Pasta Salad with Asparagus
(from bjs2005’s recipe box)
This simple spring‐time recipe utilizes seasonal vegetables when they are at their peak in flavor, and is a tasty way to use any leftover cooked asparagus.
Source: viva vegetables 08-09
Ingredients
- • 1 pound pasta
- • 1‐2 cups cooked asparagus
- • 2‐3 cups seasonal chopped raw vegetables (radishes, bell peppers, green onions, tomatoes)
- • 1/4 cup plus 2 Tablespoons olive oil
- • 1/4 cup red wine vinegar
- • Salt and pepper to taste
- • 1 Tablespoon chopped parsley
Directions
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Cook the pasta according to package directions. Rinse in cold water. Chill.
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Cook the asparagus using the method of your choice just until tender. Shock in cold water and drain. Cut into bite‐sized pieces. Combine pasta and vegetables in large bowl.
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Whisk oil and vinegar in small bowl to blend. Add the dressing to the salad (to taste).
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To Serve: Sprinkle with chopped parsley.
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**Other optional ingredients: cheese cubes, tuna, hard‐boiled eggs, or olives.