 15 minutes until tender and lightly golden.
Once done, remove from the oven and let cool.
Don’t forget to save all the delicious butter and oil left on the baking sheet!
Step 2: Cook and Cool the Pasta
While the asparagus is roasting, cook your pasta in well-salted water according to package directions until al dente.
Drain and rinse the pasta under cold water to stop the cooking and remove extra starch.
Let the pasta cool completely before assembling the salad.
Step 3: Assemble the Salad
In a large bowl, combine the cooled pasta, roasted asparagus, sun-dried tomatoes (with their flavorful oil), green onions, parmesan cheese, and parsley.
Use a rubber spatula to scrape the oil and butter from the roasting pan into the bowl—it adds so much flavor.
Add the lemon zest and juice to the bowl.
Step 4: Toss and Season
Toss everything together gently until all the ingredients are well coated and evenly mixed.
Taste and season with additional salt and black pepper as needed.
Step 5: Garnish and Serve
Pile the pasta salad into a large serving bowl.
Sprinkle with black sesame seeds if using, more chopped parsley, and an extra shower of freshly grated parmesan.
Serve immediately or refrigerate for a few hours to let the flavors meld even more.
Storage Instructions
Keep Fresh:
Store the pasta salad in an airtight container in the fridge for up to 3 days.
It’s delicious straight from the fridge or at room temperature.
Make Ahead:
This salad can be made a day ahead.
Just hold back a little extra dressing (or drizzle a little more olive oil) to refresh the salad before serving.
Warm Up:
No need to warm this salad—it’s best served cold or at room temperature.
Recipe Summary and Q&A
This Roasted Asparagus Lemon Butter Pasta Salad is fresh, vibrant, buttery, and perfect for spring and summer meals.
It’s easy to prepare, full of flavor, and can be made ahead for even more convenience.
If you have fun twists or questions about making it your own, I’d love to hear how you enjoy it!
Call-to-Action
If you make this Roasted Asparagus Lemon Butter Pasta Salad, leave a comment and let me know how you loved it!
Save this recipe for your next picnic, potluck, or easy family dinner, and share it with a friend who loves fresh, colorful meals.
Let’s keep creating delicious, beautiful dishes together!