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Asparagus Pasta Salad

Using a box grater is an easier and neater way to “chop” hard-boiled eggs for salads to ensure that you get some in every bite.

Serves 8
Ready in 20 mins
Prep time 10 mins
Cooking time 10 mins
292 calories per serving


> 1 bunch  asparagus
> 1 (16 oz) box cavatappi pasta
> 1/4 cup fresh dill
> 2 oz deli ham
> 3 large hard-boiled eggs
> 1/2 cup red wine vinaigrette


Heat a large pot of salted water to boiling on high. Trim the bottom inch of the asparagus and slice stalks into 1-inch pieces on an angle. Cook the pasta according to package directions. Three minutes before pasta is done cooking, add asparagus to the boiling water. Drain well and pat dry with paper towels.
Meanwhile, finely chop the dill and ham. Peel the eggs.
In a large bowl, toss pasta mixture with the vinaigrette. Let pasta cool slightly. When pasta is no longer hot, add dill and ham. Toss until well combined. Using the large holes on a box grater, gently grate the eggs over the pasta and fold until combined. Serve immediately or refrigerate up to 1 day.

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