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Asparagus Pasta Salad

fast.cook's picture
Ingredients
  Bow tie pasta 1⁄2 Pound, cooked al dente and cooled (Farfalle)
  Shallot 1 Small, finely chopped (Or 1/2 Large)
  Extra-virgin olive oil 1⁄3 Cup (5.33 tbs) (Eyeball It)
  Asparagus 1 Pound (Thin Spears)
  Endive 2 , cored and thinly sliced
  Red bell pepper 1⁄2 Small, chopped
  Frozen green peas 1⁄2 Cup (8 tbs)
  Flat-leaf parsley 1⁄4 Cup (4 tbs), chopped fresh (A Couple Handfuls)
  White wine vinegar 3 Tablespoon
  Salt To Taste
  Freshly ground black pepper To Taste
Directions

MAKING
1) In a microwave-safe covered dish heat shallots and oil for 30 seconds.
2) Alternately, in a small pan add shallots and oil on the stovetop over medium-low heat for 5 minutes.
3) Let stand to cool for sometime.
4) In a saucepan, cover trimmed asparagus tops in 1-inch simmering water for 3 to 5 minutes.
5) Keep under cold running water and drain.
6) Cut into angular 1-inch pieces and add to a bowl.
7) In a bowl combine endive, red bell pepper, cooked pasta, green peas and chopped parsley.
8) The peas will defrost.
9) In a small bowl pour vinegar and whisk in cooled shallot oil.
10) Pour dressing over salad and toss.

SERVING
11) Season with salt and pepper and toss again.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
Italian
Course: 
Main Dish
Method: 
Microwaving
Restriction: 
Lacto Ovo Vegetarian
Ingredient: 
Asparagus
Preparation Time: 
25 Minutes
Cook Time: 
15 Minutes
Ready In: 
40 Minutes
Servings: 
4

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