Vegan Asparagus Pasta Salad
This asparagus pasta salad is the perfect dish for spring! Tossed in a delicious dijon mustard vinaigrette, it is super flavourful and easy to make.
Ingredients
For the salad:
- 1/2 cup uncooked pasta of your choice
- bunch of asparagus
- 1 tbsp oil for cooking
- 1 red onion, julienne
- 1 tsp dried basil
- 1 tsp dried parsley
For the dressing:
- 1 tbsp olive oil
- 1 tbsp balsamic vinegear
- 2 tbsp dijon mustard
- juice of 1 lemon
- 1 tbsp maple syrup
- 1 tsp garlic powder
- salt + pepper to taste
Instructions
- Cut/tear off the woody part of the asparagus and discard.
- Cut the asparagus into 1.5 inch pieces.
- Cook the pasta according to the instructions on the package.
- While the pasta cooks, heat the oil in a frying pan over medium/high heat.
- Add in the asparagus. Season with the basil, parsley, salt and pepper.
- Sauté for about 8-10 minutes, tossing occasionally.
- Meanwhile, begin to make the dressing. Combine all the ingredients into a bowl and whisk.
- Julienne the red onion.
- Once the pasta and asparagus has cooled, add to a bowl.
- Add in the red onion.
- Pour the dressing over and stir to combine.
- Serve at room temperature right away, or store in the fridge and chill under ready to serve.
Notes
This pasta salad will stay fresh in your fridge for up to 3 days, so it's great for meal prep.
If you want to freshen up the salad after it being in the fridge, you can always squeeze some fresh lemon juice on top and stir.
A great addition to this salad would be adding a handful or two of arugula if you want to boost up the greens in your life!