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.