Red Gold And Green Asparagus Tomato Pasta Salad Recipes

PASTA WITH ASPARAGUS AND CHERRY TOMATOES

Steps:

• Bring a large pot of salted water to a boil over high heat. Add the pasta and cook until tender but still firm to the bite, stirring occasionally, about 8 to 10 minutes. Drain the pasta, reserving about 1/2 cup of the pasta water.
• In a large saute pan, heat the oil over medium-high heat. Add the garlic and cook until fragrant, about 1 minute. Add the asparagus, season with the salt and pepper, and cook for 3 minutes until slightly soft. Add the cherry tomatoes and peas. Cook for 2 minutes. Pour the chicken stock into the pan and bring the mixture to a simmer. Cook until the tomatoes start to burst and the stock is reduced by half, about 3 minutes.
• Add the cooked pasta and 1/2 of the Parmesan to the large saute pan with the vegetables. Toss well, adding reserved pasta water, if needed, to loosen the pasta. Garnish with the remaining Parmesan and chopped basil.

ASPARAGUS-TOMATO SALAD WITH DRESSING

Steps:

• In a medium bowl, whisk together dressing ingredients; set aside. Place asparagus in a large saucepan with enough water to cover; cook until crisp-tender. Drain and cool. , Combine asparagus, tomatoes and onion in a bowl. Pour dressing over salad; toss to coat. Serve immediately or refrigerate.

FRESH ASPARAGUS, TOMATO, AND FETA SALAD

Steps:

• Whisk together the rice vinegar, white sugar, sea salt, sesame oil, and olive oil in the bottom of a salad bowl. Add the asparagus, feta, tomato, green onion, and cilantro to the bowl with the dressing; toss to coat. Cover and refrigerate for 1 hour before serving.

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 AND TOMATO PASTA SALAD

Steps:

• Cook pasta as directed on package, adding asparagus for last 2 minutes of cooking; drain. Rinse with cold water; drain.
• In tightly covered container, shake oil, vinegar, mustard and garlic salt.
• In large bowl, toss pasta, asparagus, bell pepper, tomatoes and oil mixture. Cover and refrigerate at least 30 minutes to blend flavors but no longer than 24 hours. Serve with pepper.

ASPARAGUS TOMATO SALAD

Steps:

• Cook asparagus in a small amount of water until crisp-tender, about 3-4 minutes; drain and rinse with cold water. Place in a large bowl; add the tomatoes, mushrooms and green pepper. In a small bowl, combine remaining ingredients; mix well. Pour over vegetable mixture; toss to coat. Cover and refrigerate for 2 hours or overnight.

GREEN GODDESS PASTA SALAD WITH CHERRY TOMATOES

Steps:

• Mince and mash the anchovies, the garlic, and a pinch of salt to a fine paste and in a large bowl whisk together the paste, the mayonnaise, the yogurt, the scallions, the parsley, and the dill. In a saucepan of boiling salted water boil the pasta until it is tender and drain it in a colander. Rinse the pasta under cold water and drain it well. Add the pasta to the dressing, tossing it to coat is well, and stir in the tomatoes gently.

SPRING PASTA SALAD WITH ASPARAGUS, TOMATO AND MOZZARELLA

Steps:

• Put up a large pot of salted water for cooking the pasta and bring it to a boil.
• Add the asparagus and blanch it until just tender, about 3 minutes.
• Scoop the asparagus from the water with a large strainer spoon and place in a colander. Run cold water over it to stop the cooking process, and to preserve the bright green color. Drain well and slice into small pieces on the diagonal, leaving the tips whole.
• Bring the water back to a rapid boil and cook the penne until just al dente (tender but slightly firm to the bite). Run the pasta under cold water and drain very well.
• In a large serving bowl, add the pasta, the blanched asparagus and all the remaining ingredients. Season with salt and pepper and toss well until all the pasta is well coated with dressing. Taste for seasoning. This is best served at room temperature.
• Note: Another lovely addition to this pasta is about 3/4 cup freshly shelled spring peas. Blanch them for 1 minute in the boiling pasta water after you blanch the asparagus. Drain well and add them to the bowl along with the other ingredients.

RED, GOLD AND GREEN ASPARAGUS- TOMATO- PASTA SALAD

Steps:

• Cook pasta according to package directions. Drain and set aside.
• Meanwhile prepare asaparagus: Rinse under water, cut off the ends and peel the bottom 1/3 of each stalk. Cut into 2 cm (1/2 inch) pieces.
• Heat the oil in a pan. When its hot add the asparagus and sautee over medium heat for 4 minutes. Sprinkle with sugar and sautee another minutes. Sprinkle with pepper.
• In a big bowl combine cherry tomatoes, asparagus, feta and pasta. Toss to mix and sprinkle with pine nuts or sunflower seeds if using.
• Enjoy.