Pasta Salad with Asparagus and Pesto

gluten-free couldn't be easier
icon 20 min
© foodspring
We guarantee you that this pasta salad beats anything with pesto out of a jar. Homemade pesto means you know exactly what’s in it, down to the last grain of salt. Paired with fresh, crispy asparagus, our green pasta salad will stand out at any barbecue!


3 Persons

  • 250 g
    gluten-free noodles (e.g. chickpea spirelli)
  • 500 g
    green asparagus
  • 1 tsp
    Organic Coconut Oil by foodspring
  • 30 g
    fresh basil leaves
  • 50 ml
    olive oil
  • 25 g
  • 1 clove
  • 300 g
    cocktail tomatoes
  • 50 g
    sun-dried tomatoes (not in oil)
  • 50 g
    rocket (arugula) leaves


  • 1

    Cook the pasta according to the directions on the package. Set aside to cool a bit.

  • 2

    Snap or cut off the woody ends of the asparagus spears, and cut the remaining asparagus into pieces. Heat the coconut oil in a pan over medium heat. Cook the asparagus 6-8 minutes until they are softened and a bit crispy. Season with salt and pepper.

  • 3

    To make the pesto: Get a high-sided bowl or container. Put the basil, olive oil, walnuts, garlic, salt, and pepper into the bowl and use a stick blender to puree until it is as smooth as you like it.

  • 4

    Put the pasta into a large bowl and stir in the pesto. Cut the cocktail tomatoes in half. Dice the sun-dried tomatoes. Add them both to the bowl. Now put in the cooked asparagus pieces and stir.

  • 5

    Finally, fold in the arugula (rocket) leaves, and season to taste as needed.

  • 1
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Recipe Overview

Total time
20 min

Nutritional value, per portion

611 kcal