As the weather warms up and fresh produce fills the markets, there’s nothing quite like a vibrant pasta salad to celebrate the season. This Lemon Asparagus Pasta Salad with Chickpeas is light, zesty, and packed with flavor. Tender asparagus, hearty chickpeas, and al dente pasta come together with a bright lemon vinaigrette and fresh dill to create a dish that’s perfect for spring and summer.
Whether you’re meal prepping for the week, planning a picnic, or looking for an easy side dish for your next barbecue, this salad checks all the boxes. It’s simple, nourishing, and bursting with color—and it just happens to be vegan-friendly, too. Let’s dive in!
Why You’ll Love This Asparagus Pasta Salad Recipe
If you’re looking for the perfect spring or summer dish, this lemon asparagus pasta salad is a total win. It’s light, bright, and bursting with fresh flavor—like sunshine in a bowl.
Whether you’re bringing it to a barbecue, packing it for lunch, or just whipping it up for a quick dinner, it’s a great way to use up those fresh spring veggies.
Ingredients & Substitutions
Pasta Salad Base
- Type of pasta: Orzo is our go-to, but bowtie pasta, penne, or rotini are all great choices. Just follow the package directions for cooking pasta until al dente.
- Fresh asparagus: Thin asparagus is ideal. You want chopped asparagus that’s tender but still slightly crisp.
- Chickpeas: Canned chickpeas make this an easy recipe. A great source of plant-based protein.
- Olive oil: Used for cooking the asparagus and adds richness.
- Fresh dill: Brings a fragrant, almost grassy note—fresh herbs make all the difference.
- Lemon vinaigrette: Bright and tangy with lemon juice, lemon zest, a touch of maple syrup, white wine vinegar, and Dijon mustard.
- Salt & pepper: Essential seasoning to bring everything to life.
Optional Add-ins
- Feta cheese: Go with vegan feta if needed. It adds a salty creaminess that pairs perfectly with the asparagus.
- Arugula: Toss in at the end for peppery goodness.
- Red onion or green onions: For bite and color.
- Cherry tomatoes: Halved for juicy pops of flavor.
- Fresh basil: Adds more herby freshness.
- Green peas or sweet peas: Another spring veggie that blends in beautifully.
Helpful Tools
- Large pot of salted water: For boiling the pasta. Always salt the water—it’s your first chance to add flavor.
- Skillet: To sauté the asparagus quickly over high heat.
- Vegetable peeler: Optional, for peeling woody asparagus stems.
- Small mixing bowl: For whisking up the vinaigrette.
- Large bowl: For combining everything together.
- Food processor: If you want a smooth creamy dressing.
- Airtight container or cover with plastic wrap: For storing leftovers.
How to Make This Lemon Asparagus Pasta Salad with Chickpeas
Step 1: Cook the Pasta
Bring a large pot of salted water to a boil and cook pasta until al dente per the package directions. Drain and rinse under cold water to stop the cooking process.
Step 2: Sauté the Asparagus
Trim and cut your asparagus into bite-size pieces. Add olive oil to a skillet and cook over medium to high heat for about 5–8 minutes. You want the asparagus bright green with a little char.
Step 3: Cool the Ingredients
Let the asparagus cool. If you’re in a hurry, spread it on a baking sheet or pop it into an ice bath to speed up the cooling.
Step 4: Mix & Serve
In a large bowl, combine the cooked pasta, asparagus, chickpeas, fresh dill, and lemon vinaigrette. Add salt and pepper to taste.
Optional but delicious: top with feta cheese, a few handfuls of arugula, or cherry tomatoes. Gently toss everything and serve at room temperature or chilled.
You can use a store bought dressing or make my homemade Lemon Vinaigrette Recipe here.
Tips & Tricks
- Shock the pasta and asparagus with cool water or an ice bath to preserve that fresh spring green.
- This is an easy pasta salad recipe to make ahead—just leave out the arugula and add it before serving.
- Don’t overcook the pasta or asparagus! Mushy texture is the enemy here.
- Adjust the dressing ingredients to your taste. Want it creamier? Add a spoonful of tahini or vegan mayo.
- This salad tastes even better after sitting for a few hours in the fridge.
Serving Suggestions
- Serve as a perfect side dish for grilled tofu, burgers, or picnic sandwiches.
- Add more chickpeas or top with avocado to make it a complete meal.
- Fantastic for summer menus or spring potlucks.
How to Store Leftovers
- Store in an airtight container in the fridge.
- Best eaten within 3 days.
- If it looks dry, just toss with a splash of olive oil or extra lemon juice before serving.
Variations to Try
- Creamy asparagus pasta salad: Add vegan sour cream, tahini, or Greek yogurt to the dressing.
- Add green beans, frozen peas, or sweet peas for extra greens.
- Sprinkle with sunflower seeds or sesame seeds for crunch.
- Use your favorite pasta shape—bow tie, rotini, or penne work well.
Nutrition Highlights
- Loaded with fiber, protein, and iron from the chickpeas.
- Fresh herbs and olive oil add antioxidants and healthy fats.
- Naturally dairy-free and easily made gluten-free.
When Is Asparagus Season?
Spring is asparagus season, typically peaking from March to June. Look for thin asparagus stalks with tight tips and bright green color. That’s when you know it’s fresh and perfect for this dish!
Pasta Recipe FAQs
Yes! Preparation tips:
- Thaw completely
- Pat dry with paper towels
- Frozen asparagus works but will be softer
Top choices:
- Orzo (traditional)
- Bowtie (farfalle)
- Penne
- Rotini
Easy modifications:
- Use GF pasta
- Check dressing ingredients
- Verify all packaged items
Meal prep guidelines:
- Stores 2-3 days refrigerated
- Flavors improve overnight
- Keep dressing separate if possible
Dressing options:
- Store-bought works in a pinch
- Homemade lemon vinaigrette recommended
- Adjust ratios: 3:1 oil to acid
Lemon Asparagus Pasta Salad with Chickpeas
Ingredients
Pasta Salad
- 1 bunch asparagus
- 1 tbsp extra virgin olive oil
- ½ bunch fresh dill, chopped
- 1 ½ cups dry orzo
- 1 19 oz can chickpeas, rinsed and drained
- ⅓ cup lemon vinaigrette add up to ¾ cups if you like more dressing
- salt & pepper to taste
Optional Extras
- ¾ cups feta cheese use vegan if desired
- 2-3 large handfuls arugula
Instructions
Cooking
- Cook the pasta al dente in salted boiling water according to package instructions.
- Chop the asparagus into bite-sized pieces and cook in a skillet with olive oil on medium heat for 5-8 mins or until bright green and lightly charred. Remove from the pan and set aside to cool.
- Once the pasta is cooked, rinse it under cool water to stop the cooking process.
Assembly
- In a large mixing bowl, add the cooked pasta, asparagus, dill, chickpeas, and lemon vinaigrette. Season with salt and pepper to taste and toss to combine.
- Top with crumbled feta and arugula if desired and give it a very gentle mix. Serve, and enjoy!
Notes
Nutrition
Conclusion: Lemon Asparagus Pasta Salad with Chickpeas
This lemon asparagus pasta salad with chickpeas is everything you want in a spring or summer dish—fresh, bright, tangy, and super satisfying. It’s an easy recipe that doubles as a main dish or a perfect side dish and is ideal for meal prep. So grab that fresh asparagus while it’s in season, and toss up a bowl of sunshine. Your taste buds (and your guests) will thank you.
