Asparagus and Pasta Salad
Makes
4
servings
One of our favorite ways to showcase asparagus, this recipe is fast and delicious!
Meal Type
Salads & Soups
Diet Type
Vegan
Vegetarian
Ingredients
8 oz. Penne Rigate
1 bunch asparagus, ends snapped
½ cup walnuts
¼ cup red onion, diced
10 sun dried tomatoes, chopped
About 20 kalamata olives, chopped
2 tablespoons extra virgin olive oil
Zest of one lemon
2 tablespoons lemon juice
1 tablespoon balsamic vinegar
½ teaspoon sea salt
2 cloves garlic, minced
¼ cup fresh basil, chopped
1 bunch asparagus, ends snapped
½ cup walnuts
¼ cup red onion, diced
10 sun dried tomatoes, chopped
About 20 kalamata olives, chopped
2 tablespoons extra virgin olive oil
Zest of one lemon
2 tablespoons lemon juice
1 tablespoon balsamic vinegar
½ teaspoon sea salt
2 cloves garlic, minced
¼ cup fresh basil, chopped
1
Preheat oven to 350 degrees
2
Cook pasta according to package instructions.
3
Heat ⅛ inch water in a large skillet. Add the asparagus spears, and cover. Cook for about 3 minutes, or until barely fork tender. Remove from skillet and cut into 1 inch pieces on the diagonal.
4
Place the nuts on a dry cookie sheet. Roast in the oven for about seven minutes.
5
Combine the asparagus, nuts, red onion, tomatoes, and olives in a large serving bowl.
6
Whisk the oil, lemon zest and juice, vinegar, sea salt, and garlic together. Add basil.
7
Add the pasta to the veggies.
8
Pour the dressing over all and toss well.