Asparagus and Pasta Salad
Recipe type: Salad
Prep time: 
Cook time: 
Total time: 
Serves: 8
  • 16 oz. pasta (I use brown rice pasta to make this gluten-free)
  • 2 lbs. asparagus, cut into bite-size pieces
  • 1 16 oz. can olives, drained
  • 2 cups cherry tomatoes
  • 1 sweet pepper, diced
Dressing Ingredients:
  • ¼ cup lemon juice
  • ¼ cup olive oil
  • 1 tablespoon cider vinegar
  • 2 - 3 cloves garlic, minced
  • 1 teaspoon honey
  • 1 teaspoon oregano
  • 1 teaspoon basil
  • ½ teaspoon thyme
  • ¼ teaspoon rosemary
  • pinch of salt
  • dash pepper
  1. Cook pasta according to package directions.
  2. Steam asparagus for 6 - 8 minutes or until asparagus is tender. ( I use a pasta pot with a steamer basket).
  3. While the pasta and asparagus are cooking, mix the dressing ingredients together in a large bowl.
  4. When the pasta is al dente, drain the water and rinse the pasta under cold water until the pasta is cool. When the asparagus is fork tender, remove it and let it sit to cool.
  5. Add the olives, tomatoes, and peppers to the bowl. Then add the asparagus and pasta. Toss to thoroughly coat the pasta and veetables with the dressing.
  6. Chill in the refrigerator for 2 hours. Toss again before serving.
Recipe by Premeditated Leftovers™ at