Asparagus Pasta Salad with Lemon Sea Salt Dressing –

Make this light and flavorful summer pasta salad with roasted asparagus, creamy peppered burrata, prosciutto, and lemon sea salt olive oil dressing—delicious warm or cold.

The Perfect Pasta Recipe to Enjoy All Summer:

As soon as the hydrangeas start blooming and the farmers markets open their doors, I go into full summer recipe mode. I start craving all the fresh pastas loaded with seasonal produce, hearty salads that still leave you feeling light, and meals that are just as pretty as they are delicious. Give me all the colorful radishes, juicy heirloom tomatoes, purple asparagus, and my go-to summer staples like burrata, olive oil, lemon, and prosciutto!

The weather on Friday night was absolutely stunning, so I threw together a delicious spread to enjoy out on the patio. We had the most flavorful farm fresh asparagus pasta salad alongside dutch oven seared steak and finished it off with a lemon olive oil cake. It was the perfect kickoff to summer recipes—and this pasta salad was the star of the show!

30-Minute Recipe for a Fresh Summer Dish

This asparagus pasta salad came together in just 30 minutes and makes the perfect dish to bring to a summer dinner party. It’s fresh, flavorful, and almost too pretty to eat—with roasted asparagus, crunchy radishes, creamy burrata, and delicate ribbons of prosciutto. The flavors are light and refreshing, making it easy to pair with just about any entrée—think steak, lobster, shrimp, or crispy chicken cutlets. I served ours with dutch oven-seared steak (my new favorite way to enjoy steak without the hassle of firing up the grill), and it was an absolute hit! Even my picky toddler ate a big portion of the steak and even took a few bites of asparagus! I still haven’t managed to get him to eat pasta yet, but that has to change someday… right?

East Coast Inspired Dinner:

Last year, I hardly had the chance to enjoy my Friday or Saturday nights. I was staying up for hours baking for markets and handling all the prep work for my business. It really took a toll on me. But this year feels different—I finally get to cook for the joy of it again. I’m back to creating fun recipes to share with you, spending quality time with my family, more time in the garden, and soaking in slower-paced weekends without the constant pressure to get work done.

Sometimes I catch myself taking deep breaths in the kitchen, just feeling grateful for this new season. After two intense years with the bakery and motherhood, I had lost the joy of cooking—but now I feel refreshed, inspired, and excited to fall in love with it again. I’ve also discovered a new appreciation for East Coast–style dishes—the kind you’d enjoy cliffside with a glass of prosecco or rosé. The kind that leaves you with full bellies and “okay, one more bite” moments.

How to Make Dutch Oven Steak

1. Season the Steak
   Generously season both sides of your steak with sea salt and freshly cracked black pepper.
2. Preheat the Dutch Oven
   Heat a few tablespoons of avocado oil in a Dutch oven over high heat until the oil is shimmering.
3. Sear the Steak
   Carefully place the steak in the hot Dutch oven. Sear for 3–4 minutes on each side, depending on the thickness of the steak. Keep the lid on between flips to help trap heat and lightly steam the inside for a more even cook.
4. Check the Temperature
   Cook until the internal temperature reaches 130–135°F for medium-rare or around 150°F for medium. Remove the steak from the Dutch oven and let it rest for 5–10 minutes before slicing.

I always use organic grass-fed angus sirloin for the best steak.

Did you know that Asparagus is a superfood?

healthy benefits of asparagus

Asparagus is absolutely worthy of its superfood status. It’s packed with antioxidants like vitamins C, E, and glutathione, supports digestion with its high fiber content, and is a fantastic source of folate—great for brain health and especially important during a pregnancy. You’ll also find vitamins A, K, and B6 in every spear, which support everything from vision to metabolism. Asparagus has natural anti-inflammatory properties, acts as a gentle diuretic (perfect for beating bloat), and is low in calories while being rich in nutrients—making it a powerhouse veggie you’ll feel good about adding to your plate!

Roasted Asparagus Pasta Salad with Burrata & Prosciutto

This spread is perfect for summer weekends—think Fourth of July, Memorial Day, or any backyard party you’re attending. Even though it looks like a hearty, gourmet pasta salad, it’s actually super simple to throw together with just a handful of fresh ingredients.

Here’s everything you’ll need for the Asparagus Pasta Salad:

• Fresh egg noodle angel hair pasta (or any pasta you love!)
• Asparagus (I used both purple and green varieties)
• Green onions
• Radishes
• Burrata cheese
• Prosciutto
• Lemon
• Sea salt
• Black pepper
• Olive oil

Optional Add-Ins to Switch It Up:

• Sundried tomatoes
• A drizzle of balsamic glaze
• Roasted garlic cloves
• Crumbled feta
• Arugula
• Soft-boiled eggs
• Dill & Parsley
• Pesto
• Gluten-Free Pasta

Feel free to mix and match with whatever you have on hand. This salad is super flexible and always a hit!

How to Make Asparagus Pasta Salad:

easy recipe to keep on hand all summer long

HERE ARE SIMPLE THE STEPS:

Roast the Asparagus
Preheat your oven to 400°F. Chop the asparagus and toss it generously with olive oil, sea salt, and black pepper. Spread it out on a baking sheet and roast for about 15 minutes, tossing once or twice during baking. Keep a close eye on it to avoid burning.

Cook the Pasta
While the asparagus is roasting, boil your pasta according to the package instructions. Drain and set aside.

Assemble the Salad
In a large serving dish, add the cooked and drained pasta. Drizzle with olive oil, fresh lemon juice, sea salt, and black pepper. Add the roasted asparagus and gently toss everything together.

Add the Toppings
Finish the salad with sliced radishes, chopped green onions, torn prosciutto, and creamy burrata. Top with an extra drizzle of olive oil, a squeeze of lemon juice, freshly cracked black pepper, and garnish with lemon slices.

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