Roasted asparagus, cauliflower, and bell peppers pack so much depth, texture, and flavor into this simple asparagus pasta salad. The fresh tomatoes, cucumbers, and kale add a bright, fresh flavor, and the gorgeous herby vinaigrette wakes it all up. This is the perfect pasta salad for spring or early summer entertaining and the easiest way to serve lots of veggies at once!
What is Roasted Asparagus Pasta Salad?
This delicious pasta salad is like the ultimate mash-up of a kale salad and a pasta salad, perfect for those warm spring days.
You still get the hearty veggies and greens, but with cool noodles and a vibrant dressing.
It tastes even better the next day as the dressing infuses with each ingredient, so make a double batch to meal prep all week long!
Why you’ll love this Easy Asparagus Pasta Salad Recipe
- A perfect side dish for spring and early summer
- Packed with fresh ingredients that elevate every bite
- Infused with fresh herbs for a bold, aromatic flavor
- Light and refreshing, unlike heavy mayo-based pasta salads
- The flavors taste even better the next day, making it ideal for entertaining
- Great way to celebrate spring flavors or to serve for Easter, Mother's Day or any spring gathering
Getting tired of eating kale the same way every week? Try these Vegan Kale Recipes to change things up!
Ingredients For Roasted Asparagus Pasta Salad
I love how many fresh ingredients this recipe has. You will need a few pantry staples, like dried pasta and olive oil, but this dish is all about the fresh veggies and herbs. This keeps the salad light and incredibly refreshing. It's really the best of the best.
- Dino kale - Kale is one of the few greens that can handle being added to pasta salads since it doesn't wilt very easily. It also adds a nice texture and body while serving up extra greens.
- Olive oil - To massage the kale and roast the veggies for delicious caramelization.
- Cherry tomatoes - Juicy cherry tomatoes add a little acidity and brightness to balance the roasted veggies.
- Lemon juice - Adds a fresh citrusy note that wakes up all the herbs.
- Cucumbers - Fresh cucumbers are cooling and crisp.
- Mini-farfalle - This little pasta shape is ideal for pasta salads because it holds up well and mixes easily with other ingredients.
- Roasted veggies - First, we'll roast fresh asparagus with cauliflower and bell peppers. This softens their texture while adding depth and sweetness. Be sure to use thin asparagus to make sure it doesn't become woody.
- Salt and black pepper
- Herb vinaigrette salad dressing- This simple homemade vinaigrette combines fresh dill and parsley with garlic, lemon juice, olive oil, and salt and pepper. It's tangy, slightly sweet from the maple syrup, and incredibly aromatic.
How to Make Cauliflower Asparagus Pasta Salad
This easy pasta salad recipe comes together quickly because you can prepare multiple elements at the same time. While the veggies are roasting, boil the pasta and assemble the dressing. Then, prep the raw ingredients and toss it all together. It's that easy!
- Preheat oven to 400.
- Add cauliflower and baby bell peppers to a baking sheet with a couple sprays olive oil then season lightly with salt and pepper. Roast for 20 minutes.
- On another sheet pan add asparagus a couple sprays of olive oil and season with salt and pepper.
- Boil pasta until al dente according to the package directions, then rinse with cold water and drain well.
- Make dressing by combining parsley, dill, garlic, maple syrup, lemon, olive oil, salt and pepper in a blender or food processor. Puree until smooth.
- Add kale to a large bowl with olive oil, salt, pepper and lemon. Massage the leaves until tender. Then add pasta, tomatoes, cucumbers, roasted cauliflower, bell peppers and asparagus. Pour dressing over the salad and mix well.
- Serve and enjoy!
Storing Suggestions
Store any leftover salad in an airtight container in the fridge for 3-4 days. Serve cold.
Tips for Making the Best Asparagus Kale Pasta Salad
- Experiment with different herbs. Fresh herbs add so much flavor to dressings and salads. Parsley and dill add a lovely spring flavor, but you can easily lean on fresh basil, green onions, or chives for a summery flavor.
- Add cheese. If you're a cheese person, sprinkle some vegan feta cheese for a creamy, salty bite.
- Substitute veggies. As asparagus season winds down, try roasting green beans instead. Red onion, snap peas, or shredded carrots would also add extra crunch and flavor.
FAQs
This salad is more of a side dish since it's rich in veggies and carbs. To make it a main meal, you'd want to add some protein, like a can of rinsed and drained garbanzo or cannellini beans. You can also add nuts and seeds, like sunflower seeds, almonds, or pepitas.
Peeling asparagus really isn't necessary, especially if you're using thin, tender spears. It also removes some of the all-important fiber, which our bodies need. It can help to snap off the ends to remove any sections that may be woody, but skip the vegetable peeler.
Making your own salad dressing is really so much easier than you'd expect. You can literally throw all of the salad ingredients into a blender, and blitz until lush and creamy. If you aren't a fan of the flavors, consider trying different fresh herbs or use another vinaigrette. Italian dressing or a lemon vinaigrette would work well with the flavors in this salad.
More Vegan Pasta Salad Recipes
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Roasted Asparagus Pasta Salad with Kale
Ingredients
For Salad:
- 4 cups dino kale chopped
- 1 tbsp olive oil
- Pinch salt
- black pepper
- ½ lemon squeezed
- 1 cup cherry tomatoes halved
- 2 cups cucumbers diced
- 8 ounces mini-farfalle pasta
For Roasted Veg:
- 1 bunch pencil asparagus ends removed, then chopped in thirds
- ½ head cauliflower cut into florets
- 6 baby bell peppers once roasted chop them small
- Olive oil for spraying
- Pinch salt and pepper
Dressing:
- ½ cup fresh parsley stems and leaves
- 2 small cloves garlic
- ½ cup fresh dill stems and leaves
- 2 lemons juiced
- 1 tbsp pure maple syrup
- ¼ cup olive oil
- Pinch salt and black pepper
Instructions
- Preheat oven to 400.
- Add cauliflower and baby bell peppers to a sheet pan with a couple sprays olive oil then season lightly with salt and pepper. Roast for 20 minutes.
- On another sheet pan add asparagus a couple sprays of olive oil and season with salt and pepper.
- Cook pasta according to directions then rinse with cold water and drain well.
- Make dressing by combining parsley, dill, garlic, maple syrup, lemon, olive oil, salt and pepper in a blender. Puree until smooth.
- Add kale to a large bowl with olive oil, salt, pepper and lemon. Massage the leaves until tender. Then add pasta, tomatoes, cucumbers, roasted cauliflower, bell peppers and asparagus. Pour dressing over the salad and mix well.
- Eat within 3-4 days for best quality.