Honey Dijon Asparagus Pasta Salad

A fresh and creamy make-ahead summertime side, this honey Dijon asparagus pasta salad is a delicious addition to picnics & barbecues and doubles as a light but satisfying lunch or dinner!

How to Choose Asparagus

When harvesting or purchasing asparagus, you’ll want to look for stalks that are plump and firm (not limp or wilted) with tips that are tightly closed. Ideally you will find them stored in bunches standing upright in cold water. They should be richly green in colour with stalk bottoms fading to white. To trim, cut the tougher part of the stalk just where it turns from white to green.  

Here’s What You’ll Need to Make This Honey Dijon Asparagus Pasta Salad

• Organic durum wheat pasta (I used gemelli)
• Asparagus, trimmed and sliced
• Peas, shelled or frozen
• 5-6 good-sized radishes
• 1 stalk celery
• Fresh dill
• Fresh chives
• Mayonnaise
• Grainy Dijon mustard
• Liquid honey
• More herbs to garnish as desired

How to Make This Asparagus Pasta Salad in 5 Easy Steps

1. Cook your pasta.
2. Optional: Steam the asparagus and peas if you prefer not to eat them raw.
3. Toss together veggies and pasta.
4. Add dressing ingredients and stir.
5. Chill and serve!

Made with with lots of tender young peas, zesty radishes, fresh dill and garden chives, this asparagus pasta salad is then finished with a simple, 3-ingredient honey Dijon dressing that you’re going to want to put on EVERYTHING.

Herby and so creamy, we love to serve it alongside Honey Garlic Grilled Chicken, Garlic Parmesan Roasted Potatoes, a loaf of my Rosemary & Roasted Garlic Artisan Bread or even with just a big, fresh green salad. The perfect summer side!

Honey Dijon Asparagus Pasta Salad

A fresh and creamy make-ahead summertime side, this Honey Dijon Asparagus Pasta Salad makes a delicious addition to picnics & barbecues and doubles as a light but satisfying lunch or dinner!

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Total Time:30 minutes mins

Course: Salad, Side

Keyword: asparagus, pasta, peas, radishes, salad

Servings: 6 servings as a side

Equipment

• Measuring set
• Cutting board
• Mixing bowl

Ingredients

• 8 oz organic durum wheat pasta (I used gemelli)
• 1 cup asparagus trimmed and sliced (about 6 spears)
• 1 cup peas shelled or frozen
• 5-6 good-sized radishes trimmed and sliced
• 1 stalk celery trimmed and sliced
• 1 tablespoon chopped fresh dill
• 2 teaspoons chopped fresh chives
• More herbs to garnish as desired

Dressing

• 3 tablespoons mayonnaise
• 1 heaping teaspoon grainy Dijon mustard
• 1 teaspoon liquid honey

US Customary – Metric

Instructions

• Cook pasta according to package instructions. Drain and transfer to a large mixing bowl to cool.
• Optional: While the pasta is cooking, steam asparagus and peas with 2 tsp filtered water in the microwave for 1 minute turning halfway through. Drain water and let cool.
• Once the pasta has cooled, add asparagus, peas, radishes, celery, dill and chives to bowl and toss together. Spoon in mayo, honey and mustard and continue stirring until pasta and vegetables are well-coated.
• Transfer salad to serving platter and garnish with more fresh herbs as desired. Serve chilled.