Best Asparagus And Tomato Pasta 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 TOMATO PASTA SALAD

Asparagus and Tomato Pasta Salad image

This easy, summery side or lunch can be prepared the night before.

Provided by Betty Crocker Kitchens

Categories Side Dish

Time 45m

Yield 8

Number Of Ingredients 9

Ingredients

3 cups uncooked rotini pasta (9 oz)
1 lb asparagus, cut into 2-inch pieces (2 cups)
1/4 cup vegetable oil
2 tablespoons balsamic vinegar
1 tablespoon Dijon mustard
1/2 teaspoon garlic salt
3/4 cup chopped yellow bell pepper
2 large tomatoes, cut into 2-inch pieces (2 cups)
Freshly cracked pepper, if desired

Steps:

Cook pasta as directed on package, adding asparagus for last 2 minutes of cooking; drain. Rinse with cold water; drain.
In tightly covered container, shake oil, vinegar, mustard and garlic salt.
In large bowl, toss pasta, asparagus, bell pepper, tomatoes and oil mixture. Cover and refrigerate at least 30 minutes to blend flavors but no longer than 24 hours. Serve with pepper.

Nutrition Facts : Calories 250, Carbohydrate 39 g, Cholesterol 0 mg, Fat 1 1/2, Fiber 4 g, Protein 7 g, SaturatedFat 1 g, ServingSize 1 Serving, Sodium 280 mg, Sugar 3 g, TransFat 0 g