Pasta Salad with Asparagus

(from bjs2005’s recipe box)

This simple spring‐time recipe utilizes seasonal vegetables when they are at their peak in flavor, and is a tasty way to use any leftover cooked asparagus.

Source: viva vegetables 08-09

Categories: Pasta, Salad

Ingredients

  • • 1 pound pasta
  • • 1‐2 cups cooked asparagus
  • • 2‐3 cups seasonal chopped raw vegetables (radishes, bell peppers, green onions, tomatoes)
  • • 1/4 cup plus 2 Tablespoons olive oil
  • • 1/4 cup red wine vinegar
  • • Salt and pepper to taste
  • • 1 Tablespoon chopped parsley

Directions

  1. Cook the pasta according to package directions. Rinse in cold water. Chill.

  2. Cook the asparagus using the method of your choice just until tender. Shock in cold water and drain. Cut into bite‐sized pieces. Combine pasta and vegetables in large bowl.

  3. Whisk oil and vinegar in small bowl to blend. Add the dressing to the salad (to taste).

  4. To Serve: Sprinkle with chopped parsley.

  5. **Other optional ingredients: cheese cubes, tuna, hard‐boiled eggs, or olives.

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