Go Back
+ servings
Close up view of Summer Asparagus Pasta on a white plate

Asparagus Pasta Salad

Summer is in the air and there's nothing like a light summer asparagus pasta on a hot day! This dish is so simple and tasty and kids will love helping out.
Course Dinner, Lunch, Main Course
Cuisine American
Total Time 28 minutes
Servings 6
Calories 512kcal


  • 1 teaspoon salt for the pasta water
  • 1 pound pasta (rotini or fusilli)
  • 2 Tablespoon butter
  • 1 bunch asparagus (chopped into 1" pieces)
  • 2 cloves garlic (minced)
  • 3 ounce prosciutto (chopped)
  • 1 pint cherry or grape tomatoes (halved)
  • 4 handfulls arugula
  • 1 medium lemon - zested fully & juiced (or ¼ cup lemon juice)
  • 1 cup milk
  • salt & pepper (to taste)
  • ¾ cup parmesan cheese (finely shredded)


  • Heat water in a sizable pot for pasta. Once boiling, add salt and pasta, and cook according to package. When done, strain the pasta, rinse under cold water and return to pot.
  • Meanwhile, heat a medium-large pan on medium heat and melt butter. Once melted, toss in asparagus and garlic. Cook for 6-10 minutes, turning frequently, until asparagus is bright green and slightly softened. Remove from heat.
  • Add and stir in cooked asparagus, prosciutto, tomatoes and arugula to the pot of pasta.
  • Add the lemon zest (we're into this zester right now!), lemon juice, and milk to the pasta pot. Stir and season to taste with salt & pepper. Top with parmesan cheese as desired.


Serve with extra parmesan cheese sprinkled on top.


Calories: 512kcal | Carbohydrates: 65g | Protein: 20g | Fat: 19g | Saturated Fat: 10g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 6g | Cholesterol: 42mg | Sodium: 783mg | Potassium: 611mg | Fiber: 5g | Sugar: 8g | Vitamin A: 1642IU | Vitamin C: 17mg | Calcium: 243mg | Iron: 3mg