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Is there anything more satisfying than a fresh, veggie-packed pasta salad on a warm spring day? This asparagus pasta salad is one of those simple dishes that feels special without being fussy. It’s light, creamy, and comes together in about 20 minutes—just the kind of recipe I reach for when I want something quick, healthy, and full of flavor.
With crisp asparagus, crunchy radishes, and a bright lemony dressing, this salad checks all the boxes for a refreshing side or a light main. It’s also a perfect fit for spring gatherings, easy weeknight dinners, or even your Easter brunch spread.
If you’re trying to eat low-carb or follow a keto lifestyle, you’ll love the swap of traditional pasta for tender zucchini noodles. It keeps things light but still hearty, making it a smart choice for anyone looking for healthy dinner ideas that don’t skimp on taste.
What You’ll Need
This asparagus pasta salad keeps things simple with fresh, easy-to-find ingredients that come together for a bright and satisfying dish. Here’s what you’ll need to make it:
Salad:
- 4 medium zucchini, spiralized
- These take the place of traditional pasta, keeping the dish low-carb and keto-friendly.
- 1 pound asparagus, trimmed and cut into 1-inch pieces
- Crisp and tender, asparagus adds the perfect seasonal crunch.
- 1 cup frozen peas
- A pop of sweetness and color that balances the dish.
- 1 cup radishes, halved and thinly sliced
- Peppery and crisp, they bring a bold bite and pretty color.
- ¼ cup fresh parsley, chopped
- Brightens the salad with fresh, herbal notes.
- 2 tablespoons fresh dill, finely chopped
- Adds a classic spring flavor that pairs well with lemon.
Lemon Yogurt Dressing:
- ¼ cup full-fat Greek yogurt
- Creamy and tangy, it forms the base of the dressing.
- ¼ cup olive oil
- Smooths out the dressing and helps coat the veggies evenly.
- 1 clove garlic, minced
- Adds depth and a subtle kick.
- 3 tablespoons fresh lemon juice
- Brings a bright, zesty flavor that ties everything together.
- 1 teaspoon lemon zest
- Intensifies the lemony aroma and taste.
- ½ teaspoon salt
- Enhances all the flavors.
- Black pepper, to taste
- Adds balance and a bit of warmth.
All of these ingredients work together to create a creamy, zesty salad that’s perfect for spring meals, Easter lunch, or a healthy weeknight dinner.
Detailed Cooking Instructions
This asparagus pasta salad comes together in a few easy steps—and yes, you really can make it in about 20 minutes. Just follow along, and you’ll have a fresh, creamy, and satisfying dish ready in no time.
1. Prep the Zucchini Noodles
Start by spiralizing the zucchini.
- Place the noodles in a colander and sprinkle them with a pinch of salt.
- Let them sit for about 10 minutes to draw out excess moisture.
- After that, gently pat them dry with a clean towel or paper towels. This helps keep the salad from getting watery later.
2. Blanch the Vegetables
While the zucchini rests, bring a medium pot of water to a boil.
- Add the asparagus and cook for 2 minutes.
- Then add the peas and cook for 1 more minute.
- Immediately drain and transfer the veggies to a bowl of ice water. This stops the cooking and keeps the colors bright.
- Drain again and pat dry with a towel.
3. Make the Lemon Dressing
In a small bowl, whisk together:
- Greek yogurt
- Olive oil
- Minced garlic
- Lemon juice
- Lemon zest
- Salt and pepper
Whisk until the dressing is smooth and creamy. Taste and adjust the seasoning if needed.
4. Toss the Salad
In a large bowl, combine:
- The zucchini noodles (patted dry)
- The blanched asparagus and peas
- Sliced radishes, parsley, and dill
Pour the lemon dressing over everything and toss gently until all the vegetables are lightly coated.
5. Serve or Chill
You can serve the salad right away, or chill it in the fridge for a cooler, more refreshing flavor.
- It keeps well for up to 3 days in an airtight container.
- Great for next-day lunches, meal prep, or a quick Easter side dish.
This recipe is flexible, fast, and full of spring flavor—perfect for healthy eating without the fuss.
Tips & Tricks
Want to get the most out of your asparagus pasta salad? These tips will help you keep it fresh, flavorful, and just the way you like it.
Keep the Zucchini Noodles Crisp
- After salting, don’t skip patting them dry.
- Too much moisture can make the salad soggy, especially if you’re storing it.
Blanch, Don’t Overcook
- Asparagus and peas should stay crisp-tender.
- Blanching them quickly, then shocking in ice water, keeps them bright and snappy.
Adjust the Dressing to Taste
- Like it tangier? Add a bit more lemon juice.
- Want it thicker? Use more Greek yogurt.
- Prefer it dairy-free? Try unsweetened coconut yogurt or mashed avocado.
Make It Ahead
- This salad tastes great cold, making it ideal for meal prep or gatherings.
- You can prep everything in advance and toss with dressing just before serving.
Serve It Your Way
- Enjoy it as a light lunch, a side dish at your Easter brunch, or topped with grilled chicken or shrimp for a fuller meal.
- It also pairs well with other spring meals like roasted veggies or a simple soup.
Storage Tips
- Store leftovers in an airtight container in the fridge for up to 3 days.
- Not freezer-friendly, but it holds well chilled for picnics, lunches, and parties.
These small touches make a big difference, especially if you’re planning ahead for Easter meals, spring gatherings, or just a busy week of healthy eating.
Why It’s Healthy
This asparagus pasta salad isn’t just fresh and flavorful—it’s also packed with real nutritional benefits that fit into a variety of healthy eating plans.
Low-Carb and Keto-Friendly
- Swapping traditional pasta for zucchini noodles keeps carbs low while adding fiber and hydration.
- It’s a smart choice for those following keto, paleo, or general low-carb diets.
Veggie-Rich and Light
- Every bite is loaded with non-starchy vegetables like asparagus, peas, radishes, and zucchini.
- These veggies are high in vitamins, minerals, and antioxidants that support overall health.
High in Healthy Fats
- The olive oil and full-fat Greek yogurt in the dressing provide healthy fats that help you stay full longer—without needing heavy or processed ingredients.
Protein-Packed (Optional Add-ins)
- The base salad is light, but you can easily add grilled chicken, boiled eggs, or salmon for a protein boost.
- It’s flexible for a balanced dinner, a post-workout lunch, or a light Easter meal.
Naturally Gluten-Free
- Since there’s no wheat-based pasta, this dish is safe for gluten-free eaters and a great alternative to traditional spring or Easter pasta salads.
Whether you’re working toward weight loss, managing carbs, or simply looking for a healthy dinner idea, this recipe offers real nourishment without sacrificing taste or texture.
You Might Also Like
If you loved this asparagus pasta salad, here are a few more recipes that bring the same balance of fresh flavor and healthy simplicity—perfect for spring meals or Easter gatherings:
- Creamy Mushroom and Spinach Stuffed Chicken
A hearty, protein-rich dinner with a creamy filling that pairs beautifully with roasted veggies or a light salad. - Lemon Butter Garlic Shrimp Pasta – A Quick Easter Meal
This quick seafood pasta is bright, buttery, and ready in under 30 minutes—great for weeknights or special occasions. - Thai Coconut Curry Mussels – Easy, Creamy Seafood Recipe
Light yet full of bold flavor, these mussels simmer in a rich coconut curry broth for a dish that feels indulgent but stays healthy. - Easy Mediterranean Quinoa Power Bowl for a Healthy Meal
Loaded with fresh veggies, protein, and healthy fats, this bowl is perfect for clean eating, meal prep, or a colorful lunch.
Frequently Asked Questions
Yes! You can prep all the ingredients in advance and store them separately. For the best texture, toss everything with the dressing just before serving. It also holds up well fully assembled for up to 3 days in the fridge.
It is. By replacing pasta with spiralized zucchini, this salad keeps carbs low while still feeling satisfying. The creamy Greek yogurt dressing adds healthy fats without weighing it down.
Absolutely. Swap the Greek yogurt for a plant-based alternative like unsweetened coconut yogurt. The rest of the ingredients are naturally dairy-free.
It’s a great side for grilled chicken, shrimp, or salmon. You can also enjoy it as a light main dish or add protein on top. It fits nicely into Easter brunch, spring lunches, or light weeknight dinners.
Yes, they’re great chilled. Just be sure to store the salad in an airtight container in the fridge. It may release a little water from the zucchini, so give it a quick toss before serving.
Yes! It’s a colorful, mild dish that many kids enjoy. You can even slice the veggies a bit smaller for easier bites or use milder herbs if needed.
Definitely. Try cherry tomatoes, cucumbers, olives, or even crumbled feta. This salad is easy to customize with whatever’s in season or already in your fridge.
Perfect Asparagus Pasta Salad – Quick & Low-Carb
- Prep Time: 10 minutes
- Cook Time: 5 minutes
- Total Time: 15 minutes
- Yield: 4 servings
- Category: Brunch
- Method: No-Cook
- Cuisine: Mediterranean
- Diet: Gluten Free
Description
This asparagus pasta salad is fresh, crunchy, and full of vibrant spring flavors. Instead of traditional pasta, zucchini noodles keep it low-carb and keto-friendly, while a creamy lemon yogurt dressing ties everything together. Whether you’re prepping for Easter brunch, a quick weeknight meal, or a healthy side dish, this recipe is simple, delicious, and packed with nutrients.
Ingredients
For the Salad:
- 4 medium zucchini, spiralized
- 1 lb asparagus, trimmed and cut into 1-inch pieces
- 1 cup frozen peas
- 1 cup radishes, thinly sliced
- ¼ cup fresh parsley, chopped
- 2 tbsp fresh dill, finely chopped
For the Dressing:
- ¼ cup full-fat Greek yogurt
- ¼ cup olive oil
- 1 clove garlic, minced
- 3 tbsp lemon juice
- 1 tsp lemon zest
- ½ tsp salt
- Black pepper, to taste
Instructions
1️⃣ Prep the Zucchini:
- Spiralize the zucchini and place in a colander.
- Sprinkle with a pinch of salt and let sit for 10 minutes.
- Pat dry to remove excess moisture.
2️⃣ Blanch the Vegetables:
- Bring a pot of water to a boil. Add asparagus and cook for 2 minutes.
- Add peas and cook for 1 more minute.
- Drain and transfer to an ice bath. Pat dry.
3️⃣ Make the Dressing:
- In a bowl, whisk together Greek yogurt, olive oil, garlic, lemon juice, zest, salt, and pepper until smooth.
4️⃣ Assemble the Salad:
- In a large bowl, combine zucchini, asparagus, peas, radishes, parsley, and dill.
- Pour the dressing over and toss gently.
5️⃣ Serve & Store:
- Serve immediately or chill for up to 3 days.
Notes
💡 Make-Ahead Tip: Prep everything ahead and store separately; toss before serving.
🌿 Dairy-Free Option: Swap Greek yogurt for unsweetened coconut yogurt.
🥗 Add Protein: Top with grilled chicken, shrimp, or salmon for a full meal.
Nutrition
- Serving Size: 1 bowl
- Calories: 180 kcal
- Sugar: 3 g
- Sodium: 150 mg
- Fat: 14 g
- Saturated Fat: 2 g
- Unsaturated Fat: 12 g
- Trans Fat: 0 g
- Carbohydrates: 10 g
- Fiber: 3 g
- Protein: 5 g
- Cholesterol: 1 mg
Keywords: asparagus pasta salad, keto pasta salad, spring asparagus pasta salad, low carb asparagus salad, healthy Easter salad
Save This Recipe for Later
Planning your Easter menu? Or just looking for a light and refreshing dish to add to your weekly rotation? Don’t forget to save this one!
Delicious Asparagus Pasta Salad – A Creamy, Low-Carb Spring Favorite
Creamy Asparagus Pasta Salad – A Fresh & Delicious Keto Side Dish
