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Asparagus Pasta Salad with Honey Mustard Dressing

This asparagus pasta salad is the perfect dish for spring! Tossed in a delicious honey mustard vinaigrette, it is super flavorful and easy.
5 from 52 votes
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pasta salad

  • 1 pound pasta, cooked
  • kosher salt and pepper
  • 1 pound asparagus, woody stems removed and cut into thirds
  • 1 pint cherry tomatoes, quartered
  • 4 green onions, thinly sliced
  • 8 ounces white cheddar or fontina cheese, cubed
  • ¼ cup chopped fresh herbs, like basil and parsley

honey mustard dressing

  • ¼ cup apple cider vinegar
  • 2 tablespoons honey
  • 2 tablespoons dijon mustard
  • 2 garlic cloves, finely minced or pressed
  • kosher salt and pepper
  • 1/2 cup extra virgin olive oil


  • Bring a pot of salted water to a boil and cook the pasta according to the directions.
  • Heat the olive oil in a skillet over medium heat. Add the asparagus with a pinch of salt and pepper. Cook, tossing often, until the asparagus is bright green in color and slightly softened (like as if you would eat it straight from the pan!), then turn off the heat.
  • In a large bowl, combine the cooked pasta, the asparagus, tomatoes, green onions and cheddar cheese. Pour in the dressing and toss well to combine. Taste the pasta salad and add another pinch of salt and pepper if you find that it needs it (this will depend on how much you use for the boiling pasta, dressing and asparagus!). Stir in the fresh herbs.
  • You can store this in the fridge now until serving, or you can serve it immediately. It will last in the fridge for 2 to 3 days. If you are making it a day or so ahead of time, I suggest tossing in the fresh herbs right before serving.
  • Enjoy!

honey mustard dressing

  • Whisk together the vinegar, honey, mustard, garlic and a big pinch of both salt and pepper. Stream in the olive oil while whisking until it’s emulsified. You can make this ahead of time and store in the fridge for 1 to 2 days!

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