This simple 15-Minute Artichoke & Asparagus Pasta Salad is full of fresh Mediterranean flavors and is incredibly easy to make at home with a small-shaped pasta. Cooked pasta is tossed with chopped cooked asparagus, canned artichoke hearts, cherry tomatoes, feta cheese, scallions, Parmesan cheese, and a quick dressing. This is the perfect cold side to any meal!

Artichoke and asparagus pasta salad on a white serving platter with gold serving utensils. There are ingredients in small bowls on the table next to the platter.

I love pasta recipes with added veggies. They are so quick to make, budget-friendly, and pasta is the perfect vehicle for almost any veggie IMO.

While I love a hot, creamy veggie-loaded pasta dish during many months of the year… I find myself craving cold salads when the warm weather hit, making pasta salads the perfect summertime pivot!

This easy Artichoke & Asparagus Pasta Salad recipe is the perfect warm weather dish. Quick to make in just 15 minutes, it is packed with fresh asparagus, canned artichoke hearts, plump cherry tomatoes, sliced scallions, and garden fresh dill for the ultimate veggie-loaded pasta salad. Thanks to the addition of crumbled feta cheese, grated Parmesan and a quick homemade dressing, this easy side dish is packed with Mediterranean inspired flavors that make the whole dish sing. Naturally vegetarian and nut-free, this this cold pasta salad works with whatever pasta you prefer, so it is also easy to make gluten free!

Ingredients for artichoke asparagus pasta salad in bowls on a table.
Ingredients: cherry tomatoes, feta cheese, Parmesan cheese, oil, honey, artichoke hearts, asparagus, scallions, dill, garlic powder, oregano, red wine vinegar, pasta, pepper and salt.

Do you have fresh asparagus for this pasta salad but are not sure how to keep it crisp until you’re ready to make it? Check out my tips for how to store asparagus so it stays fresh and it’s ready and waiting for you!

How to make this pasta salad: a visual step-by-step

Fresh asparagus and pasta in a pot of water.
Bring a large pot of water to a boil. Generously salt the water then stir in the pasta. Cook to al dente according to package instructions. Add the asparagus when the pasta has 2 minutes of cook time left. Drain into a colander then run under cold water to cool the pasta and asparagus quickly. Set aside to allow the water to fully drain.
Halved cherry tomatoes, sliced scallions, artichoke hearts, dill, feta and salt and pepper in a bowl before being mixed together.
Add the chopped artichoke hearts, tomatoes, scallions, dill, and feta to a large bowl. Season with ½ tsp salt and ¼ tsp pepper then toss to combine.
Ingredients for the dressing for artichoke asparagus pasta salad in a small bowl before being mixed together.
In a liquid measuring cup or small bowl, combine olive oil, lemon juice, vinegar, honey, 1 tsp salt, ½ tsp pepper, garlic powder, oregano, and Parmesan cheese.
The dressing for asparagus pasta salad in a bowl with a whisk.
Whisk to combine.
Dressing poured over artichoke pasta salad in a bowl before being mixed together.
Add the cooked pasta and asparagus to the large bowl with the other vegetables. Pour the dressing over the top then stir to combine.
Finished asparagus pasta salad in a bowl.
Taste the pasta then add more salt and pepper as needed. Serve pasta salad at room temperature or chilled.

Suggested Adaptations

  • Want to add a protein? You can easily add in some roasted or grilled chicken breast, cooked shrimp, or even a can of tuna. For a vegetarian addition, you can stir in a can of rinsed chickpeas or white beans.
  • Don’t want to use feta? You can dice up some fresh mozzarella cheese or add the mini balls of fresh mozzarella. Crumbled goat cheese or extra shredded Parmesan cheese would also be a good addition.
  • For a dairy-free pasta salad, omit the cheese then make sure to taste and add more salt as needed.
  • Up the veggies! Lots of different vegetables can be added or substituted for ones in this recipe. A cup of defrosted frozen peas can be stirred right in. Fresh green beans can be cooked with the pasta just like the asparagus in the recipe.
  • To make gluten free, use your favorite gluten free pasta.
  • Want a creamy asparagus pasta salad? Stir in 3 tablespoons of plain Greek yogurt into the dressing.
  • For bonus flavor, add chopped sun dried tomatoes and/or olives would be a great addition to the pasta salad. You could also use jarred marinated artichoke hearts instead of the unflavored ones in the can.

How to store this recipe

Pasta salad is a great make ahead dish! While this asparagus pasta salad is delicious freshly made, the flavors marry together a bit more when it has a chance to chill in the fridge for a bit.

This recipe can be made up to 2 days ahead of time and stored in an air-tight container in your fridge.

Artichoke and asparagus pasta salad on a white serving platter with gold serving utensils. There are ingredients in small bowls on the table next to the platter.

Other veggie-loaded pasta recipes to try

Did you try this veggie pasta salad recipe and now you’re hungry for more? 

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Close up of finished artichoke asparagus pasta salad
15-Minute Artichoke & Asparagus Pasta Salad served
5 from 7 votes

15-Minute Artichoke & Asparagus Pasta Salad

Yield: 8 servings
Prep Time: 5 minutes
Cook Time: 10 minutes
Course: Salad, Side Dish
This simple 15-Minute Artichoke & Asparagus Pasta Salad is full of fresh Mediterranean flavors and is incredibly easy to make at home with a small-shaped pasta. Cooked pasta is tossed with chopped cooked asparagus, canned artichoke hearts, cherry tomatoes, feta cheese, scallions, Parmesan cheese, and a quick dressing. This is the perfect cold side to any meal!

Ingredients
 

  • 12 ounces small-shaped pasta, such as fusilli, cavatappi, or farfalle
  • 1 pound fresh asparagus, tough ends discarded then cut across on a diagonal into ½ to ¼-inch slices
  • 10 ounces canned artichoke hearts, drained, patted dry, and roughly chopped
  • 12 ounces cherry or grape tomatoes, halved
  • 1 bunch scallions, thinly sliced
  • ¼ cup chopped fresh dill, or any soft herb such as parsley or basil
  • 1 cup crumbled feta cheese
  • cup extra virgin olive oil
  • 2 Tablespoons lemon juice
  • 1 teaspoon red wine vinegar
  • 1 teaspoon honey, optional
  • teaspoons kosher salt, divided
  • ¾ teaspoon black pepper, divided
  • 1 teaspoon garlic powder
  • 2 teaspoons dried oregano
  • ¼ cup grated parmesan cheese

Instructions
 

  • Bring a large pot of water to a boil. Generously salt the water then stir in the pasta. Cook to al dente according to package instructions. Add the asparagus when the pasta has 2 minutes of cook time left. Drain into a colander then run under cold water to cool the pasta and asparagus quickly. Set aside to allow the water to fully drain.
  • Add the chopped artichoke hearts, tomatoes, scallions, dill, and feta to a large bowl. Season with ½ teaspoon salt and ¼ teaspoon pepper then toss to combine.
  • In a liquid measuring cup or small bowl, whisk together the olive oil, lemon juice, vinegar, honey, 1 teaspoon salt, ½ teaspoon pepper, garlic powder, oregano, and Parmesan cheese.
  • Add the cooked pasta and asparagus to the large bowl with the other vegetables. Pour the dressing over the top then stir to combine.
  • Taste the pasta then add more salt and pepper as needed. Serve pasta salad at room temperature or chilled. The pasta salad can be made up to two days ahead and stored in the refrigerator.

Notes

Want to add a protein? You can easily add in some roasted or grilled chicken breast, cooked shrimp, or even a can of tuna. For a vegetarian addition, you can stir in a can of rinsed chickpeas or white beans.
Don’t want to use feta? You can dice up some fresh mozzarella cheese or add the mini balls of fresh mozzarella. Crumbled goat cheese or extra shredded Parmesan cheese would also be a good addition.
For a dairy-free pasta salad, omit the cheese then make sure to taste add more salt as needed.
Lots of different vegetables can be added or substituted for ones in this recipe. A cup of defrosted frozen peas can be stirred right in. Fresh green beans can be cooked with the pasta just like the asparagus in the recipe.
Want a creamy pasta salad? Stir in 3 tablespoons of plain Greek yogurt into the dressing.
For extra flavor, chopped sun dried tomatoes and/or olives would be a great addition to the pasta salad.
You could also use jarred marinated artichoke hearts instead of the unflavored ones in the can.
Calories: 316kcal, Carbohydrates: 41g, Protein: 13g, Fat: 13g, Saturated Fat: 3g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 7g, Cholesterol: 13mg, Sodium: 798mg, Potassium: 350mg, Fiber: 3g, Sugar: 4g, Vitamin A: 963IU, Vitamin C: 12mg, Calcium: 77mg, Iron: 3mg