Lemon Pasta Salad

Pasta salad is ALWAYS a good idea, and this recipe will have everyone wanting seconds.   
Lemon Pasta Salad @createdbydiane


Lemon Pasta Salad

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I love with my whole heart,

yes I may be disappointed,

but I’m willing to take that chance.

My love is for the soft and sweet, that tart and tangy and the perfectly pretty and all those that lie in between.

I just LOVE Lemons!

I’m not sure when my love affair with them started, but I don’t see it ending anytime soon.

I like tangy-ness of lemons but some times when recipes made with the tangier type of lemons like Eureka lemons, the tanginess can become too much for some.

I cooked this sauce and it tastes smooth and creamy and so delicious on this pasta salad.

Meyer lemons are sweeter but sadly I used all the Meyer lemons I had all week long and didn’t have one left.

*note to self, call my mom and ask for more Meyer Lemons!

Lemon Pasta Salad


  • 1 lb cooked pasta
  • 1 lb or bunch asparagus
  • 2/3 cup water
  • 2 tablespoons fresh lemon juice 1/2 medium lemon
  • 1 egg yolk
  • 1-2 cloves garlic minced
  • 2 leaves basil thinly sliced
  • 1/3 cup olive oil
  • 1 tablespoon butter
  • 1/4 cup grated Romano/Parmesan Cheese
  • salt and pepper to taste


  • Bring water to a boil in saucepan.
  • In small bowl mix lemon juice, egg yolk olive oil and garlic.
  • Slowly pour a small amount of hot water at a time into lemon mixture
  • Whisk continually (so the egg yolk doesn't "cook" and separate)
  • Pour the mixture back into the saucepan and heat thoroughly
  • Add butter, basil, salt and pepper.
  • Pour sauce over a pound of cooked pasta
  • that you have run under cold water and tossed with olive oil.
  • Add grated cheese
  • *with one tablespoon olive oil,
  • saute asparagus cut into small pieces until tender,
  • toss asparagus into pasta and sauce.
  • Serve cold, room temperature.
  • Garnish with lemon slices

Lemon Pasta Salad from @createdbydiane

This is a great pasta salad to bring to a gathering or for you to grab a fork and dig right into. It’s hard not to eat the whole thing if you ask me!

Please be sure to SHARE where you got this recipe when you make it, everyone will ask you for it, tell them Created by Diane! Thanks so much!!!  Tag me on social media @createdbydiane on instagram if you post a photo of you making it, or you can tag @Created by Diane on facebook and I’ll see it in my notifications 🙂


Lemon Pasta Salad recipe from @createdbydiane


    1. The egg yolk helps bind the sauce together to be creamy. I make loads of lemon sauces, and this recipe it smooth and creamy.

  1. Gorgeous lemon pasta salad, Diane! I adore lemons and wake up to a hot mug of lemon water lightly sweetened every morning. And, my favorite summer pasta is linguine with lemon sauce and fresh snipped parsley or basil with grated Parm on top. Sometimes I add fresh cherry or grape tomatoes. So simple, but so satisfying. I just know I’ll go nutty over this salad of yours! Definitely pinning to make soon!

  2. I am a lover of all things lemon, too! I was a bit confused when I first read the recipe because neither the pasta or asparagus were listed in the ingredients. Then I realized they were included in the instructions…did you use one bunch of asparagus for this recipe? Thanks for the recipe!

    1. Thank you…I think it’s a great recipe for a Spring bridal brunch that I am planning!

    1. It’s a pound a pasta, it will all depend on how large the servings are, one pound of pasta salad serves many at a BBQ, but maybe less servings if you made it for dinner.

    1. Yummy salad.! I’m an avid calorie counter. Do you have the nutritional info. On this recipe?

    2. Glad you like the recipe, no I don’t have a calorie count on this recipe, there are many calorie count sites out there if you’d like to find out. I’ve used My Fitness Pal before, but I know there are many others. You may already have a favorite since you like counting calories 🙂

    1. The boiled water you add to the egg yolk mixture needs to be added a small amount at a time to heat the mixture with out scrambling and cooking the egg to quickly. Try a tablespoon or two at at time.

  3. I am having an Open House of about 35 people. If I double the recipe will that be enough? Also, can I make a day ahead? Will it be dry tasting or can I count on it to be moist for the next day? I would think that the pasta would absorb the liquid.Thank you

    1. If this is the main dish, I don’t think 2 lbs of pasta is enough for 35 people, as a side dish yes I typically would make a few side dishes and 2 lbs are good. I’m not sure what else you are serving. Yes, you can make this ahead of time. Be sure to run cold water over pasta until it’s COLD, then add some oil to it so it doesn’t swell when the sauce is added, then chill in the fridge until serving. You could mix the sauce over the pasta and chill then add the cheese and stir before serving so it looks nice. If the pasta is cold when you add the sauce, it won’t absorb it like it would if the pasta is warm or not oiled. Pasta salad tastes great made ahead of time it gives the pasta time to get some flavor so it’s not so bland, I typically make most of the food ahead of time for a party, less stress that way!

  4. I came across this while looking for something different to do with a bunch of fresh asparagus I bought at the farmer’s market. It was absolutely delicious. Made just as written using celentani (a hollow, ridged, corkscrew) which held the sauce really well. This salad tastes like spring.

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