Basil Asparagus Pasta Salad

I’m always looking for fresh ways to enjoy spring produce, and this asparagus pasta salad has become my go-to when I want something light but satisfying. The combination of tender asparagus and orzo tossed in a bright lemon dressing is exactly what I crave on warm days, and it comes together in about 30 minutes. Plus, it’s perfect for meal prep or bringing to gatherings—I’ve made it countless times and it never disappoints!

Estimated Nutrition

Estimated nutrition for the whole recipe (without optional ingredients):

• Calories: 750-850
• Protein: 18-22 g
• Fat: 32-36 g
• Carbohydrates: 105-115 g

Ingredients

For the salad:

• 1 lb asparagus (ends trimmed and cut into 2-inch pieces)
• 1 1/4 cups orzo (Rice Select recommended for al dente texture)
• 3/4 cup cherry tomatoes (halved or quartered)
• 3 green onions (thinly sliced)
• 3 tbsp fresh basil (thinly sliced into ribbons)
• 2 tbsp toasted pine nuts
• 1 tsp lemon zest
• salt to taste
• pepper to taste

For the vinaigrette:

• 5 tbsp extra virgin olive oil
• 2 1/2 tbsp lemon juice (freshly squeezed)
• 1 tbsp rice vinegar
• 2 1/2 tsp honey
• 1 1/2 tsp dijon mustard
• 1/2 tsp red pepper flakes

Step 1: Prepare Ingredients and Make Dressing

• 1 lb asparagus
• 3/4 cup cherry tomatoes
• 3 green onions
• 3 tbsp fresh basil
• 5 tbsp extra virgin olive oil
• 2 1/2 tbsp lemon juice
• 1 tbsp rice vinegar
• 2 1/2 tsp honey
• 1 1/2 tsp dijon mustard
• 1/2 tsp red pepper flakes

While you're setting up, trim the asparagus ends and cut into 2-inch pieces, then halve or quarter the cherry tomatoes, thinly slice the green onions, and cut the fresh basil into thin ribbons.

In a medium bowl, whisk together the extra virgin olive oil, freshly squeezed lemon juice, rice vinegar, honey, Dijon mustard, and red pepper flakes until emulsified.

Set the dressing aside—this can be made up to a few hours ahead if you're planning dinner.

Step 2: Blanch Asparagus and Cook Orzo

• 1 lb asparagus
• 1 1/4 cups orzo
• salt to taste

Bring a large pot of salted water to a boil and add the asparagus pieces.

Cook for exactly 2 minutes, then immediately transfer the asparagus to an ice bath to stop the cooking and preserve its bright green color and crisp texture.

In the same pot (no need to drain), bring the water back to a boil and cook the orzo according to package directions until al dente, typically 8-10 minutes.

Drain the orzo well and transfer to a large mixing bowl.

Step 3: Dress the Warm Orzo

• 1 1/4 cups cooked orzo from Step 2
• dressing from Step 1

Pour the dressing from Step 1 over the warm orzo and stir well to coat every piece evenly—the warm pasta will absorb the flavors beautifully.

Let the mixture cool to room temperature for about 10-15 minutes, stirring occasionally.

I find that dressing the orzo while it's still warm helps it absorb the vinaigrette better than waiting until it's completely cold.

Step 4: Combine All Components

• cooled dressed orzo from Step 3
• blanched asparagus from Step 2
• cherry tomatoes from Step 1
• sliced green onions from Step 1
• fresh basil ribbons from Step 1
• salt to taste
• pepper to taste

Once the dressed orzo has cooled slightly, add the blanched asparagus from Step 2, the tomatoes, green onions, and basil ribbons from Step 1 to the bowl.

Gently fold everything together until well combined, being careful not to break the asparagus or crush the delicate ingredients.

Taste the salad and season with salt and pepper as needed.

Step 5: Finish and Serve

• assembled salad from Step 4
• 2 tbsp toasted pine nuts
• 1 tsp lemon zest

Transfer the salad to a serving platter or bowl and top with the toasted pine nuts and lemon zest for a final burst of flavor and texture.

Serve at room temperature or chilled, depending on your preference.

I like to add the pine nuts and zest right before serving rather than mixing them in, so they stay crunchy and the zest stays vibrant.

Basil Asparagus Pasta Salad

Delicious Basil Asparagus Pasta Salad recipe with step-by-step instructions.

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 25 minutes mins

Total Time 40 minutes mins

Servings: 5 servings

Calories: 800

Ingredients Method

Ingredients

  

For the salad:

• 1 lb asparagus (ends trimmed and cut into 2-inch pieces)
• 1 1/4 cups orzo (Rice Select recommended for al dente texture)
• 3/4 cup cherry tomatoes (halved or quartered)
• 3 green onions (thinly sliced)
• 3 tbsp fresh basil (thinly sliced into ribbons)
• 2 tbsp toasted pine nuts
• 1 tsp lemon zest
• salt to taste
• pepper to taste

For the vinaigrette:

• 5 tbsp extra virgin olive oil
• 2 1/2 tbsp lemon juice (freshly squeezed)
• 1 tbsp rice vinegar
• 2 1/2 tsp honey
• 1 1/2 tsp dijon mustard
• 1/2 tsp red pepper flakes

Method

 

1. While you're setting up, trim the asparagus ends and cut into 2-inch pieces, then halve or quarter the cherry tomatoes, thinly slice the green onions, and cut the fresh basil into thin ribbons. In a medium bowl, whisk together the extra virgin olive oil, freshly squeezed lemon juice, rice vinegar, honey, Dijon mustard, and red pepper flakes until emulsified. Set the dressing aside—this can be made up to a few hours ahead if you're planning dinner.
2. Bring a large pot of salted water to a boil and add the asparagus pieces. Cook for exactly 2 minutes, then immediately transfer the asparagus to an ice bath to stop the cooking and preserve its bright green color and crisp texture. In the same pot (no need to drain), bring the water back to a boil and cook the orzo according to package directions until al dente, typically 8-10 minutes. Drain the orzo well and transfer to a large mixing bowl.
3. Pour the dressing from Step 1 over the warm orzo and stir well to coat every piece evenly—the warm pasta will absorb the flavors beautifully. Let the mixture cool to room temperature for about 10-15 minutes, stirring occasionally. I find that dressing the orzo while it's still warm helps it absorb the vinaigrette better than waiting until it's completely cold.
4. Once the dressed orzo has cooled slightly, add the blanched asparagus from Step 2, the tomatoes, green onions, and basil ribbons from Step 1 to the bowl. Gently fold everything together until well combined, being careful not to break the asparagus or crush the delicate ingredients. Taste the salad and season with salt and pepper as needed.
5. Transfer the salad to a serving platter or bowl and top with the toasted pine nuts and lemon zest for a final burst of flavor and texture. Serve at room temperature or chilled, depending on your preference. I like to add the pine nuts and zest right before serving rather than mixing them in, so they stay crunchy and the zest stays vibrant.