Asparagus Pasta Salad Easy

QUICK ASPARAGUS PASTA SALAD



Quick Asparagus Pasta Salad image

This recipe is one of my favorites to make for potlucks in the spring time when the asparagus is the best. It is so tasty and everyone will asks you for the recipe.-Teresa Kokx, Hart, Michigan

Recipe From tasteofhome.com

Provided by Taste of Home

Categories     Lunch

Time 15m

Yield 8-10 servings.

Number Of Ingredients 8

3 cups cut fresh asparagus (1-inch pieces)
3 cups medium pasta shells, cooked and drained
1 small red onion, chopped
1 small cucumber, sliced
1 cup sliced carrots
1/2 cup sliced radishes
1/2 cup Italian salad dressing
1/2 cup shredded Parmesan cheese
Calories 201 calories
Fat6g fat (1g saturated fat)
Cholesterol3mg cholesterol
Sodium279mg sodium
Carbohydrate30g carbohydrate (4g sugars
Fiber3g fiber)
Protein7g protein.

Steps:

  • Cook asparagus in a small amount of water until crisp-tender, about 4 minutes. Rinse in cold water; drain and cool. Place asparagus in a large bowl; add pasta, onion, cucumber, carrots and radishes. , Combine salad dressing and Parmesan cheese; pour over pasta mixture and toss to coat. Cover and refrigerate for at least 2 hours.

ASPARAGUS PASTA SALAD



Asparagus Pasta Salad image

I got this recipe from my sister-in-law while visiting her in Texas. I usually prepare this salad in the summer as a light evening meal for my family or as an extra-special lunch for friends.

Recipe From tasteofhome.com

Provided by Taste of Home

Categories     Lunch

Time 20m

Yield 12 servings.

Number Of Ingredients 8

1 pound fresh asparagus, cut into 1-1/2-inch pieces
1 package (16 ounces) tricolor spiral pasta, cooked and drained
1 cup diced cooked chicken
1 cup diced fully cooked ham
2 medium tomatoes, seeded and chopped
1/2 cup sliced ripe olives
1-1/2 cups zesty Italian dressing
1-1/2 teaspoons dill weed
Calories 307 calories
Fat14g fat (2g saturated fat)
Cholesterol17mg cholesterol
Sodium720mg sodium
Carbohydrate33g carbohydrate (4g sugars
Fiber2g fiber)
Protein11g protein.

Steps:

  • Place asparagus in a large saucepan with enough water to cover; cook until crisp-tender. Drain and cool. In a large bowl, combine asparagus with the remaining ingredients; toss to coat. Cover and refrigerate for 3-4 hours or overnight.

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