Honey Dijon Asparagus Pasta Salad
Published: July 6, 2021 | Last modified: May 18, 2023.
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!
Herby and so creamy, we love to serve this salad 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.
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!
Honey Dijon Asparagus Pasta Salad
Makes 4-6 servings.
Ingredients:
250 grams (8 oz) organic durum wheat pasta (I used gemelli)
1 cup asparagus, trimmed and sliced
1 cup peas, shelled or frozen
5-6 good-sized radishes
1 stalk celery, trimmed and sliced
1 tablespoon fresh dill, chopped
2 teaspoons fresh chives, chopped
More herbs to garnish as desired
Dressing
3 tablespoons mayonnaise
1 heaping teaspoon grainy Dijon mustard
1 teaspoon liquid honey
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 (*see note below). Drain water and let cool.
Once the pasta is cool, 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.
Notes:
How to choose asparagus: Stalks should be 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.
To prep asparagus and peas: Asparagus and peas may be served raw for added crunch. Steaming softens the asparagus slightly and thaws the peas if cooking from frozen.
Storage: Pasta salad may be stored in an airtight container in the refrigerator for 3 to 4 days.
