Asparagus Spinach Pasta Salad Recipes

WARM ASPARAGUS SPINACH SALAD

Steps:

• Place asparagus in a 13-in. x 9-in. baking dish. Drizzle with 2 tablespoons oil; sprinkle with salt. Bake, uncovered, at 400° for 20-25 minutes or until crisp-tender, stirring every 10 minutes. Meanwhile, cook pasta according to package directions; drain., In a blender, combine the onions, vinegar and soy sauce; cover and process until smooth. While processing, gradually add the remaining oil in a steady steam., In a large salad bowl, combine the pasta, spinach and asparagus. Drizzle with dressing; toss to coat. Sprinkle with cashews and cheese.

ASPARAGUS-SPINACH PASTA SALAD

Steps:

• Place asparagus in a 13-in. x 9-in. baking dish. Drizzle with 2 tablespoons oil; sprinkle with salt. Bake, uncovered, at 400° for 8-10 minutes or until crisp-tender, stirring after 5 minutes. Meanwhile, cook pasta according to package directions; drain., For dressing, combine onions, vinegar and soy sauce in a blender; cover and process. While processing, gradually add the remaining oil in a steady steam., In a large salad bowl, combine pasta, spinach and asparagus. Drizzle with dressing; toss to coat. Sprinkle with cashews and Parmesan cheese.

ASPARAGUS PASTA SALAD

Steps:

• Heat shallot and oil in microwave safe covered dish for 30 seconds or in a small pan on the stovetop over medium low heat for 5 minutes. Allow oil to cool back to room temperature.
• Hold a spear of asparagus at each end and snap it. The spear breaks where the tender tops meet the tough bottoms. Line the broken spear up with the bundle of cleaned asparagus. Cut the spears using the guideline of the snapped spear. Par boil the asparagus tops in 1 inch simmering water covered for 3 to 5 minutes. Cool under cold running water and drain. Cut asparagus into 1-inch pieces on an angle and add to a bowl. Combine chopped, cooked asparagus with shredded endive, red bell pepper, cooked pasta, green peas and chopped parsley. The peas will defrost as you toss salad. Pour vinegar into a small bowl and whisk in cooled shallot oil. Pour dressing over salad and toss. Season salad with salt and pepper, to your taste and toss again.

ASPARAGUS, SPINACH, AND CRISPED-PROSCIUTTO SALAD

Steps:

• Preheat oven to 400 degrees. Arrange prosciutto in a single layer on a rimmed baking sheet and brush with oil. Bake until crisp and deep golden, about 9 minutes. Let cool on a paper-towel-lined plate.
• Meanwhile, bring a medium pot of generously salted water to a boil. Add asparagus and cook until just tender, 1 to 2 minutes. Transfer to a bowl of ice water to stop the cooking; drain, then cut into 2-inch pieces on the bias. Add peas to water and cook until just tender and bright green, 3 to 4 minutes. Transfer to ice water to stop the cooking; drain. Add potatoes to water and cook until just tender, 6 to 8 minutes. Drain and let cool slightly.
• Whisk together buttermilk, mayonnaise, shallot, and lemon juice in a bowl. Season with salt and pepper. Combine asparagus, peas, potatoes, tarragon, and spinach in a large bowl. Season with salt and pepper. Divide among 4 plates and top with crisped prosciutto. Drizzle with 2 tablespoons dressing and serve with remaining dressing on the side.

GRILLED ASPARAGUS SALAD

Steps:

• Preheat a grill for low heat. Combine the lemon juice and olive oil on a plate. Place asparagus on the plate, and roll around to coat.
• Grill asparagus for about 5 minutes, turning at least once, and brushing with the olive oil mixture. Remove from the grill, and place back onto the plate with the oil.
• In a large bowl, combine the spinach, Parmesan cheese, and slivered almonds. Cut asparagus into bite-size pieces, and add to the salad along with the lemon juice and oil from the plate. Toss to blend, then serve.

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 AND SPINACH SALAD

Steps:

• In a medium wok, warm the olive oil over medium-high heat.
• When oil is hot add the asparagus and bell pepper.
• Quickly stir-fir until crisp tender, about 5 minutes; stirring frequently.
• Turn off heat, sprinkle with salt and pepper, stir to mix.
• Immediately add the balsamic vinegar and mix thoroughly.
• Serve on a bed of baby spinach, pour any vinegar that has found its way to the bottom of the wok over salad and top with grated cheese.

PENNE, SPINACH, ASPARAGUS AND CASHEW SALAD

Steps:

• Cook asparagus in large pot of boiling salted water until just tender, about 3 minutes. Using slotted spoon, transfer asparagus to small bowl. Cool. Add pasta to same pot and cook until just tender but still firm to bite. Drain well. Transfer pasta to very large bowl. Toss with 1 tablespoon oil. Cool.
• Blend cup oil, green onions, vinegar and soy sauce in blender until smooth, about 2 minutes. (Asparagus, pasta and dressing can be prepared 1 day ahead. Cover separately; chill.) Pour dressing over pasta. Add asparagus, spinach and cashews; toss to coat. Season with salt and pepper.

PENNE, SPINACH, ASPARAGUS AND CASHEW SALAD

Steps:

• Cook asparagus in large pot of boiling salted water until just tender, about 3 minutes.
• Using slotted spoon, transfer asparagus to small bowl. Cool.
• Add pasta to same pot and cook until just tender but still firm to bite. Drain well.
• Transfer pasta to very large bowl.
• Toss with 1 tablespoon oil. Cool.
• Blend cup oil, green onions, vinegar and soy sauce in blender until smooth, about 2 minutes. (Asparagus, pasta and dressing can be prepared 1 day ahead. Cover separately; chill.)
• Pour dressing over pasta.
• Add asparagus, spinach and cashews; toss to coat.
• Season with salt and pepper.