Quick Asparagus Pasta Salad Food

ASPARAGUS PASTA SALAD

Steps:

• Heat shallot and oil in microwave safe covered dish for 30 seconds or in a small pan on the stovetop over medium low heat for 5 minutes. Allow oil to cool back to room temperature.
• Hold a spear of asparagus at each end and snap it. The spear breaks where the tender tops meet the tough bottoms. Line the broken spear up with the bundle of cleaned asparagus. Cut the spears using the guideline of the snapped spear. Par boil the asparagus tops in 1 inch simmering water covered for 3 to 5 minutes. Cool under cold running water and drain. Cut asparagus into 1-inch pieces on an angle and add to a bowl. Combine chopped, cooked asparagus with shredded endive, red bell pepper, cooked pasta, green peas and chopped parsley. The peas will defrost as you toss salad. Pour vinegar into a small bowl and whisk in cooled shallot oil. Pour dressing over salad and toss. Season salad with salt and pepper, to your taste and toss again.

ASPARAGUS PASTA SALAD

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.

ASPARAGUS PASTA SALAD WITH ITALIAN DRESSING

Steps:

• For the dressing: Whisk together all of the ingredients in a medium bowl until combined. Set aside.
• For the pasta salad: Bring a large pot of salted water to a boil. Add the pasta and cook according to the package directions, just until al dente. Add the asparagus and cook it with the pasta for 1 more minute. Drain the pasta and asparagus then rinse with cold water and drain thoroughly.
• Transfer the pasta and asparagus to a large bowl. Stir in the onions and tomatoes. Pour the dressing over the pasta, toss to combine, then cover and refrigerate for at least 3 hours and up to overnight. When ready to serve, stir in the Parmesan and enjoy cold or at room temperature.

QUICK ASPARAGUS PASTA SALAD

Steps:

• Cook asparagus in a small amount of water until crisp-tender, about 4 minutes. Rinse in cold water; drain and cool. Place asparagus in a large bowl; add pasta, onion, cucumber, carrots and radishes. , Combine salad dressing and Parmesan cheese; pour over pasta mixture and toss to coat. Cover and refrigerate for at least 2 hours.

ASPARAGUS PASTA SALAD

Steps:

• Heat shallot and oil in microwave safe covered dish for 30 seconds or in a small pan on the stovetop over medium low heat for 5 minutes. Allow oil to cool back to room temperature.
• Hold a spear of asparagus at each end and snap it. The spear breaks where the tender tops meet the tough bottoms. Line the broken spear up with the bundle of cleaned asparagus. Cut the spears using the guideline of the snapped spear. Par boil the asparagus tops in 1 inch simmering water covered for 3 to 5 minutes. Cool under cold running water and drain. Cut asparagus into 1-inch pieces on an angle and add to a bowl. Combine chopped, cooked asparagus with shredded endive, red bell pepper, cooked pasta, green peas and chopped parsley. The peas will defrost as you toss salad. Pour vinegar into a small bowl and whisk in cooled shallot oil. Pour dressing over salad and toss. Season salad with salt and pepper, to your taste and toss again.

ROASTED ASPARAGUS PASTA SALAD

Steps:

• Preheat the oven to 425 degrees F.
• Add pasta to a large pot of boiling salted water and cook until al dente. Drain in a colander and let cool.
• Meanwhile, slice asparagus on the bias into 1/2-inch pieces. Place the asparagus on a sheet tray and drizzle with olive oil, and season with salt and pepper. Place in oven and roast for 10 minutes, until slightly tender. Remove and let cool.
• In a small bowl, combine shallot, garlic, mustard, lemon zest, lemon juice, and red pepper flakes. Whisk in olive oil and season with salt and pepper. Add chives.
• Add pasta and roasted asparagus to a large bowl. Drizzle with dressing and toss. Add the crumbled goat cheese, toss and serve.

QUICK ASPARAGUS AND LEMON PASTA

Steps:

• Bring large pot of salted water to a boil.
• While water boils, heat 1 tablespoon olive oil in medium skillet. Saute onion until soft; add garlic and saute additional minute. Remove from heat.
• Add pasta to boiling water and cook according to box directions. 2 minutes before cook time is up, reserve 1 cup pasta water, then add asparagus to boiling pot. Continue to cook until pasta is al dente. Drain cooked pasta and asparagus. Return pasta and asparagus to the pot, add 1 tablespoon olive oil, onion and garlic mixture, grated cheese, lemon zest and 1/2 the reserved pasta water. Season with salt and pepper, and stir gently until well mixed. Add additional pasta water as needed for desired consistency.
• Serve right away with extra cheese on the side.

CHICKEN ASPARAGUS PASTA SALAD

Steps:

• Bring 4 quarts of water to boil in a stockpot.
• Cook pasta according to package directions until al dente.
• Drain pasta and keep warm.
• Wash asparagus and remove and discard tough ends.
• Slice asparagus into one inch pieces.
• Cook asparagus in a large skillet in shallow water and steam for 1-2 minutes until crisp tender.
• Drain well and reserve.
• Chop chicken into one inch pieces.
• Cut grape tomatoes in half.
• Combine Italian dressing ingredients in a large bowl.
• Add cooked pasta and asparagus to the Italian dressing and mix together until everything is evenly coated.
• Add chicken, tomatoes, basil, olives, and cheese and stir to combine.
• Serve pasta salad warm or at room temperature.

ASPARAGUS PASTA SALAD WITH PARMESAN DRESSING

Steps:

• Boil pasta in water until firm-tender (do not overcook, leave firm!) drain, and rinse with cold water; set aside.
• Steam asparagus until crisp-tender; drain and plunge into very cold or ice water; drain and pat dry with a paper towel.
• Place all dressing ingredients in a blender, and blend until well mixed (adjusting all ingredients to suit taste).
• Place the veggies and the cooked pasta shells in a large bowl; toss to combine.
• Pour the dressing over; toss well to coat.
• Add in slivered almonds and mix.
• Chill in the fridge for a minimum of 2 hours before serving.

ASPARAGUS PASTA SALAD

Steps:

• Trim, wash and cut fresh asparagus into 1 inch pieces.
• Steam about 5 minutes or until just crisp tender.
• Quickly cool in ice water and drain.
• Cook pasta according to package directions, rinse with cold water, drain and cool.
• Combine all ingredients, place in an air tight container.
• Chill thoroughly or overnight before serving.