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Asparagus Pasta Salad


Recipe courtesy of Pete Luckett


  • 1 lb (500 g) asparagus spears
  • 2 cups (500 ml) rotini, cooked and drained
  • 1/2 cup (125 ml) celery, finely chopped
  • half of a green pepper, seeded and finely chopped
  • half of a small English cucumber, finely chopped
  • one scallion, finely chopped
For the dressing:
  • 1 cup (250 m) mayonnaise
  • 1/2 cup (125 ml) plain yogourt
  • 2 Tbsp (30 ml) freshly squeezed lemon juice
  • 1 Tbsp (15 ml) fresh dill, chopped
  • 1 tsp (5 ml) garlic salt
  • freshly ground black pepper


  1. Steam the asparagus spears for about 5 minutes, until just tender. Drain, plunge into cold water, drain again and pat dry with paper towel.
  2. In a large bowl, combine the dressing ingredients. Gently fold in the cooked pasta, chopped celery, green pepper, cucumber, scallion and asparagus. Cover and refrigerate for at least 1 hour before serving.
  3. Serve this creamy salad on top of a bed of slightly bitter salad leaves, such as mesclun. As with most pasta salads, the flavour deepens if left in the refrigerator for at least 1 hour and preferably overnight. Serves 4.
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