Creamy Asparagus Lemon Pasta Salad in a red bowl on a rustic wood backdrop
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5 from 4 votes

Creamy Lemon Asparagus Pasta Salad

This Creamy Asparagus Lemon Pasta Salad is fresh & delicious, super easy to make, and perfect for quick mid week meals, make ahead lunches and gatherings!
Prep Time5 mins
Cook Time10 mins
Total Time15 mins
Course: Lunch, Salad, Side Dish
Cuisine: Gluten-free option, oil-free option, vegan
Servings: 8 servings as a side
Calories: 268kcal
Author: Melanie McDonald


  • 500g | 17 oz pasta shapes , use your favourite kind (gluten-free-free if necessary)
  • 1lb | 1 bunch fresh asparagus, ends trimmed , green beans, broccoli or artichoke hearts make great subs
  • 2 lemons , juice and zest
  • 1 tablespoon maple syrup
  • 260g | 1 very packed cup silken tofu , or ½ cup (8 tablespoons) cashew butter for a soy-free version
  • ½ teaspoon Frontier Co-op Garlic Powder
  • 1 teaspoon Frontier Co-op Oregano
  • 1 teaspoon Frontier Co-op Crushed Red Chili Pepper Flakes , plus more for garnish
  • 1 - 4 tablespoons whole grain mustard , add to taste or you can omit if you don't like mustard
  • Around 120mls | ½ cup plant-based milk , you might need a little more or less. Just add enough to get a thick but pourable dressing consistency, like the texture of full-fat coconut milk
  • salt , to taste
  • pepper , to taste


  • Wash and trim the asparagus then cut into 1 inch pieces.
  • Bring a large pan of salted water to a rolling boil.
  • Cook the pasta according to the directions on the packet.
  • While the pasta is cooking add all of the other ingredients (except the asparagus) to a blender and blend until smooth. Add the mustard and seasoning gradually to taste, and start off with only half the milk then add more to thin if necessary. 
  • Add the asparagus to the boiling pasta for the last 3 minutes of cooking time or sauté gently in a pan with a drop of olive oil and a sprinkle of salt and pepper until just tender.
  •  If sautéing immediately remove from the heat once tender and remove from the hot pan so it doesn't continue cooking. 
  • Use a colander to drain the pasta (and asparagus if you cooked them together) then rinse well with cold water to cool it and stop it cooking anymore. Or don't if you want the pasta salad to be slightly warm when you eat it. 
  • Pour the pasta and asparagus into a large bowl then stir through the dressing. 


The pasta salad will keep for a couple of days in the fridge but the sauce might dry out a little bit. To make it as good as new just add a tablespoon or two of water and stir well before serving. 


Serving: 1x 170g serving | Calories: 268kcal | Carbohydrates: 52g | Protein: 11g | Fat: 1.9g | Sodium: 97mg | Fiber: 4g | Sugar: 5g | Vitamin A: 10% | Vitamin C: 14% | Calcium: 4% | Iron: 19%