Asparagus pasta salad with avocado dressing is the perfect picnic pasta salad. This fresh, flavorful mix of veggies and curly pasta take a tumble in a bright lemon avocado dressing.
recipe originally published July 3, 2014
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Why everyone loves this pasta salad
Everyone loves pasta salad, and this asparagus pasta salad with avocado dressing will be your spring and summer go to. This recipe uses the best of summer crops: fresh corn from the cob, roasted asparagus, and juicy garden tomatoes.
Another thing to love about this salad is that it can be made year round. Canned or frozen corn works, and a bold flavored sun dried tomato takes the place of those from your garden. Store bought cherry tomatoes work too.
Mayo free picnic pasta salad
Picnic or potluck, this asparagus pasta salad is the perfect dish to bring!
Since going vegan, mayonnaise does not wig me out as it used to. It’s simply an oil-based condiment now, rather than something made with eggs – another item I didn’t want to eat.
The mayo we use is plant based, and I still don't always want to bring it to an outdoor BBQ situation, or even a potluck style party. Much like our mango edamame quinoa salad and our cauliflower cashew confetti salad, this perfect picnic pasta salad is light and fresh and mayo free!
Also great meal prep dish, asparagus pasta salad is on repeat all summer long. I make a batch and we enjoy it through the week.
Or I will make a double batch when I am bringing it to a potluck. That way, we have more waiting for us at home, since this is a recipe that yields an empty bowl at the end of the potluck.
Lemon avocado sauce variations
Like a savory version of this Es Pokat avocado drink, this easy avocado sauce is incredibly versatile! My favorite way to use it is with recipes like this - a cold pasta salad.
Add hot sauce for a spicy avocado sauce, or your favorite fresh herbs. Adding roasted garlic cloves is one of my favorite ways to add great flavor to this healthy sauce.
Avocado sauce is not only versatile in the flavor variations, but also the foods you enjoy it with.
- a warm pasta topping
- vegetable dip
- dressing for mixed greens salad
- sandwich or wrap spread
- quinoa or grain salad
How to roast asparagus
Every time I make this pasta salad, I think I need to use double the amount of asparagus. There is never enough for me. So go ahead and take that as a cue to use two bunches...
Roast asparagus is an integral part of this recipe, it is also one a favorite on its own. A super flavorful side dish that is also so very simple.
Once you clean, trim, and snap those asparagus spears, you just drizzle with a bit of olive oil (or fresh lemon if you are oil free), salt and pepper. Remove from the oven and turn once halfway through the cooking, and you have a delicious dish that most everyone loves.
I could eat an entire pan standing at the stovetop.
More picnic recipes
- Lemon Piccata Potato Salad
- Mango Quinoa Salad
- Spicy Vegan Chorizo Queso
- Buffalo Chicken Dip
- Easy Gluten Free Vegan BBQ Sauce
- Retro Jello Salad
- Hawaiian Mac Salad
- Vegan Goat Cheese Bacon Wrapped Dates
- Best Vegan Mushroom Burgers
- Herb Cheese Peppadew Peppers
- Grain Free Chocolate Chip Cookies
- Vegan Cranberry Chicken Salad
- Spicy Chipotle Kabocha Dip
How long does pasta salad last?
My rule for maximum flavor and freshness is to enjoy this recipe within three days.
Refrigerate in a glass container with a tightly fitting lid.
Did you make this asparagus pasta salad?
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Asparagus Pasta Salad with Avocado Dressing
The perfect picnic pasta salad. This fresh, flavorful mix of veggies and curly pasta take a tumble in a bright lemon avocado dressing.
Ingredients
Avocado Dressing
- ½ ripe avocado
- juice and zest of 1 lemon
- 2 tablespoons water
- 1 tablespoon dried oregano
- ½ teaspoon sea salt
pasta salad
- 3 fresh roasted corn on cob (or 8 ounces frozen / canned)
- 1 bunch fresh asparagus
- ½ pint fresh cherry tomatoes, sliced in half
- 3 teaspoons olive oil
- ½ teaspoon sea salt
- 1 pound gluten free pasta (fusilli or another curly noodle)
- 3 ounces dehydrated sun dried tomatoes, chopped (or jarred in oil)
Instructions
Make avocado dressing
- Peel and pit the ½ avocado.
- Place avocado in blender with lemon juice, zest, water, oregano and salt.
- Blend until smooth, adding more water as needed.
Prep and roast asparagus + corn
- Preheat oven to 400 °F.
- Remove all husks and silk from corn. Drizzle with 2 teaspoons olive oil and wrap each cob in foil.
- If using frozen corn or canned, skip the previous step. Defrost / drain frozen or canned corn and set aside.
- Run asparagus stalks under cold water to rinse clean. Trim rough ends with a knife, or snap them where they naturally break by bending with your hands. Trim any rough points.
- Pile trimmed asparagus on baking sheet. Drizzle with 1 teaspoon olive oil and toss to coat. Arrange asparagus in a single layer on baking sheet, sprinkle with sea salt.
- Add both asparagus and corn to preheated 400 °F oven.
- Roast asparagus for 10 minutes. Remove after 10 minutes and using tongs, carefully flip asparagus. Return to oven and roast for another 10-12 minutes.
- Leave corn in oven to continue roasting for another 8-10 minutes. Foil wrapped corn generally cooks in 30 minutes in a 400 °F oven.
Make pasta salad
- Meanwhile, boil pasta according to package directions.
- While pasta cooks, slice fresh tomatoes and chop sun dried tomatoes. If using dehydrated tomatoes, place them in warm water to rehydrate. Set aside. Drain before adding to pasta.
- Once corn is cool enough to handle, carefully slice corn from cob.
- Once pasta is cooked, drain and return to pot.
- Add avocado sauce, corn, asparagus, fresh and sun dried tomatoes. Toss to coat.
- Transfer to serving bowl if serving right away, or set aside to cool completely before storing in refrigerator.
Notes
dairy, egg, soy and gluten free, vegan recipe
Lemon avocado sauce variations
Like a savory version of this Es Pokat avocado drink, this easy avocado sauce is incredibly versatile! My favorite way to use it is with recipes like this - a cold pasta salad.
Add hot sauce for a spicy avocado sauce, or your favorite fresh herbs. Adding roasted garlic cloves is one of my favorite ways to add great flavor to this healthy sauce.
Use sesame oil in place of the lemon for a totally different flavor.
Avocado sauce is not only versatile in the flavor variations, but also the foods you enjoy it with:
- a warm pasta topping
- vegetable dip
- dressing for mixed greens salad
- sandwich or wrap spread
- quinoa or grain salad
How long does pasta salad last?
My rule for maximum flavor and freshness is to enjoy this recipe within three days.
Refrigerate in a glass container with a tightly fitting lid.
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Nutrition Information:
Yield:
12Serving Size:
1 cupAmount Per Serving: Calories: 236Total Fat: 2gCholesterol: 0mgSodium: 177mgCarbohydrates: 16gFiber: 5gSugar: 1gProtein: 2g
nutrition calculations results vary by calculator, are for informational purposes only, and are not intended to replace medical advice or treatment.
about Kristina:
Kristina is spabettie! She found cooking at an early age, and created spabettie in 2010 to share vegan recipes. Kristina turned her culinary training into sharing vibrant vegan food! Read more...
spabettie / Kristina Sloggett is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to Amazon.com.
chrysta@noshed says
This looks absolutely delicious. I have the same feelings you do about mayo so I really love the lemony avocado dressing. Super summery. I dig it!
Kim - Liv Life says
Love, love, did I mention love? That avo dressing!!
Arman @ thebigmansworld says
Picnics are NOT complete without a pasta salad and if you say it's perfect, I take your word for it.
Look at that asparagus.
Bou Shin says
Those salads (especially the one with sun-dried tomato) look perfect! Mmmm!
Nancy Rose Eisman says
This looks amazing, with favorite ingredients I hadn't thought to put together before. Thanks so much!
Eileen says
This salad looks like such an excellent summery treat! (Of course salads are treats. Why not?) That dressing sounds particularly delightful. Avocado forever!
Heather (Where's the Beach) says
Oh friend, you always make the most amazing recipes and your photos are the icing on the cake. I don't like avocados, but I would be willing to give this recipe a shot hands down no questions. Thank you for your inspiration! I hope you have a wonderful holiday weekend.