Best Asparagus And Mozzarella Salad Recipes

SPRING PASTA SALAD WITH ASPARAGUS, TOMATO AND MOZZARELLA

Spring Pasta Salad With Asparagus, Tomato and Mozzarella image

Spring is in the air! So many recipes come to mind this time of year. Here's one you're sure to enjoy.

Provided by FLUFFSTER

Categories Penne

Time 1h5m

Yield 4-6 serving(s)

Number Of Ingredients 10

Ingredients

1 1/2 lbs asparagus, stems peeled if tough
salt
1 lb penne pasta
1/2 lb fresh mozzarella cheese, cut into small cubes
1 bunch scallion, about a dozen, sliced into thin rounds (or green onions)
2 dozen ripe cherry tomatoes, cut in half (to let them drain for about 20 minutes in a colander, to let them give up their juices)
1/2 cup extra virgin olive oil
1 lemon, juice and zest of
1/2 cup pine nuts, lightly toasted
1 cup fresh basil leaf, chopped (about a large handful)

Steps:

Put up a large pot of salted water for cooking the pasta and bring it to a boil.
Add the asparagus and blanch it until just tender, about 3 minutes.
Scoop the asparagus from the water with a large strainer spoon and place in a colander. Run cold water over it to stop the cooking process, and to preserve the bright green color. Drain well and slice into small pieces on the diagonal, leaving the tips whole.
Bring the water back to a rapid boil and cook the penne until just al dente (tender but slightly firm to the bite). Run the pasta under cold water and drain very well.
In a large serving bowl, add the pasta, the blanched asparagus and all the remaining ingredients. Season with salt and pepper and toss well until all the pasta is well coated with dressing. Taste for seasoning. This is best served at room temperature.
Note: Another lovely addition to this pasta is about 3/4 cup freshly shelled spring peas. Blanch them for 1 minute in the boiling pasta water after you blanch the asparagus. Drain well and add them to the bowl along with the other ingredients.

Nutrition Facts : Calories 1004.9, Fat 54.4, SaturatedFat 12.5, Cholesterol 44.9, Sodium 397.1, Carbohydrate 109.2, Fiber 19.2, Sugar 7.5, Protein 29.6

ASPARAGUS AND MOZZARELLA SALAD

Asparagus and Mozzarella Salad image

Provided by Food Network

Categories side-dish

Time 50m

Yield 2 servings

Number Of Ingredients 9

Ingredients

1 pound medium size asparagus, stalks peeled
1/4 cup olive oil
1 to 2 tablespoons Champagne or white wine vinegar
Dijon mustard and minced garlic to taste
Salt and freshly ground black pepper
1/2 pound fresh mozzarella, cut into sticks, about 1/4 inch wide and 1 inch long.
2 vine-ripened tomatoes, very thinly sliced
4 ounces wafer thin slices (rounds) of salami
1/4 cup slivered roasted red bell pepper (from the jar)

Steps:

Simmer the asparagus until just cooked through. Rinse them under cold water to stop the cooking process. Drain, pat dry and cut the spears, on the diagonal, into 1inch long pieces; set aside.
Make a dressing of olive oil, vinegar, mustard and garlic and season to taste with salt and pepper. Combine the asparagus and mozzarella and lightly dress with half of the dressing.
Alternate rounds of tomato and salami on the outside of each dinner plate; center asparagus and mozzarella mixture in the middle; drizzle remaining dressing over the tomatoes and salami. Garnish asparagus and mozzarella with roasted peppers.