Asparagus Pasta Salad With Honey Mustard Dressing Recipes

ASPARAGUS PASTA SALAD WITH HONEY MUSTARD DRESSING

Asparagus Pasta Salad with Honey Mustard Dressing image

This asparagus pasta salad is the perfect dish for spring! Tossed in a delicious honey mustard vinaigrette, it is super flavorful and easy.

Provided by How Sweet Eats

Time 45m

Number Of Ingredients 13

Ingredients

1 pound pasta, (cooked)
kosher salt and pepper
1 pound asparagus, (woody stems removed and cut into thirds)
1 pint cherry tomatoes, (quartered)
4 green onions, (thinly sliced)
8 ounces white cheddar or fontina cheese, (cubed)
¼ cup chopped fresh herbs, (like basil and parsley)
¼ cup apple cider vinegar
2 tablespoons honey
2 tablespoons dijon mustard
2 garlic cloves, (finely minced or pressed)
kosher salt and pepper
1/2 cup extra virgin olive oil

Steps:

Bring a pot of salted water to a boil and cook the pasta according to the directions.
Heat the olive oil in a skillet over medium heat. Add the asparagus with a pinch of salt and pepper. Cook, tossing often, until the asparagus is bright green in color and slightly softened (like as if you would eat it straight from the pan!), then turn off the heat.
In a large bowl, combine the cooked pasta, the asparagus, tomatoes, green onions and cheddar cheese. Pour in the dressing and toss well to combine. Taste the pasta salad and add another pinch of salt and pepper if you find that it needs it (this will depend on how much you use for the boiling pasta, dressing and asparagus!). Stir in the fresh herbs.
You can store this in the fridge now until serving, or you can serve it immediately. It will last in the fridge for 2 to 3 days. If you are making it a day or so ahead of time, I suggest tossing in the fresh herbs right before serving.
Enjoy!

ASPARAGUS PASTA SALAD WITH ITALIAN DRESSING

Asparagus Pasta Salad with Italian Dressing image

This pasta salad is endlessly adaptable 365 days a year. Take your favorite pasta shape, add any vegetables in season then toss it all in a homemade Italian dressing. Yes, it's that simple!

Provided by Kelly Senyei

Categories main-dish

Time 3h25m

Yield 8 servings

Number Of Ingredients 13

Ingredients

1/3 cup red wine vinegar
2 teaspoons fresh lemon juice
1 1/2 teaspoons minced garlic
1 teaspoon sugar
2 teaspoons dried oregano
1/2 teaspoon crushed red pepper flakes, or more to taste (optional)
1/2 cup extra-virgin olive oil
Kosher salt
2 1/2 cups dried short pasta, such as penne or rotini
1 pound asparagus, tough stems removed, spears cut into 1-inch lengths
2/3 cup sliced red onions
1 1/2 cups diced tomatoes
2/3 cup grated Parmesan, for serving

Steps:

For the dressing: Whisk together all of the ingredients in a medium bowl until combined. Set aside.
For the pasta salad: Bring a large pot of salted water to a boil. Add the pasta and cook according to the package directions, just until al dente. Add the asparagus and cook it with the pasta for 1 more minute. Drain the pasta and asparagus then rinse with cold water and drain thoroughly.
Transfer the pasta and asparagus to a large bowl. Stir in the onions and tomatoes. Pour the dressing over the pasta, toss to combine, then cover and refrigerate for at least 3 hours and up to overnight. When ready to serve, stir in the Parmesan and enjoy cold or at room temperature.

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