Asparagus and Pasta Salad
4
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
One of our favorite ways to showcase asparagus, this recipe is fast and delicious!
Meal Type
Salads & Soups
Diet Type
Vegan Vegetarian
Preheat oven to 350 degrees
Cook pasta according to package instructions.
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.
Place the nuts on a dry cookie sheet. Roast in the oven for about seven minutes.
Combine the asparagus, nuts, red onion, tomatoes, and olives in a large serving bowl.
Whisk the oil, lemon zest and juice, vinegar, sea salt, and garlic together. Add basil.
Add the pasta to the veggies.
Pour the dressing over all and toss well.
Ingredients
8 oz. Penne Rigate1 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