Asparagus Pasta Salad With Italian Dressing Recipe 45

ASPARAGUS PASTA SALAD WITH ITALIAN DRESSING

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.

ASPARAGUS PASTA SALAD

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.

ASPARAGUS PASTA SALAD WITH ITALIAN DRESSING

Steps:

• In a medium bowl, whisk together all of the ingredients until combined. Set the dressing aside.
• Remove the tough stems of the asparagus then cut each spear into 1-inch pieces.
• Bring a large pot of salted water to a boil. Add the pasta and cook until al dente, 10 to 11 minutes, then add the asparagus to the pot and cook it with pasta for 1 more minute. Drain the pasta and asparagus then rinse it with cold water.
• Transfer the pasta and asparagus to a large bowl. Stir in the onions and tomatoes. Pour the dressing over the pasta, tossing to combine, then cover the salad with plastic wrap and refrigerate it for at least 3 hours and up to overnight. When ready to serve, stir in the Parmesan cheese and enjoy cold or at room temperature.
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ITALIAN PASTA SALAD

Steps:

• Cook the pasta in a large pot of boiling salted water until package directions for al dente. Drain well and cool.
• Add the artichoke hearts, mozzarella, pepperoni, tomatoes, pepperoncini and basil to a large bowl. Stir in the pasta.
• Whisk together the garlic, red wine vinegar, and olive oil. Season with salt and pepper. Toss the dressing with the pasta.

ASPARAGUS PASTA SALAD WITH ITALIAN DRESSING RECIPE - (4.5/5)

Steps:

• Make the dressing: In a medium bowl, whisk together all of the ingredients until combined. Set the dressing aside. Make the pasta salad: Remove the tough stems of the asparagus then cut each spear into 1-inch pieces. Bring a large pot of salted water to a boil. Add the pasta and cook until al dente, 10 to 11 minutes, then add the asparagus to the pot and cook it with pasta for 1 more minute. Drain the pasta and asparagus then rinse it with cold water. Transfer the pasta and asparagus to a large bowl. Stir in the onions and tomatoes. Pour the dressing over the pasta, tossing to combine, then cover the salad with plastic wrap and refrigerate it for at least 3 hours and up to overnight. When ready to serve, stir in the Parmesan cheese and enjoy cold or at room temperature.

ITALIAN DRESSING PASTA SALAD

Steps:

• Cook pasta according to package directions. Rinse with cold water; drain well. In two large bowls, combine the California vegetables, tomatoes, zucchini, yellow squash, onion, cheeses and pasta. , In a small bowl, combine the salad dressing, parsley, basil, Italian seasoning, seasoned salt and pepper. Pour over pasta mixture; toss to coat. Stir in olives. Cover and refrigerate for 8 hours or overnight. , Toss before serving. Serve with Romano cheese if desired.

ASPARAGUS SALAD, ITALIAN-STYLE

Steps:

• Cut off the woodsy bottoms of the asparagus spears; discard. Cut off the flower ends and set aside.
• Use a vegetable peeler to remove the dark green outer skin of each spear; you should get three or four ribbons from each one. Set aside. Cut the remaining stalks crosswise into 1/4-inch rounds.
• Combine ribbons, sliced rounds and tips in a large bowl. Drizzle asparagus with oil, then sprinkle with lemon juice. Season with salt and pepper, then top with Parmesan.

QUICK ITALIAN PASTA SALAD

Steps:

• Bring a large pot of lightly salted water to a boil; cook rotini at a boil until tender yet firm to the bite, about 8 minutes; drain and rinse with cold water until cool.
• Combine pasta, salami, green bell pepper, red bell pepper, onion, salad dressing, olives, and mozzarella cheese in a large bowl. Mix dry salad dressing into pasta; sprinkle with Parmesan cheese.

CLASSIC ITALIAN PASTA SALAD

Steps:

• Combine all ingredients except Wish-Bone® Italian Dressing in large bowl. Add Dressing; toss well. Serve chilled or at room temperature.

PASTA-ASPARAGUS SALAD

Steps:

• Boil penne until al dente.
• While the penne is cooking, put the asparagus into a medium microwave-proof dish; add about 1/4 cup water.
• Cover and microwave on high for about 4 minutes, or until crisp-tender (Or cook the asparagus for about 4 minutes in a stovetop steamer).
• Drain and rinse well in cold water, then drain again.
• To prepare the dressing: Process the cottage cheese, yogurt, oil, onion, garlic, lemon juice, and mustard in a blender until smooth and creamy.
• Stir in the remaining ingredients.
• Taste and adjust the seasoning.
• When the pasta is done, drain and rinse well in cold water, then drain again.
• Transfer the pasta to a large bowl; Add the asparagus and the remaining salad ingredients; toss.
• Add the dressing and toss again.
• Taste and adjust the seasoning.

ASPARAGUS PASTA SALAD WITH PARMESAN DRESSING

Steps:

• Boil pasta in water until firm-tender (do not overcook, leave firm!) drain, and rinse with cold water; set aside.
• Steam asparagus until crisp-tender; drain and plunge into very cold or ice water; drain and pat dry with a paper towel.
• Place all dressing ingredients in a blender, and blend until well mixed (adjusting all ingredients to suit taste).
• Place the veggies and the cooked pasta shells in a large bowl; toss to combine.
• Pour the dressing over; toss well to coat.
• Add in slivered almonds and mix.
• Chill in the fridge for a minimum of 2 hours before serving.