Creamy Lemon Parmesan Pasta Salad

As you guys probably already know, I’m obsessed with pasta salads! I think they’re especially great this time of year because of how easy and refreshing they are. Not to mention, they make entertaining a breeze. For this recipe I decided to throw a few of my favorite things together and let me tell you, IT WORKED! It’s simple, crunchy, and delicious. In my opinion, the best part is the creamy lemon dressing thanks to all of the finely grated parmesan. If you love lemon, cheese, and pasta as much as we do, you have to try it! Here’s a video on exactly how I make it.

What You'll Need:

+ 1 pack fusilli pasta

+ 1 10 oz. pack of peas

+ 2 cups asparagus, chopped (bite size pieces)

+ 1 cup parmesan, cubed

+ 1 cup parmesan, finely grated

+ 1/2 cup EVOO

+ 1 clove garlic

+ Juice of 2-3 lemons (depending on size and preference)

+ Zest of 1 lemon

+ Salt & pepper to taste (season generously and taste throughout)

+ Fresh mint, roughly chopped or torn for garnish


1. Cook pasta al dente (strain with cold water).

2. Prep all of your ingredients. (Chop asparagus into bite sized pieces and quickly blanch by placing into salted boiling water for 1 minute. Remove and immediately place into a bowl of ice water for 2 minutes then strain).

3. Make dressing: combine EVOO, lemon zest, lemon juice, garlic, salt & pepper and whisk.

4. Combine all ingredients except the dressing and toss. Add the dressing and toss again to thoroughly coat.

5. Garnish with fresh mint, salt & pepper right before serving.

Tip: Make sure you don’t overcook your pasta – it should be al dente. Use a high quality parmigiano reggiano – makes all the difference! Enjoy!

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