Can I make this salad ahead of time?

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.

Is this recipe keto and low-carb?

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.

Can I make it dairy-free?

Absolutely. Swap the Greek yogurt for a plant-based alternative like unsweetened coconut yogurt. The rest of the ingredients are naturally dairy-free.

What can I serve with asparagus pasta salad?

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.

Are the leftovers good the next day?

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.

Can I add other veggies or toppings?

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 Recipe

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