Best Spring Asparagus Tomato 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

SPRING ASPARAGUS TOMATO SALAD

Spring Asparagus Tomato Salad image

"This refreshing salad is one of the first requests from my family as soon as the spring asparagus is on the market," notes Lois Crissman from Mansfield, Ohio. "It seems to impress guests, too."

Provided by Taste of Home

Categories Lunch

Time 15m

Yield 4 servings.

Number Of Ingredients 4

Ingredients

3/4 pound fresh asparagus, trimmed and cut into 1-1/2-inch pieces
3 plum tomatoes, halved and sliced
3/4 cup chopped red onion
1/2 cup balsamic vinaigrette

Steps:

Place asparagus in a steamer basket; place in a saucepan over 1 in. of water. Bring to a boil; cover and steam for 5-7 minutes or until crisp-tender. Drain and immediately place asparagus in ice water. Drain and pat dry. , In a large bowl, combine the asparagus, tomatoes and onion. Drizzle with vinaigrette; gently toss to coat. Serve with a slotted spoon.

Nutrition Facts : Calories 91 calories, Fat 5g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 260mg sodium, Carbohydrate 11g carbohydrate (7g sugars, Fiber 2g fiber), Protein 2g protein.