Perfect Asparagus Tomato Pasta Salad

Pasta salads like this Asparagus Tomato Pasta Salad with Buttermilk Ranch Dressing are one of my weaknesses!

I love a pasta salad recipe that takes advantage of in-season ingredients like fresh asparagus and vine-ripened summer tomatoes.

 Pasta Salad recipes using fresh vegetables

During the summer when you have so many choices of fresh summer produce you can make so many different types of pasta salads.

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Take a walk down the produce aisle or stroll through the farmers market and take your pick of plump ripe vegetables and add them to the next pasta salad recipe you make.

Add those fresh summer ingredients to a big bowl of tender pasta and top them off with a delicious homemade dressing like my Homemade Buttermilk Ranch dressing.

Homemade Butter Milk Ranch Dressing is a great alternative to the standard plain mayonnaise based pasta dressings.

This pasta salad recipe can be made with any of your favorite summer vegetables. Raw broccoli florets would be another vegetable that would taste delicious mixed into this Asparagus Tomato Pasta salad recipe.

Fresh shaved Parmesan cheese adds a delightful flavor surprise when combined with fresh summer vegetables, pasta and buttermilk ranch dressing.

Prep

• Clean the veggies: Rinse the fresh asparagus, cherry tomatoes, and fresh parsley under cool running water. Pat dry with a paper towel.

• Cut and prep: Trim the tough end off the asparagus spears and cut into 2 or 3 inch long pieces. Cut the cherry tomatoes into quarters. Peel the onion and slice thinly. Cut the large slices into quarters. Or use drained quick pickled red onions instead of fresh sliced onion. Mince the fresh parsley and set aside

• Boil: Boil the pasta for 10 minutes then add the asparagus pieces to the pot. Continue to boil for 8 to 10 minutes or until the pasta is al dente. Drain and rinse under cold water. Drain well.

• Mix: Combine the ingredients following the directions below.

Ingredients

• 16 oz Rigate pasta
• 2 cups asparagus pieces (10 to 15 asparagus spears)
• 1 cup cherry tomatoes, quartered
• ½ cup thinly sliced onion
• ½ cup shaved Parmesan cheese
• ground black pepper
• 1 tablespoon chopped fresh parsley
• 1 cup buttermilk ranch dressing (I used my homemade Buttermilk Ranch Dressing)

Directions

1. Boil a large pot of water and cook the pasta for 10 minutes. After 10 minutes add the asparagus pieces to the pot and continue boiling for 10 minutes.
2. Strain and run cold water over the pasta and asparagus until cool.
3. Drain the pasta and asparagus very well, then transfer to a large bowl.
4. Add the tomatoes, onion, Parmesan cheese, and parsley to the bowl and toss well.
5. Add the ranch dressing and mix until all the pasta is covered with dressing evenly.
6. Refrigerate until ready to serve.
7. Makes 10 to 12 servings.

More Pasta Salad Recipes

• Creamy Tuna Pasta Salad
• Creamy Pea Pasta Salad
• Broccoli & Tomato Pasta Salad
• Sour cream Cheddar Pasta Salad
• Italian Garden Pasta Salad
• Pasta Medley Salad

Print the recipe below

Asparagus Tomato Pasta Salad

Arlene Mobley - Flour On My Face

Pasta salads are the ideal summer side dish recipe to serve at a barbecue or picnic. The perfect pasta salad takes advantage of in-season ingredients like fresh asparagus and vine-ripened summer tomatoes.

5 from 2 votes

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Prep Time 20 mins

Cook Time 20 mins

Total Time 40 mins

Course Side Dish

Cuisine American

Servings 12 Servings

Calories 263 kcal

Ingredients  

1x2x3x

• ▢ 16 oz Rigate pasta
• ▢ 2 cups asparagus pieces
• ▢ 1 cup cherry tomatoes (quartered)
• ▢ ½ cup thinly sliced onion (or pickled red onions)
• ▢ ½ cup shaved Parmesan cheese
• ▢ ground black pepper
• ▢ 1 tablespoon chopped fresh parsley
• ▢ 1 cup buttermilk ranch dressing (I used my homemade Buttermilk Ranch Dressing)

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Instructions 

• Boil a large pot of water and cook the pasta for 10 minutes. After 10 minutes add the asparagus pieces to the pot and continue boiling for 10 minutes.
• Strain and run cold water over the pasta and asparagus until cool.
• Drain the pasta and asparagus very well, then transfer to a large bowl.
• Add the tomatoes, onion, Parmesan cheese and parsley to the bowl and toss well.
• Add the ranch dressing and mix until all the pasta is covered with dressing evenly.
• Refrigerate until ready to serve.
• Makes 10 to 12 servings.

Video

Nutrition

Serving: 1cup | Calories: 263kcal | Carbohydrates: 32g | Protein: 7g | Fat: 12g | Saturated Fat: 2g | Cholesterol: 9mg | Sodium: 290mg | Potassium: 184mg | Fiber: 2g | Sugar: 3g | Vitamin A: 298IU | Vitamin C: 6mg | Calcium: 72mg | Iron: 1mg

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