SPRING PASTA SALAD WITH ASPARAGUS, TOMATO AND MOZZARELLA
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
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 MOZZARELLA SALAD
This refreshing dish is perfect for picnics, barbecues or any other warm-weather gathering. Toss leftovers with pasta. -Lisa Gibbs, Muskegon, Michigan
Provided by Taste of Home
Categories Lunch
Time 25m
Yield 15 servings (2/3 cup each).
Number Of Ingredients 13
Steps:
- In a large saucepan, bring 1/2 in. of water to a boil. Add asparagus; cover and boil for 3 minutes. Drain and immediately place asparagus in ice water. Drain and pat dry. Transfer to a large bowl. Add the cheese, tomatoes, onion and basil., In a small bowl, whisk the oil, vinegar, garlic, salt, mustard and pepper. Pour over salad; toss to coat. Drizzle with lemon juice. Chill until serving.
Nutrition Facts : Calories 135 calories, Fat 10g fat (5g saturated fat), Cholesterol 24mg cholesterol, Sodium 132mg sodium, Carbohydrate 4g carbohydrate (2g sugars, Fiber 1g fiber), Protein 6g protein.
ASPARAGUS AND MOZZARELLA SALAD
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.
ASPARAGUS SALAD WITH FRESH MOZZARELLA
We couldn't agree more with Libby; the mozzarella cheese and herbs in this dish are a real winning combination... Blue Ribbon winning, in fact! Thanks for sharing, Libby.
Provided by libby walp
Categories Other Salads
Time 15m
Number Of Ingredients 10
Steps:
- 1. Clean and slice asparagus, green beans and onions into 1 intch slices.
- 2. Drop the asparagus and bens into a pot of boiling water and blanch for 3-5 minutes, until bright green and slightly soft.
- 3. Remove the vegetables, and place them in a bath of ice water, along with the onion slices.
- 4. In a bowl, whisk the olive oil, red wine vinerag, mustard, taragon, salt and pepper.
- 5. Rewmove cooled vegetables from water, and toss in bowl with dressing.
- 6. Top with medium sizes pieces of fresh mozzarella cheese and the fresh lemon juice.
ASPARAGUS MOZZARELLA SALAD
I got this recipe out of my new Taste of Home magazine. I made it and it is a great summer salad... I used Brownwood Farsm Kreame Mustard instead of Dijon Mustard.
Provided by CIndytc
Categories Vegetable
Time 25m
Yield 15 serving(s)
Number Of Ingredients 12
Steps:
- In a large suacepan, bring 1/2 inch of water to a boil. Add asparagus; cover and boil for 3 minutes. Drain and immediately place asparagus in ice water. Drain and pat dry. Transfer to a large bowl. Add the cheese, tomatoes, onion and basil.
- To make Dressing:.
- In a small bowl, whisk the oil, vinegar, garlic salt and mustard and pepper. Pour over salad; toss to coat. Drizzle with lemon juice. Chill until serving.
Nutrition Facts : Calories 143.1, Fat 10.5, SaturatedFat 4.5, Cholesterol 23.9, Sodium 272.4, Carbohydrate 5, Fiber 1.6, Sugar 1.8, Protein 8.3
ASPARAGUS MOZZARELLA SALAD RECIPE
How to make Asparagus Mozzarella Salad Recipe
Provided by @MakeItYours
Number Of Ingredients 14
Steps:
- In a large saucepan, bring 1/2 in. of water to a boil. Add asparagus; cover and boil for 3 minutes. Drain and immediately place asparagus in ice water. Drain and pat dry. Transfer to a large bowl. Add the cheese, tomatoes, onion and basil.
- In a small bowl, whisk the oil, vinegar, garlic, salt, mustard and pepper. Pour over salad; toss to coat. Drizzle with lemon juice. Chill until serving. Yield: 15 servings (2/3 cup each).
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