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.
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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
SUN DRIED TOMATO & ASPARAGUS PASTA SALAD
Light and refreshing pasta salad with sun-dried tomatoes and roasted asparagus that is perfect for your next cookout!
Provided by Jennifer
Time 25m
Number Of Ingredients 9
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.
Nutrition Facts : Calories 302 kcal, Carbohydrate 47 g, Protein 10 g, Fat 8 g, SaturatedFat 3 g, Cholesterol 10 mg, Sodium 62 mg, Fiber 3 g, Sugar 4 g, ServingSize 1 serving
PASTA SALAD WITH ASPARAGUS, BABY CORN, AND FRESH HERBS
Provided by Robin Miller : Food Network
Categories side-dish
Time 15m
Yield 4 servings
Number Of Ingredients 7
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.
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 WITH SHRIMP, ASPARAGUS, AND SUN-DRIED TOMATOES
Categories Pasta Tomato Vegetable Sauté Basil Shrimp Asparagus White Wine Spring Bon Appétit
Yield Makes 4 servings
Number Of Ingredients 12
Steps:
- Heat oil reserved from tomatoes in heavy large skillet over medium-high heat. Add asparagus and sauté 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 sauté 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 tender but still firm to bite. 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.
CARAMELIZED CORN AND ASPARAGUS PASTA WITH RICOTTA
This summery pasta features caramelized corn, crisp-tender asparagus and earthy turmeric, which provides the dish's sunny hue. It's not easy to cook corn to the point of browning without losing all its moisture, but a pinch of sugar helps speed up the caramelization process. Vermouth lends acidity to the light, glossy garlicky sauce, but you could use wine, or even a tablespoon of lemon juice or champagne vinegar for lift. Fresh ricotta provides richness.
Provided by Alexa Weibel
Categories dinner, weekday, pastas, vegetables, main course
Time 25m
Yield 4 to 6 servings
Number Of Ingredients 13
Steps:
- Bring a large pot of salted water to a boil over high. Meanwhile, prepare the corn: Slice the corn kernels off the cobs, and add the cobs to the pot of water. (This lends a hint of sweetness.)
- Once the water comes to a boil, add the pasta and cook over medium-high, according to package instructions, until tender but toothsome, just shy of al dente.
- In a large, deep skillet, heat the oil over medium-high. Add the corn kernels and sugar, season with salt and pepper, and cook, stirring occasionally, until they begin to caramelize, about 6 minutes. Stir in the asparagus, scallions and 1 teaspoon turmeric, and cook, stirring frequently, until just softened and corn is caramelized, 2 to 3 minutes. Transfer to a bowl.
- Once the pasta is just short of al dente, reserve 1 1/2 cups pasta water, then drain the pasta, and discard the corn cobs.
- Add the butter, garlic and remaining turmeric to the large skillet and cook over medium until butter melts and starts to foam, about 3 minutes. Whisk in vermouth to deglaze, and cook 1 to 2 minutes, then whisk in 1 cup pasta water.
- Add the pasta, and toss with tongs over medium heat until thoroughly coated and al dente, 1 to 2 minutes, adding pasta water as needed. Remove from heat, stir in half the corn mixture and season to taste with salt and pepper.
- Divide pasta among plates. Dollop with ricotta and top with remaining corn mixture. Drizzle with olive oil. If using lemon, shower the pasta with lemon zest, then cut the lemon into quarters, for squeezing on top, and serve immediately.
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