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–+ servings
5 from 3 votes

Roasted Asparagus Pasta Salad

This Roasted Asparagus Pasta Salad with red wine vinaigrette is a summer staple.  Beans, mozzarella, olives, and tomatoes add even more flavor.
Prep Time10 minutes
Cook Time35 minutes
Total Time45 minutes
Servings: 6
Print Recipe

Ingredients

For the asparagus:

  • 12 oz asparagus spears, cut on the bias to 1 inch pieces
  • ¼ tsp sea salt
  • 2 Tbsp olive oil
  • 2 tsp red wine vinegar

For the tomatoes and olives:

  • 10 oz tomatoes, cherry or grape, cut in halves
  • 2 Tbsp olive oil
  • ½ tsp sea salt
  • ⅓ cup manzanilla olives, sliced (kalamata olives would also be great)

For the dressing:

  • ½ cup olive oil
  • 1 clove garlic, minced
  • 2 Tbsp red wine vinegar
  • 2 Tbsp Vegenaise, (or mayonnaise)
  • 3 tsp maple syrup
  • ½ tsp sea salt
  • 1 pinch black pepper

Everything else:

  • ⅓ cup mozzarella cubes, freshly cubed (omit to keep this meal vegan)
  • 1 15 oz can garbanzo beans, drained
  • 1 15 oz can dark red kidney beans, drained
  • ¾ pound spaghetti
  • 2 Tbsp fresh parsley, minced

Instructions

Make the dressing

  • In a small bowl, whisk together all the dressing ingredients until the dressing emulsifies. Set the dressing aside while you prepare the other components of the meal. (Now is also a good time to cube the mozzarella, if using.)

Cook the tomatoes and olives

  • Add the olive oil, tomatoes, olives, and salt to a skillet. Turn the heat on to medium-high, and cook for 6 minutes. The tomatoes will begin to break down and release their juices.
  • If the pan is a little dry, add an additional Tbsp of olive oil, then turn the heat down to low and cook the tomatoes and olives for an additional 9 minutes.
  • Turn the heat off, and add the drained chickpeas and dark red kidney beans to the skillet. Mix the beans in with your spatula until they are fully incorporated into the tomatoes and olives. Set the mixture aside.

Roast the asparagus

  • While the tomatoes and olives cook, roast the asparagus.
  • Preheat the oven to 375 degrees. Add the asparagus, salt, red wine vinegar, and olive oil to a baking sheet. Toss everything together with your hands, then spread the asparagus out evenly on the baking sheet.
  • Roast the asparagus for 10 minutes. Take the asparagus out of the oven and lightly toss the asparagus with your spatula. The asparagus is done, set aside.

Make the spaghetti

  • While the asparagus roasts, cook the spaghetti. Drain the spaghetti once it finishes cooking, and save ½ cup of the pasta water.

Compile the pasta salad

  • Put the drained spaghetti back in the pot you cooked it in. Add the tomato/olive/bean mixture, the roasted asparagus, and the minced parsley to the pasta. Give everything a light toss with tongs or a large spoon and fork, then add about half of the dressing.
  • Toss the dressing into the pasta mixture until it evenly coats everything. Taste, and add more dressing, if desired. If the dressing ratio and flavor is good, but the dish is a little dry, toss in a few Tbsp of the reserved pasta water.
  • Continue adding dressing and/or pasta water until your desired flavor and moisture level is reached.
  • Now toss the mozzarella cubes into the pasta salad. The mozzarella will melt slightly.

Serve and enjoy!

  • Serve this pasta salad alone, or with a salad. Enjoy!

Notes

This dish is vegetarian.
This dish is vegan if you omit the mozzarella.
This dish is gluten-free if you use gluten-free pasta.
Serve this pasta with a salad.