ASPARAGUS PASTA SALAD WITH ITALIAN DRESSING
Skip the store-bought pasta salads in favor of a quick and easy recipe for Asparagus Pasta Salad tossed in homemade Italian dressing!
Provided by Kelly Senyei
Time 27m
Number Of Ingredients 12
Steps:
- In a medium bowl, whisk together all of the ingredients until combined. Set the dressing aside.
- Remove the tough stems of the asparagus then cut each spear into 1-inch pieces.
- Bring a large pot of salted water to a boil. Add the pasta and cook until al dente, 10 to 11 minutes, then add the asparagus to the pot and cook it with pasta for 1 more minute. Drain the pasta and asparagus then rinse it with cold water.
- Transfer the pasta and asparagus to a large bowl. Stir in the onions and tomatoes. Pour the dressing over the pasta, tossing to combine, then cover the salad with plastic wrap and refrigerate it for at least 3 hours and up to overnight. When ready to serve, stir in the Parmesan cheese and enjoy cold or at room temperature.
- ★ Did you make this recipe? Don't forget to give it a star rating below!
Nutrition Facts : Calories 214 kcal, Carbohydrate 19 g, Protein 4 g, Fat 13 g, SaturatedFat 1 g, Sodium 10 mg, Fiber 2 g, Sugar 3 g, ServingSize 1 serving
ASPARAGUS PASTA SALAD
Provided by Rachael Ray : Food Network
Time 30m
Yield 4 servings
Number Of Ingredients 10
Steps:
- Heat shallot and oil in microwave safe covered dish for 30 seconds or in a small pan on the stovetop over medium low heat for 5 minutes. Allow oil to cool back to room temperature.
- Hold a spear of asparagus at each end and snap it. The spear breaks where the tender tops meet the tough bottoms. Line the broken spear up with the bundle of cleaned asparagus. Cut the spears using the guideline of the snapped spear. Par boil the asparagus tops in 1 inch simmering water covered for 3 to 5 minutes. Cool under cold running water and drain. Cut asparagus into 1-inch pieces on an angle and add to a bowl. Combine chopped, cooked asparagus with shredded endive, red bell pepper, cooked pasta, green peas and chopped parsley. The peas will defrost as you toss salad. Pour vinegar into a small bowl and whisk in cooled shallot oil. Pour dressing over salad and toss. Season salad with salt and pepper, to your taste and toss again.
WARM ASPARAGUS SPINACH SALAD
Spinach, cashews and pasta are mixed with roasted asparagus in this delightful spring salad. The mixture is topped with a light vinaigrette, seasoned with soy sauce and sprinkled with Parmesan cheese. I've used this recipe many times. -Kathleen Lucas Trumbull, Connecticut
Provided by Taste of Home
Categories Lunch
Time 30m
Yield 14-16 servings.
Number Of Ingredients 10
Steps:
- Place asparagus in a 13-in. x 9-in. baking dish. Drizzle with 2 tablespoons oil; sprinkle with salt. Bake, uncovered, at 400° for 20-25 minutes or until crisp-tender, stirring every 10 minutes. Meanwhile, cook pasta according to package directions; drain., In a blender, combine the onions, vinegar and soy sauce; cover and process until smooth. While processing, gradually add the remaining oil in a steady steam., In a large salad bowl, combine the pasta, spinach and asparagus. Drizzle with dressing; toss to coat. Sprinkle with cashews and cheese.
Nutrition Facts : Calories 299 calories, Fat 14g fat (3g saturated fat), Cholesterol 2mg cholesterol, Sodium 263mg sodium, Carbohydrate 36g carbohydrate (2g sugars, Fiber 2g fiber), Protein 9g protein.
ASPARAGUS PASTA SALAD
I got this recipe from my sister-in-law while visiting her in Texas. I usually prepare this salad in the summer as a light evening meal for my family or as an extra-special lunch for friends.
Provided by Taste of Home
Categories Lunch
Time 20m
Yield 12 servings.
Number Of Ingredients 8
Steps:
- Place asparagus in a large saucepan with enough water to cover; cook until crisp-tender. Drain and cool. In a large bowl, combine asparagus with the remaining ingredients; toss to coat. Cover and refrigerate for 3-4 hours or overnight.
Nutrition Facts : Calories 307 calories, Fat 14g fat (2g saturated fat), Cholesterol 17mg cholesterol, Sodium 720mg sodium, Carbohydrate 33g carbohydrate (4g sugars, Fiber 2g fiber), Protein 11g protein.
PENNE, SPINACH, ASPARAGUS AND CASHEW SALAD
Categories Salad Leafy Green Nut Pasta Side Quick & Easy Summer Bon Appétit Sugar Conscious Vegan Vegetarian Pescatarian Dairy Free Peanut Free No Sugar Added Kosher
Yield Makes 12 Servings
Number Of Ingredients 8
Steps:
- Cook asparagus in large pot of boiling salted water until just tender, about 3 minutes. Using slotted spoon, transfer asparagus to small bowl. Cool. Add pasta to same pot and cook until just tender but still firm to bite. Drain well. Transfer pasta to very large bowl. Toss with 1 tablespoon oil. Cool.
- Blend cup oil, green onions, vinegar and soy sauce in blender until smooth, about 2 minutes. (Asparagus, pasta and dressing can be prepared 1 day ahead. Cover separately; chill.) Pour dressing over pasta. Add asparagus, spinach and cashews; toss to coat. Season with salt and pepper.
PENNE, SPINACH, ASPARAGUS AND CASHEW SALAD
One of my favorite summer fares. This recipe is from a 1997 issue of Bon Appetit magazine. Very wonderful mix of flavors. Use the dressing to taste. You may need to make either more dressing or more pasta, depending on the strength you want it.
Provided by gobruijns
Categories Penne
Time 30m
Yield 12 serving(s)
Number Of Ingredients 9
Steps:
- Cook asparagus in large pot of boiling salted water until just tender, about 3 minutes.
- Using slotted spoon, transfer asparagus to small bowl. Cool.
- Add pasta to same pot and cook until just tender but still firm to bite. Drain well.
- Transfer pasta to very large bowl.
- Toss with 1 tablespoon oil. Cool.
- Blend cup oil, green onions, vinegar and soy sauce in blender until smooth, about 2 minutes. (Asparagus, pasta and dressing can be prepared 1 day ahead. Cover separately; chill.)
- Pour dressing over pasta.
- Add asparagus, spinach and cashews; toss to coat.
- Season with salt and pepper.
Nutrition Facts : Calories 377.2, Fat 16.8, SaturatedFat 2.6, Sodium 262.7, Carbohydrate 52.2, Fiber 8.2, Sugar 1.6, Protein 8.2
GRILLED SPINACH AND ASPARAGUS PASTA
A delicious pasta with plenty of veggies and chicken. Fit for 3-4 people. I tried this at a restaurant here, and was determined to mimic it at home--it is REALLY simple to put together and is a fabulous meal.
Provided by Rachel T
Categories One Dish Meal
Time 50m
Yield 3-4 plates, 3-4 serving(s)
Number Of Ingredients 12
Steps:
- Defrost chicken and boil water (make sure to add 1/2 teaspoon salt) and heat pan with some olive oil.
- Add asparagus to boiling water and heat for 5 minutes, add spinich to pan to defrost and separate.
- Remove chicken from defrost and cut into slices, sprinkle with black pepper, salt, 1/2 tsp basil and 1/2 tsp minced garlic. remove asparagus to other plate.
- Add spagetti to water where the asparagus was for approximately 10 minutes and remove heated spinich to a separate plate. Add more oil to pan and add chicken.
- Cut asparagus into 1.5 inch pieces. brown the chicken. cut up tomatoes into bite size pieces, not diced.
- Remove pasta from pot and strain. place pasta back into the pot to evaporate the water still left in the pasta (learned this technique on the food network).
- Sprinkle the pasta with parmesan cheese and dice up some goat cheese to place on top when finished.
- Mix in the chicken, spinich, asparagus, tomatoes, 1/2 tsp basil, 1/2 tsp garlic, and a dash of black pepper. Mix it all together.
- Plate it, add goat cheese to the top, and the people eating the dish will mix it inches.
Nutrition Facts : Calories 780.9, Fat 29.9, SaturatedFat 8.6, Cholesterol 152.6, Sodium 1133.3, Carbohydrate 65.8, Fiber 4.3, Sugar 3.2, Protein 66.6
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