Sunday, March 23, 2014

Asparagus & Tomato Pasta Salad


I told y'all I love Asparagus!  Adding a variety of Asparagus dishes to the ones I already enjoy just seemed like a win-win to me!  More ways to eat and enjoy it is always a good thing.  

This Asparagus and Tomato Pasta Salad uses a dressing mix of Balsamic Vinegar and Dijon Mustard to give it a nice little kick.  Use the freshest Asparagus you can buy when preparing this dish.

3 cups uncooked rotini or penne pasta
1 lb. fresh asparagus, cut into 1/2-1-inch pieces, discarding woody ends (about 2 cups)
1/4 oil (your choice)
2 tbls. balsamic vinegar
1 tbls. dijon mustard
1/2 tsp. garlic powder
1/4 tsp. salt
1/4 tsp. course-ground black pepper
1 -14.5 oz can petite diced tomatoes, drained (or 2 fresh tomatoes cut into small pieces or 2 cups)

Cook pasta according to package directions, adding asparagus during the last 2 minutes of cooking. Rinse with cold water and drain well.

In a small bowl add oil, balsamic vinegar, Dijon mustard, garlic powder, salt and pepper; whisk well until blended.  In a large bowl toss pasta, asparagus and tomatoes with dressing mixing well.

Refrigerate at least 2 hours before serving to blend flavors.  This is a great fresh pasta salad, good by itself, or serve as a side dish to grilled meats.


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