Fustini's Oils and Vinegars
Spring Pasta Salad

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Spring Pasta Salad

Spring Pasta Salad


  • 1 pound pasta, cooked, short cut pasta works best
  • 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


Step 1. 

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.

Step 2. 

Bring a pot of salted water to a boil and cook the pasta according to the directions.

Step 3. 

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.

Customer Reviews

  1. Light & Refreshing / Quick & Easy Meal

    This salad is light and refreshing, layered with the various flavor profiles in each bite. I made the dressing a couple of days ahead of time, giving it time to rest and blend. The main recipe itself came together very quickly. Cooking the dish and eating a portion was completed during my lunch hour. I used tartelle pasta and added a bit of chopped hard salami which added an additional layer of flavor to the salad. I highly recommend this salad.

    Reviewed by Vicky on May 19, 2022, 2:50 p.m. | Permalink




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