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Asparagus And Artichoke Pasta Salad


ARTICHOKE PASTA SALAD

This light Artichoke Pasta Salad makes a perfect portable lunchtime meal.

Recipe From marthastewart.com

Provided by Martha Stewart

Time 20m

Steps:

  • In a medium pot of boiling salted water, cook pasta according to package instructions. Reserve 1/2 cup pasta water, then drain.
  • Meanwhile, chop garlic. Sprinkle with 1/4 teaspoon salt and drag the blade of a large knife at an angle across mixture until a paste forms. Add garlic paste to a small bowl, along with mayonnaise, mustard, lemon zest and juice, and artichoke marinade; whisk to combine and season with salt and pepper.
  • Return pasta to pot, add artichokes and dressing, and toss, adding enough pasta water to create a light sauce that coats pasta; stir in Parmesan and season with salt and pepper. Refrigerate until chilled, 1 hour (or overnight); toss with escarole to serve.


Artichoke Pasta Salad image

Number Of Ingredients: 9

Ingredients:

  • Coarse salt and pepper
  • 6 ounces small pasta shells
  • 2 cloves garlic
  • 1 tablespoon mayonnaise
  • 1 teaspoon Dijon mustard
  • 1/2 teaspoon grated lemon zest plus 4 teaspoons juice
  • 1/2 cup marinated artichokes, plus 2 tablespoons marinade
  • 1 tablespoon grated Parmesan
  • 2 cups torn escarole


ASPARAGUS & ARTICHOKE SALAD

Make and share this Asparagus & Artichoke Salad recipe from Food.com.

Recipe From food.com

Provided by Rick Young

Time 30m

Yield 4 serving(s)

Steps:

  • Cut the asparagus into short lengths.
  • Cut the mushrooms and artichoke hearts into quarters or eights, depending on original size Put asparagus and beans into boiling water for just one to two minutes to turn them a bright green Remove the asparagus and beans from the boiling water and place immediately into ice water.
  • Once the asparagus and beans are chilled, put into a colender and drain.
  • Melt butter in small pan and add the garlic and paprika, and cook for one minute.
  • Add the mushrooms, cook for another three to four minutes, and remove from the heat.
  • Combine the oil, lemon juice, and black pepper in a small bowl, mixing well.
  • Put the asparagus, mushrooms, artichokes, and beans into a medium size bowl.
  • Pour the oil mixture over the vegetables and toss well.
  • Transfer to a serving bowl and serve.


Asparagus & Artichoke Salad image

Number Of Ingredients: 10

Ingredients:

  • 5 cans artichoke hearts
  • 1 bunch asparagus
  • 5 ounces green beans, whole,with tips removed
  • 5 ounces button mushrooms
  • 2 tablespoons butter
  • 1/2 teaspoon paprika
  • 2 cloves garlic, sliced very thinly
  • 2 tablespoons olive oil
  • 2 tablespoons lemon juice
  • 1/4 teaspoon black pepper


ASPARAGUS, ARTICHOKE, AND AVOCADO SALAD

This recipe came from a friend and I always get rave reviews on it. It is extremely easya d delicious and goes well with almost any meal!

Recipe From food.com

Provided by Cherbear64

Time 22m

Yield 6-8 serving(s)

Steps:

  • Rinse and cut the bottoms off of the Asparagus, then Blanch in boiling, salted water for 2 minutes, remove from water and immediately rinse with cold water. Place on large platter.
  • Cut drained artichoke hearts into quarters and spread over top ot the asparagus. Chill until just before serving.
  • Just before serving cut up the avocados, slice each avocado in half, remove seed and slice into chunks. Spread chunks over asparagus and artichoke hearts.
  • Mix salad dressing according to directions except replace white vinegar with balsamic vinegar. Pour dressing over salad and top with blue cheese, serve immediately.


Asparagus, Artichoke, and Avocado Salad image

Number Of Ingredients: 8

Ingredients:

  • 2 bunches fresh asparagus
  • 2 (15 ounce) cans medium artichoke hearts, drained
  • 3 avocados
  • 8 ounces crumbled blue cheese (can use gorgonzola)
  • 1 package good seasons zesty Italian dressing
  • 1/4 cup balsamic vinegar
  • 1/2 cup vegetable oil
  • 2 tablespoons water


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5/5
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  1. In a large skillet over med-high heat, brown the sausage until no longer pink breaking apart into small bite sized pieces with a fork. Using a slotted spoon, transfer the sausage to a bowl and set aside.
  2. Drain all but 1 tablespoon of fat from the skillet and add the onion. Cook over med-high heat until translucent. Add the garlic and cook for one minute or until fragrant. Stir in the artichokes, asparagus and sun-dried tomatoes continuing to cook of another minute. Stir in the pasta, water, milk, salt and pepper. Bring the mixture to a boil and cook until the pasta is al dente (approximately 8 minutes), stirring occasionally. When the pasta is cooked and the sauce is creamy, stir in the lemon zest and basil. Serve immediately.
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  3. Meanwhile, prepare an ice-water bath. Bring 2 inches of water to boil in a saucepan; season with salt. Add asparagus and boil until crisp-tender, about 1 minute. Transfer to ice bath and let cool. Drain; pat dry.
  4. Remove leaves from artichokes; reserve for eating separately. Scoop out and discard fuzzy chokes, then halve artichoke bottoms lengthwise. Cut potatoes into 1/4-inch rounds. Divide artichoke bottoms, potatoes, asparagus, greens, and radishes among 4 plates.
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Artichoke Pasta Salad - Taste and Tell

Recipe From : tasteandtellblog.com
2018-06-11  · Make the salad: Cook the pasta according to the package directions; drain and rinse. In a large bowl, combine the pasta, artichokes, prosciutto, green onions, parsley, basil and cheese. Mix well. Pour the dressing over the salad … ...
5/5
Total Time: 4 hrs 30 mins
Category: Side Dish
Calories: 306 per serving
  1. Make the vinaigrette: combine the vinegar, lemon juice, and mustard in a food processor or blender. (I use the twister jar on my Blendtec.) Stream in the olive oil until it is smooth and combined. Season to taste with salt and pepper.
  2. Make the salad: Cook the pasta according to the package directions; drain and rinse. In a large bowl, combine the pasta, artichokes, prosciutto, green onions, parsley, basil and cheese. Mix well. Pour the dressing over the salad and toss gently. Cover and chill in the refrigerator for 4 to 6 hours before serving.
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15+ 30-Minute Dinner Recipes with Asparagus | EatingWell

Recipe From : eatingwell.com
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Author: Eatingwell
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