Asparagus Lemon Basil Pasta Salad

Recipe from Muchin with Maddie.



  • 8 oz. pasta cooked according to package
  • 2 ears of corn, kernels removed (about 1 c. corn)
  • 12 oz. asparagus, cut in 2 inch pieces
  • 8 oz. grape or cherry tomatoes, halved
  • Salt and pepper, to taste
  • 1/2 c. fresh basil, chiffonade


  • 3 TBSP lemon juice
  • 3 TBSP olive oil
  • 2 garlic cloves, minced
  • 1/2 tsp. dijon mustard
  • 1 tsp. honey or maple syrup
  • Salt and pepper to taste


  1. Preheat oven to 425 degrees. On a baking sheet, add asparagus and drizzle with olive oil and season with salt and pepper and then toss to coat. Roast for 12 – 15 minutes. Then set aside to cool.
  2. Meanwhile cook pasta according to package. Once done, drain and then set aside to cool.
  3. Add dressing ingredients to jar or bowl and shake or whisk until combined.
  4. Add pasta, corn, asparagus, and tomatoes to a large bowl and then add the dressing and toss to coat. Top with the basil.

Asparagus Lemon Basil Pasta Salad:

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