Best Pasta Salad With Asparagus Corn And Sun Dried Tomatoes Recipes

PENNE PASTA SALAD WITH SUN DRIED TOMATOES, ASPARAGUS AND BASIL

Steps:

• Cook pasta according to directions. Drain.
• Saute asparagus tips in garlic, olive oil, salt and pepper until tender. Add to the pasta along with the basil and sun-dried tomatoes. Toss to mix. Adjust seasonings as necessary. Refrigerate 1 hour or longer before serving.

SUN DRIED TOMATO & ASPARAGUS PASTA SALAD

Steps:

• Preheat oven to 400° F and spray baking sheet with non-stick cooking spray.
• Chop asparagus into bite sized pieces then toss with 1 Tbsp olive oil and salt and pepper, to taste.
• Spread evenly, into single layer, onto prepared baking sheet. Bake at 400° F for 15 minutes.
• Remove from oven and let cool completely.
• While asparagus is roasting, cook pasta according to package directions, until al dente. Strain and toss in medium bowl with remaining 1 Tbsp. olive oil and allow to cool.
• Add sun-dried tomatoes, lemon juice, butter, parsley, Parmesan, green onions, and asparagus. Toss to combine.
• Serve immediately at room temperature or refrigerate until cold before serving.

PASTA SALAD WITH ASPARAGUS, BABY CORN, AND FRESH HERBS

Steps:

• Cook pasta according to package directions. Drain and transfer to a large bowl. Add asparagus, corn, sun-dried tomatoes and parsley and toss to combine. Add dressing and toss to coat.

PASTA WITH ASPARAGUS, SUN-DRIED TOMATOES AND GOAT CHEESE

Steps:

• Bring large pot of salted water to a boil. Meanwhile in large skillet, heat oil and saute leeks, stirring often, about 3 minutes or until softened.
• Add garlic, thyme, wine and sun-dried tomatoes.
• Cook 1 minute, then remove from heat and set aside.
• Add pasta to the pot of boiling water, and cook according to package directions.
• About 2 minutes before pasta is done, add asparagus and cook just until tender. Drain pasta and asparagus and transfer to shallow serving bowl.
• Reheat sauce and add to pasta, tossing to coat.
• Season with salt and pepper and add goat cheese. Serve hot.

BOW TIE PASTA WITH ASPARAGUS, SUN-DRIED TOMATOES, AND BOURSIN

Steps:

• Put the pine nuts in a dry small skillet over medium heat. Shake constantly until evenly toasted on all sides, about 4 minutes. Set aside.
• Fill a large saucepan three fourths full of water. Bring to a boil over high heat and add kosher salt. (about 1 1/2 teaspoons kosher salt per quart of water). Add the pasta and cook, stirring occasionally, until barely tender, 8 to 10 minutes. Add the asparagus to the pan and cook until tender-crisp, 1 to 2 minutes. Drain the pasta and asparagus, reserving 3/4 cup of the cooking water.
• Set the pan over medium heat and heat the olive oil. Add the garlic and cook until fragrant and lightly brown, 1 to 2 minutes. Return the pasta and asparagus to the pan, then add the reserved cooking water. Add the tomatoes (if using), Parmesan cheese, Bousin, dill and the 3/4 teaspoons lemon pepper and toss to combine. Stir in the pine nuts. Season with kosher salt to taste and more lemon pepper if necessary.
• Divide the pasta between 2 bowls and garnish with parsley, if desired. Serve immediately.

ASPARAGUS AND SUN-DRIED TOMATO SALAD

Steps:

• Preheat grill on medium-high heat.
• Add asparagus, chopped garlic, vegebtable oil, salt and pepper, rosemary and thyme to a large bowl. Mix together. Grill asparagus for 3 to 4 minutes. Place asparagus back into bowl. Add julienne-sliced sun-dried tomatoes. Mix together.
• Remove 2 tablespoons oil from asparagus mixture, and place into saute pan. Add mushrooms; cook for 3 to 4 minutes until browned and crisp.
• Remove mushrooms and mix into asparagus mixture. Serve at room temperature.

SPRING PASTA SALAD WITH ASPARAGUS, TOMATO AND MOZZARELLA

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.

PASTA WITH SHRIMP, ASPARAGUS, AND SUN-DRIED TOMATOES

Steps:

• Heat oil reserved from tomatoes in heavy large skillet over medium-high heat.
• Add asparagus and saute until crisp-tender, about 5 minutes.
• Using slotted spoon, transfer asparagus to bowl.
• Add sun-dried tomatoes, shrimp, 1/4 cup basil, garlic, oregano, and crushed red pepper to same skillet and saute until shrimp are just opaque in center, about 3 minutes.
• Transfer shrimp mixture to bowl with asparagus.
• Add broth, wine, and tomato paste to same skillet.
• Boil until sauce thickens slightly, stirring occasionally, about 6 minutes.
• Cook pasta in large pot of boiling salted water until 'al dente'.
• Drain; return pasta to same pot.
• Add shrimp mixture, sauce, remaining 1/4 cup basil, and cheese to pasta.
• Toss over medium heat until warmed through and sauce coats pasta.
• Season with salt and pepper and serve. Makes 4 servings.
• That's it!

PENNE WITH SUN-DRIED TOMATOES AND ASPARAGUS

Steps:

• Cook Pasta as directed, drain, set aside.
• In large skillet, heat olive oil.
• Add onion, garlic, and rosemary, saute until garlic begins to caramelize and the onions are translucent.
• Add white wine and simmer for about one minute.
• Add the heavy cream, salt, pepper, asparagus and sundried tomatoes.
• Simmer for about 5 minutes or until vegetables are heated.
• Toss cream mixture with pasta and Grated cheese.