Roasted Eggplant And Asparagus Pasta Salad Recipes

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ROASTED ASPARAGUS PASTA SALAD



Roasted Asparagus Pasta Salad image

Provided by Patrick and Gina Neely : Food Network

Time 1h

Yield 6 to 8 servings

Number Of Ingredients 12

1 pound bowtie pasta
1 pound asparagus, ends trimmed
Olive oil, for drizzling
Kosher salt and freshly ground black pepper
1 shallot, finely chopped
1 clove garlic, finely chopped
2 teaspoons Dijon mustard
Zest and juice of 1/2 lemon
1/4 teaspoon crushed red pepper flakes
4 tablespoons olive oil
1/4 cup thinly sliced fresh chives
1 (4-ounce) container crumbled goat cheese

Steps:

  • Preheat the oven to 425 degrees F.
  • Add pasta to a large pot of boiling salted water and cook until al dente. Drain in a colander and let cool.
  • Meanwhile, slice asparagus on the bias into 1/2-inch pieces. Place the asparagus on a sheet tray and drizzle with olive oil, and season with salt and pepper. Place in oven and roast for 10 minutes, until slightly tender. Remove and let cool.
  • In a small bowl, combine shallot, garlic, mustard, lemon zest, lemon juice, and red pepper flakes. Whisk in olive oil and season with salt and pepper. Add chives.
  • Add pasta and roasted asparagus to a large bowl. Drizzle with dressing and toss. Add the crumbled goat cheese, toss and serve.

ASPARAGUS-SPINACH PASTA SALAD



Asparagus-Spinach Pasta Salad image

Fresh spinach, crunchy cashews and penne pasta are tossed with roasted asparagus to create this delightful spring salad. -Kathleen Lucas, Trumbull, Connecticut

Provided by Taste of Home

Categories     Lunch

Time 30m

Yield 12 servings.

Number Of Ingredients 10

1-1/2 pounds fresh asparagus, trimmed and cut into 1-inch pieces
2 tablespoons plus 1/2 cup olive oil, divided
1/4 teaspoon salt
1-1/2 pounds uncooked penne pasta
3/4 cup chopped green onions
6 tablespoons white wine vinegar
2 tablespoons soy sauce
1 package (6 ounces) fresh baby spinach
1 cup coarsely chopped cashews
1/2 cup shredded Parmesan cheese

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.

Nutrition Facts :

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