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Pesto Pasta Salad with Balsamic Tomatoes and Asparagus

by 45 Comments

Get ready, it’s 4th of July week.

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Okay, I’m not going to be posting a recipe every day or anything, but I’m particularly excited for this Independence Day because I’m going on vacation


I don’t go on vacation often. (Do college visits count as vacation? Let’s go with NO.)

So as you’ve guessed by the title, I’ve got a cookout staple for you today. Pasta salad has always been a favorite of mine. Maybe it’s because I’ve been a vegetarian my whole life, and pasta salad meant that I wouldn’t starve while everyone else feasted on hot dogs and hamburgers. Or maybe it’s because I get to eat carbs and call it salad.

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Talk about having your cake and eating it too, huh?

Most pasta salads have a mayonnaise base. Now, as a vegan, that doesn’t really fly. But also, I’m personally just really grossed out by mayo.

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Hey, if you love it, you do you. I’m not hating. But I cannot and will not ingest anything that mayonnaise has touched.

And as strongly as I detest mayo, I love pesto. So obviously pesto was going all over this pasta salad.

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Honestly though, despite the pesto and the pasta and the asparagus (which I served raw, but feel free to steam it if raw asparagus scares you- I swear it’s good!), the real stars of this dish are the tomatoes.

While your pasta cooks, these cherry tomatoes sit pretty in balsamic vinegar, garlic, and olive oil. By the time they’re tossed with the rest of the salad, they are oozing balsamic deliciousness. Get excited, people.

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This pasta salad would also be great with mozzarella or feta if you’re not vegan. Regardless of the add-ins you choose to try, this dish comes together in under 30 minutes, requires minimal prep, and is truly delicious.

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Take pity on the herbivores and make some pasta salad for your 4th of July, okay?

Enjoy!

title

5.0 from 3 reviews
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Pesto Pasta Salad with Balsamic Tomatoes and Asparagus
Author: 
Recipe type: Lunch
Cuisine: American
Prep time: 
Cook time: 
Total time: 
Serves: 4-6
 
This spiral pasta tossed with basil pesto, lemon asparagus, and balsamic soaked cherry tomatoes is perfect for a light lunch or a summer cookout!
Ingredients
  • 12 oz fusilli or pasta of your choice
  • 10 oz asparagus, washed and trimmed
  • 8 oz cherry tomatoes, sliced in half
  • 3-4 cloves garlic, roughly chopped
  • ⅓ cup olive oil
  • 2 tbsp balsamic vinegar
  • juice of half a lemon
  • 2-3 tbsp pesto
  • salt to taste
Instructions
  1. Combine tomatoes, garlic, olive oil, and balsamic vinegar in an airtight container or jar and set aside.
  2. Bring a heavily salted pot of water to a boil and add pasta. Cook for 5-7 minutes or until al dente. Drain.
  3. Toss asparagus in lemon juice and set aside.
  4. Remove tomatoes from jar and discard oil/vinegar or save (to use as dressing).
  5. Combine pasta, pesto, asparagus, and tomatoes and serve.
Notes
•Feel free to add mozzarella balls or feta, if not vegan
•I served my asparagus raw with lemon, but feel free to steam it if you’d prefer.

 

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Comments

  1. Lauren says

    This looks so yummy! I especially like the idea of soaking the tomatoes to give them extra flavor! I would definitely take this pasta salad over one covered in mayo any day

    Reply

  2. Louisa [Living Lou] says

    Delicious! I have a similar recipe on my site but I add white beans to it for a little extra added protein! Pasta salads are one of my favourites and they are great for packing for school or work. And there is nothing simpler than pesto 🙂

    Reply

  3. Isadora @ She Likes Food says

    I really love every single thing about this pasta salad!! Pesto is my favorite dressing when it comes to pasta and I bet it goes so well with the asparagus and balsamic tomatoes! My tomato plant has been making a bunch of tomatoes lately and I’ve been trying to think of creative recipes to put them in and this one sounds amazing! Happy (almost) 4th of July!

    Reply

  6. DessertForTwo says

    That jar of tomatoes is calling my name! And I hear ya–I don’t eat much meat, which means there’s not a whole lot for me at cook-outs. I would die if this pasta salad was on the table, though! Love it!

    Reply

  9. Ema-Ontheflavorroad says

    Medha!!! You pasta salad looks great! I have never had pesto with asparagus but it sounds so good :)!!! The original pesto pasta recipe has green beans and potatoes, but it is better if eaten warm! My mum has always made it with a kind of pasta named trofie made only with flour and water! I’m sure you would love it!
    I’ll write down this pasta salad and I’ll make it for the next pic nic 🙂
    hang on!…you know what? I think that it can work perfectly even with sun dried tomatoes…what do you reckon?
    have a lovely day :*

    Reply

    • Medha says

      Ema! Thanks for your comment… I love hearing about authentic recipes from your family 🙂 I actually personally don’t like sun dried tomatoes, but they would probably be a cool substitute for someone who doesn’t like balsamic!

      Reply

      • Ema-Ontheflavorroad says

        I see! Anyway your balsamic tomatoes gives freshness sweetness and souerness which is perfect for a pasta salad! Sun dreid tomatoes gives only a stronger taste! I’d go for your version hand down :)!

        Reply

  15. marcie says

    I’m excited! I love the sound of the veggies sitting in that balsamic and flavoring up the pasta salad — I’m all over balsamic deliciousness, as you put it. 🙂 I don’t care for mayo either, so this sounds like the perfect pasta salad for me! Enjoy your vacation!

    Reply

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