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You are here: Home / Main Course Recipes / Lemon Ricotta Asparagus Pasta Salad with Bacon

Lemon Ricotta Asparagus Pasta Salad with Bacon

March 23, 2018 By Spices in My DNA 5 Comments

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This Lemon Ricotta Asparagus Pasta Salad with Bacon is a fun, springy twist on pasta salad! Instead of using mayo or a vinaigrette-based dressing, the pasta gets coated in a ricotta, starchy pasta cooking water, lemon, garlic, and parmesan mixture. It’s super creamy and delicious, but still light!

Overhead shot of a bowl of pasta salad with asparagus and bacon with a spoon in it, and another bowl to the top left of the frame

I wanted to make a springy pasta salad, but wasn’t feeling anything mayo-based or vinaigrette-y. Then I had a brilliant idea: to use creamy ricotta cheese! I am SO glad I did. This super quick ricotta “sauce” is DELICIOUS.

Overhead shot of a strainer filled with pasta and asparagus

I wanted to use minimal pots and pans here too, because most of the time, I am all about quick and easy. Instead of steaming or roasting the asparagus separately, I dropped it in with the pasta during the last minute or so of cooking! It quickly blanches it, so it’s still crisp and beautifully green! And there’s one less pot to clean. Winning.

Overhead shot of a bowl of ricotta lemon sauce with a whisk in it

This ricotta sauce is SO GOOD. I thinned the ricotta out with a little bit of starchy pasta cooking water (definitely my secret weapon for healthier creamy sauces), and it’s incredible. There’s garlic, lemon zest, and parm in there too. So fresh and delicious.

Overhead shot of a pot of pasta topped with a pile of scallions, chopped bacon, and ricotta sauce

Technically, this pasta could be eaten hot too! It’s amazing cold or at room temp, and travels really well to take to a party. When pasta, creamy ricotta, lemon, and bacon are involved, you really can’t go wrong. In my world, at least.

Close up shot of a bowl of pasta salad with asparagus and bacon

If you’re taking this to a party or making it for guests, the only thing I’d hold off on is adding the bacon until right before serving! Because we want super crispy bacon, right?! Cooking a bit extra for sprinkling over the top is never a bad idea either. 🙂

Close up shot of a bowl of pasta salad with asparagus and bacon with a spoon in the bowl

Look how creamy! And with the crispy bacon and fresh asparagus and lemon? Omg. Such a dreamy combination.

Overhead shot of a bowl of pasta salad with asparagus and bacon with a spoon in it, and another bowl to the top left of the frame
5 from 1 vote
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Lemon Ricotta Asparagus Pasta Salad with Bacon

This Lemon Ricotta Asparagus Pasta Salad with Bacon is a fun, springy twist on pasta salad! Instead of using mayo or a vinaigrette-based dressing, the pasta gets coated in a ricotta, starchy pasta cooking water, lemon, garlic, and parmesan mixture. It's super creamy and delicious, but still light!

Course Main, Pasta, Salad, Side Dish
Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
Servings 4
Author Molly | Spices in My DNA

Ingredients

  • 1 pound pasta (I used campanelle, but any short-cut pasta works!)
  • 8 slices bacon, cooked and crumbled
  • 1 bunch asparagus, cut into 1 1/2'' pieces
  • 1 bunch scallions, thinly sliced
  • 1 cup ricotta cheese
  • 1/2 cup reserved starchy pasta cooking water
  • 1/4 cup finely grated parmesan cheese
  • 1 clove garlic, minced
  • zest of 1/2 a lemon
  • 1/2 teaspoon sea salt
  • 1/2 teaspoon freshly ground black pepper

Instructions

  1. Bring a pot of water to a boil for the pasta. Once boiling, add the pasta and cook until al dente. In the last minute or two of cooking, scoop out 1/2 cup of water with a mug or heatproof measuring cup and set aside. Add the asparagus and cook for 1-2 minutes. Drain and rinse under cold water to stop the cooking. 

  2. Add the ricotta to a medium bowl along with the pasta water, parmesan, garlic, lemon zest, salt, and pepper. Put pasta and asparagus in a large bowl and add the ricotta mixture. Toss until coated. Add the bacon and scallions and toss again. Season to taste with salt and pepper. Serve at room temperature, or chill for a few hours and serve cold!

Overhead shot of two bowls of pasta salad with bacon and asparagus with a halved lemon and a ramekin of ricotta next to them

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Filed Under: Main Course Recipes, Pasta, Sides Tagged With: asparagus, bacon, lemon, pasta, pasta salad, ricotta, spring

Previous Post: « Bacon, Egg, and Kimchi Tacos
Next Post: Vanilla Lavender Layer Cake with Dark Chocolate Ganache »

Reader Interactions

Comments

  1. Laurie

    March 23, 2018 at 2:15 pm

    4 stars
    Wonderful spring dish!

    Reply
    • Spices in My DNA

      March 25, 2018 at 10:27 pm

      Thanks Laurie!

      Reply
  2. Sheri

    August 1, 2020 at 5:40 pm

    5 stars
    This recipe is amazing! I made some homemade ricotta and needed something to bring to a backyard (socially distant) get together. I used broccoli and red pepper bc that’s all I had. I will make this again! Thanks!

    Reply
    • Spices in My DNA

      August 5, 2020 at 9:52 am

      Aww thanks so much Sheri! I’m so happy you enjoyed it!! Thank you for taking the time to comment! 🙂

      Reply

Trackbacks

  1. Creamy Lemon Pappardelle with Scallops says:
    June 8, 2018 at 10:49 am

    […] favorite pappardelle recipes, a little more of a labor of love than this one, but SO worth it. This pasta salad also uses this method, and it’s […]

    Reply

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Welcome! I'm so happy you're here. This is the space where I share healthy recipes with a sprinkle of indulgence mixed in! I’m wildly passionate about food, and I grew up in a family of foodies. I was surrounded by it from an early age and immediately fell in love. I love to share super flavorful, unique, and healthy recipes, as well as indulgent, comforting meals we all need from time to time!

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