Easy Sun Dried Tomato and Asparagus Pasta Salad

Here is my favorite sun dried tomato and asparagus pasta salad recipe, with roasted asparagus, tangy sun-dried tomatoes, a buttery lemon sauce, and freshly grated parmesan tossed with penne pasta.

This pasta salad is perfect for spring and summer gatherings when asparagus is in season. I love making it for potlucks because it’s easy to throw together and everyone always asks for the recipe. Plus, it tastes great whether you serve it warm or cold!

What Kind of Pasta Should I Use?

For pasta salad, you’ll want to stick with short pasta shapes that are easy to eat with a fork and hold onto the dressing well. Penne, rotini, farfalle (bow ties), or fusilli are all great choices that work perfectly in this recipe. I’d avoid long noodles like spaghetti or fettuccine since they don’t mix as easily with the other ingredients. As for whether to use regular or whole wheat pasta, that’s totally up to your preference – both will taste great with the sun-dried tomatoes and asparagus. Just make sure to cook your pasta al dente (slightly firm) since it will continue to soften a bit as it sits in the salad.

Options for Substitutions

This pasta salad is pretty forgiving when it comes to swapping ingredients:

• Asparagus: If asparagus isn’t in season or you’re not a fan, try using green beans, broccoli florets, or zucchini instead. Just adjust the cooking time – green beans need a bit longer, while zucchini cooks faster.
• Pasta: Any short pasta shape works great here. Try penne, rotini, farfalle, or fusilli – they all catch the dressing nicely. Whole wheat or gluten-free pasta are fine substitutes too.
• Sun-dried tomatoes: Fresh cherry tomatoes halved make a good substitute if you don’t have sun-dried ones. You’ll miss some of that concentrated flavor, but it’ll still taste good. Roasted red peppers are another option.
• Parmesan: Pecorino Romano or Asiago cheese work well in place of Parmesan. For a dairy-free version, try nutritional yeast, though the flavor will be different.
• Lemon juice: White wine vinegar or apple cider vinegar can replace lemon juice if needed. Start with 1 tablespoon and add more to taste.
• Green onions: Regular yellow or red onion (about 1/4 cup diced) or shallots work fine here. You can also use chives for a milder onion flavor.

Watch Out for These Mistakes While Cooking

Overcooking your asparagus is the quickest way to ruin this pasta salad – you want it tender with a slight bite, not mushy, so start checking around the 12-minute mark and remove it from the oven when it’s still bright green. Another common error is adding the butter and Parmesan to cold pasta, which prevents them from melting properly and coating each piece, so toss these ingredients with your pasta while it’s still warm for a creamier texture. Don’t skip the step of tossing your drained pasta with a bit of olive oil right away, as this prevents clumping and makes mixing in the other ingredients much easier. Finally, taste and adjust your seasoning before serving – pasta salads often need more salt, pepper, and lemon juice than you’d expect since the flavors mellow as they sit.

What to Serve With Sun-Dried Tomato and Asparagus Pasta Salad?

This pasta salad is perfect for picnics and potlucks, and it pairs really well with grilled chicken or salmon if you want to add some protein. Since it’s got those bright lemony flavors and the richness from the Parmesan, I like serving it alongside simple grilled meats or even as a side dish at barbecues. It also works great with a caprese salad or some fresh mozzarella and tomatoes on the side. For a complete meal, throw some garlic bread on the table and you’re all set for a casual dinner that everyone will enjoy.

Storage Instructions

Store: This pasta salad keeps really well in the fridge, which makes it perfect for meal prep or potlucks. Just pop it in an airtight container and it’ll stay fresh for up to 4 days. You might want to save a little lemon juice to brighten it up before serving, since pasta salads can absorb the dressing as they sit.

Make Ahead: I actually think this tastes even better the next day after all the flavors have had time to hang out together. You can make it a day or two in advance, just keep it chilled until you’re ready to serve. If it seems a bit dry when you pull it out, drizzle a little olive oil and toss it around to bring it back to life.

Serve: This pasta salad is great cold or at room temperature. If you’re serving it at a gathering, take it out of the fridge about 30 minutes before serving so it’s not ice cold. Give it a good stir and maybe add a fresh sprinkle of Parmesan on top.

Estimated Nutrition

Estimated nutrition for the whole recipe (without optional ingredients):

• Calories: 1550-1750
• Protein: 45-55 g
• Fat: 50-60 g
• Carbohydrates: 235-255 g

Ingredients

For the roasted vegetables:

• 1.5 tbsp olive oil (I prefer Bertolli Extra Virgin for roasting)
• 1 bunch asparagus (trimmed and cut into 2-inch pieces)

For the pasta base:

• 1 lb pasta (I always use Barilla Penne Rigate for this)
• 1.5 tbsp olive oil

For the salad mix-ins:

• 1/3 cup sun-dried tomatoes (finely julienned into thin strips)
• 3 tbsp lemon juice
• 2 tbsp butter (I like Kerrygold unsalted for a richer sauce)
• 1 tbsp fresh parsley
• 1/4 cup parmesan (freshly grated to help it melt into the pasta)
• 2 green onions
• 1/4 teaspoon red pepper flakes

Step 1: Prep Ingredients and Start Pasta Water

• 1 bunch asparagus
• 1/3 cup sun-dried tomatoes
• 1 tbsp fresh parsley
• 2 green onions
• 1/4 cup parmesan

Trim the asparagus and cut into 2-inch pieces, then set aside.

Finely julienne the sun-dried tomatoes into thin strips and set aside.

Slice the green onions and chop the fresh parsley, keeping them separate.

Freshly grate the parmesan cheese and set aside.

Fill a large pot with salted water and bring it to a boil—this will be ready when you finish roasting the asparagus.

Step 2: Roast the Asparagus

• 1.5 tbsp olive oil
• asparagus from Step 1
• salt and pepper to taste

Preheat your oven to 400°F and lightly oil a baking sheet.

Toss the asparagus pieces with 1.5 tbsp olive oil, salt, and pepper until evenly coated.

Spread them in a single layer on the baking sheet and roast for 15 minutes until they’re tender with slightly caramelized edges.

While the asparagus roasts, your pasta water should reach a boil.

Step 3: Cook the Pasta

• 1 lb pasta
• 1.5 tbsp olive oil

Once your pasta water is boiling, add the penne and cook according to package directions until al dente (usually 9-11 minutes).

While the pasta cooks, remove the asparagus from the oven and let it cool slightly.

Drain the pasta well when it’s ready, then toss immediately with 1.5 tbsp olive oil to prevent sticking—I like to do this right in the pot while it’s still warm so the oil distributes evenly.

Step 4: Build the Pasta Salad

• cooked pasta from Step 3
• sun-dried tomatoes from Step 1
• 3 tbsp lemon juice
• 2 tbsp butter
• roasted asparagus from Step 2
• parmesan from Step 1
• green onions from Step 1
• parsley from Step 1
• 1/4 teaspoon red pepper flakes

Transfer the warm oiled pasta to a large mixing bowl.

Add the sun-dried tomatoes, lemon juice, and butter while the pasta is still warm—the residual heat will help the butter melt and coat everything beautifully.

Gently fold in the roasted asparagus, grated parmesan, sliced green onions, chopped parsley, and red pepper flakes.

Toss everything together gently until well combined, being careful not to break the asparagus pieces.

Step 5: Serve the Pasta Salad

Transfer the pasta salad to a serving bowl or plate.

Serve while still warm or at room temperature, depending on your preference.

This dish tastes wonderful either way, though I prefer serving it warm so the flavors are more vibrant and the butter coating feels more luxurious on the palate.

Easy Sun Dried Tomato and Asparagus Pasta Salad

Delicious Easy Sun Dried Tomato and Asparagus Pasta Salad recipe with step-by-step instructions.

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 30 minutes mins

Total Time 47 minutes mins

Servings 6 servings

Calories 1650 kcal

Ingredients

  

For the roasted vegetables::

• 1.5 tbsp olive oil (I prefer Bertolli Extra Virgin for roasting)
• 1 bunch asparagus (trimmed and cut into 2-inch pieces)

For the pasta base::

• 1 lb pasta (I always use Barilla Penne Rigate for this)
• 1.5 tbsp olive oil

For the salad mix-ins::

• 1/3 cup sun-dried tomatoes (finely julienned into thin strips)
• 3 tbsp lemon juice
• 2 tbsp butter (I like Kerrygold unsalted for a richer sauce)
• 1 tbsp fresh parsley
• 1/4 cup parmesan (freshly grated to help it melt into the pasta)
• 2 green onions
• 1/4 teaspoon red pepper flakes

Instructions

 

• Trim the asparagus and cut into 2-inch pieces, then set aside. Finely julienne the sun-dried tomatoes into thin strips and set aside. Slice the green onions and chop the fresh parsley, keeping them separate. Freshly grate the parmesan cheese and set aside. Fill a large pot with salted water and bring it to a boil—this will be ready when you finish roasting the asparagus.
• Preheat your oven to 400°F and lightly oil a baking sheet. Toss the asparagus pieces with 1.5 tbsp olive oil, salt, and pepper until evenly coated. Spread them in a single layer on the baking sheet and roast for 15 minutes until they're tender with slightly caramelized edges. While the asparagus roasts, your pasta water should reach a boil.
• Once your pasta water is boiling, add the penne and cook according to package directions until al dente (usually 9-11 minutes). While the pasta cooks, remove the asparagus from the oven and let it cool slightly. Drain the pasta well when it's ready, then toss immediately with 1.5 tbsp olive oil to prevent sticking—I like to do this right in the pot while it's still warm so the oil distributes evenly.
• Transfer the warm oiled pasta to a large mixing bowl. Add the sun-dried tomatoes, lemon juice, and butter while the pasta is still warm—the residual heat will help the butter melt and coat everything beautifully. Gently fold in the roasted asparagus, grated parmesan, sliced green onions, chopped parsley, and red pepper flakes. Toss everything together gently until well combined, being careful not to break the asparagus pieces.
• Transfer the pasta salad to a serving bowl or plate. Serve while still warm or at room temperature, depending on your preference. This dish tastes wonderful either way, though I prefer serving it warm so the flavors are more vibrant and the butter coating feels more luxurious on the palate.