A plate of lemon asparagus pasta salad.

Lemon Asparagus Pasta Salad

  • Author: Laurel
  • Prep Time: 10
  • Cook Time: 20
  • Total Time: 30 minutes
  • Yield: 4 servings 1x
  • Category: Salad
  • Method: Stovetop
  • Cuisine: Italian


Lemon Asparagus Pasta Salad is full of fresh spring flavor! This recipe is packed with fresh asparagus, spinach and basil! The vinaigrette uses both lemon juice and lemon zest for a one two punch of fresh lemon flavor. Plus, each serving has over 17 grams of protein! Vegan and gluten free!



  • 1 lb. asparagus, hard stems removed and cut into 2 inch lengths
  • 8 ounces garbanzo bean pasta
  • 2 cups loosely packed spinach
  • 1/2 cup loosely packed basil, chopped

For the dressing:

  • 1/3 cup plus 2 tablespoons extra virgin olive oil
  • 1/3 cup lemon juice
  • 2 tablespoons minced tarragon
  • Zest of 1 lemon
  • 1 teaspoon salt
  • 1 teaspoon pepper


  1. Whisk together all of the dressing ingredients until combined. Set aside.
  2. Prepare an ice bath, which you’ll need for cooking the asparagus, by filling a large bowl with cold water and ice.
  3. Bring a large pot of water to a boil. Add a tablespoon of salt to the water. Once the water is boiling add in the asparagus. Cook for 1-2 minutes until the asparagus is cooked, but still slightly crisp. Remove the asparagus and plunge them immediately into the ice bath. Let sit in the ice bath for 5 minutes then drain and pat dry.
  4. Add the pasta into the boiling water (I use the same water that I cooked the asparagus in) and cook according to package directions. Combine the asparagus, noodles, basil, spinach and dressing. Toss to combine and serve immediately or cool down in the fridge.


  • Serving Size: 1/4 recipe
  • Calories: 370
  • Sugar: 7.5g
  • Sodium: 368mg
  • Fat: 21.3g
  • Saturated Fat: 2.7g
  • Carbohydrates: 37.3g
  • Fiber: 10.8g
  • Protein: 17.1g

Keywords: easy, quick, spring, vegan, gluten free, vegetarian, healthy, spinach, basil,