Asiago Pasta Salad
Prep: 20 min
Cook: 10 min
Total: 30 min
Serves: 6
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Spring vegetables take the lead here, with blanched asparagus, sweet red and yellow peppers, and quartered cherry tomatoes folded through springy rotini and finished with nutty Asiago. A light dressing keeps everything fresh rather than heavy, and it holds beautifully after a few hours chilled. It's a bright, colorful dish for a garden lunch or a buffet table, and forgiving enough to swap in broccoli or feta when the mood strikes.
Ingredients
Ingredients
- 3 Cups Rotini (or Radiatori)
- 1 Tbsp Olive Oil
- 1/2 Lb Asparagus
- 1 - Sweet Red Pepper
- 1 - Sweet Yellow Pepper
- 6 - Cherry Tomato
- 1/3 Cup Parsley
Directions
Directions
- Diagonally slice asparagus and separate tips.
- Coarsely chop peppers and parsley.
- Quarter tomatoes.
- Cook pasta until al dente in boiling, salted water to which the olive oil has been added. Drain well; set aside to cool, stirring occasionally.
- Blanch asparagus stems in boiling water for 1 minute, and tips for 30 seconds. rinse under cold water; drain well.
- Gently mix pasta with asparagus, peppers, tomatoes and parsley.
- Fold in enough dressing to moisten.
- Chill for several hours.
- At serving time, add more dressing if necessary.
- Garnish with remaining cheese.
- For a change, substitute broccoli for asparagus and feta cheese for Asiago.
Nutrition
Per serving · 6 servingsCalories
220
Fat
8 g
Saturated fat
1 g
Carbohydrates
32 g
Sugar
3 g
Fiber
4 g
Protein
7 g
Sodium
150 mg
Cholesterol
0 mg
Estimated values for general guidance only — not medical or dietary advice.
Ingredients
Ingredients
- 3 Cups Rotini (or Radiatori)
- 1 Tbsp Olive Oil
- 1/2 Lb Asparagus
- 1 - Sweet Red Pepper
- 1 - Sweet Yellow Pepper
- 6 - Cherry Tomato
- 1/3 Cup Parsley
Ingredients
Ingredients
- 3/4 Cup Mayonnaise
- 1 Clove Garlic
- 4 Tsp Onion Cooking
- 2 Tbsp Balsamic Vinegar
- 2 Tbsp Basil
- 1/2 Cup Asiago Cheese
