Sun Dried Tomato Asparagus Pasta Salad Recipes

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PASTA SALAD WITH ASPARAGUS, CORN AND SUN-DRIED TOMATOES



Pasta Salad With Asparagus, Corn and Sun-Dried Tomatoes image

Provided by Food Network Kitchen

Time 20m

Number Of Ingredients 11

Kosher salt
1/2 pound fusilli pasta
1 cup chopped blanched asparagus
1 cup blanched corn kernels
1/2 cup chopped sun-dried tomatoes
1/4 cup mayonnaise
1/4 cup sour cream
1 tablespoon lemon juice
1/4 teaspoon finely grated garlic
3/4 cup grated parmesan cheese
Freshly ground pepper

Steps:

  • Bring a large pot of salted water to a boil. Add the pasta and cook as the label directs; drain and rinse under cold water. Transfer to a large bowl.
  • Add the asparagus, corn and sun-dried tomatoes to the bowl with the pasta.
  • Make the dressing: Mix the mayonnaise, sour cream, lemon juice, garlic, parmesan, and salt and pepper to taste in a bowl. Pour over the pasta salad and toss to coat. Season with salt and pepper. Chill for up to 3 hours.

SUN DRIED TOMATO & ASPARAGUS PASTA SALAD



Sun Dried Tomato & Asparagus Pasta Salad image

Light and refreshing pasta salad with sun-dried tomatoes and roasted asparagus that is perfect for your next cookout!

Provided by Jennifer

Time 25m

Number Of Ingredients 9

2 Tbsp olive oil (divided)
1 bunch fresh asparagus
1 lb pasta
1/4 cup oil-packed sun-dried tomatoes (roughly chopped)
2 Tbsp lemon juice
2 Tbsp unsalted butter (melted)
1 Tbsp dried parsley
1/4 cup grated Parmesan cheese
2 green onions (sliced)

Steps:

  • Preheat oven to 400° F and spray baking sheet with non-stick cooking spray.
  • Chop asparagus into bite sized pieces then toss with 1 Tbsp olive oil and salt and pepper, to taste.
  • Spread evenly, into single layer, onto prepared baking sheet. Bake at 400° F for 15 minutes.
  • Remove from oven and let cool completely.
  • While asparagus is roasting, cook pasta according to package directions, until al dente. Strain and toss in medium bowl with remaining 1 Tbsp. olive oil and allow to cool.
  • Add sun-dried tomatoes, lemon juice, butter, parsley, Parmesan, green onions, and asparagus. Toss to combine.
  • Serve immediately at room temperature or refrigerate until cold before serving.

Nutrition Facts : Calories 302 kcal, Carbohydrate 47 g, Protein 10 g, Fat 8 g, SaturatedFat 3 g, Cholesterol 10 mg, Sodium 62 mg, Fiber 3 g, Sugar 4 g, ServingSize 1 serving

PESTO ASPARAGUS AND SUN-DRIED TOMATO PASTA RECIPE BY TASTY



Pesto Asparagus And Sun-Dried Tomato Pasta Recipe by Tasty image

Here's what you need: garlic, asparagus, olive oil, salt, pepper, penne pasta, fresh basil leaves, pine nuts, garlic, olive oil, parmesan cheese, salt, sun-dried tomato, parmesan cheese

Provided by Tasty

Categories     Dinner

Yield 4 servings

Number Of Ingredients 14

3 cloves garlic
15 spears asparagus
1 teaspoon olive oil
1 teaspoon salt, to taste
1 teaspoon pepper, to taste
8 oz penne pasta
4 cups fresh basil leaves
⅓ cup pine nuts
2 cloves garlic
½ cup olive oil
½ cup parmesan cheese
1 teaspoon salt
½ cup sun-dried tomato
½ cup parmesan cheese, optional

Steps:

  • Preheat oven to 425˚F/220˚C.
  • In a large pot, bring 4 quarts of water to a rolling boil.
  • Remove the woody ends of the asparagus and discard. Cut the remaining spears into quarters and place on a baking sheet. Drizzle olive oil, salt, and pepper over the asparagus and toss so each piece is evenly coated. Bake for 10 minutes.
  • In the boiling water, cook the penne for 10-12 minutes, or until al dente, and drain.
  • Using a blender or food processor, blend basil, pine nuts, garlic, and olive oil until it becomes a paste. Add in Parmesan and salt and blend.
  • In a large bowl, combine cooked pasta, sun-dried tomatoes, roasted asparagus, and pesto (about 3 hefty tablespoons). Toss together and serve hot or cold, and top with Parmesan cheese.
  • Enjoy!

Nutrition Facts : Calories 717 calories, Carbohydrate 63 grams, Fat 43 grams, Fiber 8 grams, Protein 24 grams, Sugar 12 grams

PENNE PASTA SALAD WITH SUN DRIED TOMATOES, ASPARAGUS AND BASIL



Penne Pasta Salad with Sun Dried Tomatoes, Asparagus and Basil image

Provided by Food Network

Categories     main-dish

Time 1h25m

Number Of Ingredients 7

1 pound penne pasta
1 cup fresh asparagus tips
4 garlic cloves, minced
1/4 cup olive oil
Salt and pepper, to taste
1 bunch basil, chopped
1 cup sun-dried tomatoes in oil

Steps:

  • Cook pasta according to directions. Drain.
  • Saute asparagus tips in garlic, olive oil, salt and pepper until tender. Add to the pasta along with the basil and sun-dried tomatoes. Toss to mix. Adjust seasonings as necessary. Refrigerate 1 hour or longer before serving.

ASPARAGUS WITH SUN-DRIED TOMATOES OVER PASTA



Asparagus with Sun-Dried Tomatoes Over Pasta image

Provided by Food Network

Categories     main-dish

Time 19m

Yield 4 servings

Number Of Ingredients 8

3 tablespoons extra virgin olive oil
1/2 pound asparagus, cut into 1-inch pieces
1/4 cup sun-dried tomatoes, reconstituted either in olive oil or white wine
1/2 teaspoon dried thyme
2 to 3 tablespoons chopped fresh parsley
Salt and freshly ground black pepper to taste
1/2 to 1 pound pasta of your choice, cooked
1/4 cup grated Parmesan cheese

Steps:

  • Heat the oil in a saucepan and saute the asparagus for about 4 minutes. Add the tomatoes, thyme, parsley and salt and pepper. Saute an additional 3 to 5 minutes. Pour the vegetables over the cooked pasta and sprinkle the Parmesan cheese over the top.

PASTA WITH SUN-DRIED TOMATOES



Pasta with Sun-Dried Tomatoes image

Provided by Ina Garten

Categories     main-dish

Time 27m

Yield 6 to 8 servings

Number Of Ingredients 16

1/2 pound fusilli (spirals) pasta
Kosher salt
Olive oil
1 pound ripe tomatoes, medium-diced
3/4 cup good black olives, such as kalamata, pitted and diced
1 pound fresh mozzarella, medium-diced
6 sun-dried tomatoes in oil, drained and chopped
5 sun-dried tomatoes in oil, drained
2 tablespoons red wine vinegar
6 tablespoons good olive oil
1 garlic clove, diced
1 teaspoon capers, drained
2 teaspoons kosher salt
3/4 teaspoon freshly ground black pepper
1 cup freshly grated Parmesan
1 cup packed basil leaves, julienned

Steps:

  • Cook the pasta in a large pot of boiling salted water with a splash of oil to keep it from sticking together. Boil for 12 minutes, or according to the directions on the package. Drain well and allow to cool. Place the pasta in a bowl and add the tomatoes, olives, mozzarella, and chopped sun-dried tomatoes.
  • For the dressing, combine the sun-dried tomatoes, vinegar, olive oil, garlic, capers, salt, and pepper in a food processor until almost smooth.
  • Pour the dressing over the pasta, sprinkle with the Parmesan and basil, and toss well.

ASPARAGUS AND SUN-DRIED TOMATO SALAD



Asparagus and Sun-Dried Tomato Salad image

Provided by Aaron McCargo Jr.

Categories     side-dish

Time 18m

Yield 3 to 5 servings

Number Of Ingredients 9

2 bunches asparagus, stems trimmed and split lengthwise
2 tablespoons chopped fresh garlic
1/4 cup vegetable oil
3 teaspoons salt
2 teaspoons ground black pepper
2 tablespoons coarsely chopped rosemary leaves
2 tablespoons coarsely chopped thyme leaves
1 (8-ounce) jar julienne sliced sun-dried tomatoes in oil, drained
12 shiitake mushrooms, stems removed and sliced thin

Steps:

  • Preheat grill on medium-high heat.
  • Add asparagus, chopped garlic, vegebtable oil, salt and pepper, rosemary and thyme to a large bowl. Mix together. Grill asparagus for 3 to 4 minutes. Place asparagus back into bowl. Add julienne-sliced sun-dried tomatoes. Mix together.
  • Remove 2 tablespoons oil from asparagus mixture, and place into saute pan. Add mushrooms; cook for 3 to 4 minutes until browned and crisp.
  • Remove mushrooms and mix into asparagus mixture. Serve at room temperature.

PENNE WITH SUN-DRIED TOMATOES AND ASPARAGUS



Penne With Sun-Dried Tomatoes and Asparagus image

Heavenly!!! This is a family favorite that is very easy to put together. A good quality white wine works best.... enjoy! Cooking time includes waiting for water to boil!

Provided by Heart N Soul

Categories     Penne

Time 30m

Yield 2-3 serving(s)

Number Of Ingredients 11

16 ounces penne pasta
3 tablespoons extra virgin olive oil
1/4 cup minced onion
1 teaspoon minced garlic
1 teaspoon fresh rosemary, minced
1/4 cup white wine
3/4 cup heavy cream
1/2 teaspoon black pepper
1/2 lb fresh asparagus, cut into one inch lengths
1/4 cup sun-dried tomato packed in oil, julienned
1/4 cup grated pecorino romano cheese

Steps:

  • Cook Pasta as directed, drain, set aside.
  • In large skillet, heat olive oil.
  • Add onion, garlic, and rosemary, saute until garlic begins to caramelize and the onions are translucent.
  • Add white wine and simmer for about one minute.
  • Add the heavy cream, salt, pepper, asparagus and sundried tomatoes.
  • Simmer for about 5 minutes or until vegetables are heated.
  • Toss cream mixture with pasta and Grated cheese.

Nutrition Facts : Calories 1389.6, Fat 60.1, SaturatedFat 24.4, Cholesterol 122.3, Sodium 82.6, Carbohydrate 194.5, Fiber 28.8, Sugar 3.4, Protein 22.4

PASTA WITH ASPARAGUS, SUN-DRIED TOMATOES AND GOAT CHEESE



Pasta With Asparagus, Sun-Dried Tomatoes and Goat Cheese image

Make and share this Pasta With Asparagus, Sun-Dried Tomatoes and Goat Cheese recipe from Food.com.

Provided by Vino Girl

Categories     One Dish Meal

Time 30m

Yield 4 serving(s)

Number Of Ingredients 11

2 tablespoons olive oil
1 cup leek, thinly sliced
2 garlic cloves, minced
1 tablespoon fresh thyme, chopped
1/2 cup white wine
1/2 cup sun-dried tomato packed in oil, drained and coarsely chopped
12 ounces dried corkscrew macaroni or 12 ounces penne pasta
1/2 lb fresh asparagus, trimmed and cut into 1-inch pieces
salt
fresh ground pepper
4 ounces soft fresh goat cheese, cut into small pieces

Steps:

  • Bring large pot of salted water to a boil. Meanwhile in large skillet, heat oil and saute leeks, stirring often, about 3 minutes or until softened.
  • Add garlic, thyme, wine and sun-dried tomatoes.
  • Cook 1 minute, then remove from heat and set aside.
  • Add pasta to the pot of boiling water, and cook according to package directions.
  • About 2 minutes before pasta is done, add asparagus and cook just until tender. Drain pasta and asparagus and transfer to shallow serving bowl.
  • Reheat sauce and add to pasta, tossing to coat.
  • Season with salt and pepper and add goat cheese. Serve hot.

Nutrition Facts : Calories 534.3, Fat 16.1, SaturatedFat 5.6, Cholesterol 13, Sodium 152.7, Carbohydrate 74.1, Fiber 5.2, Sugar 4, Protein 18.8

ASPARAGUS, SUNDRIED TOMATO, AND ORZO SALAD



Asparagus, Sundried Tomato, and Orzo Salad image

A yummy and simple way to use fresh asparagus. I was inspired to write this recipe after watching my almost-4-year-old picky eater gobble up a mixture of orzo and sundried tomatos at Trader Joe's. The asparagus can easily be changed to another vegetable; I have successfully used brussels sprouts with a very pleasing result.

Provided by jewelsf

Categories     European

Time 20m

Yield 4-6 serving(s)

Number Of Ingredients 10

1 bunch asparagus, aprox. 1 lb
1 tablespoon extra virgin olive oil
2 -3 garlic cloves, chopped
1 dash sea salt
6 ounces orzo pasta
6 sun-dried tomatoes packed in oil
1 tablespoon chopped fresh basil
1 tablespoon chopped fresh parsley
1 tablespoon oil from tomatoes
1 tablespoon balsamic vinegar

Steps:

  • Preheat oven to 430 f. Wash asparagus, trim off woody ends, and then cut asparagus spears into 1 inch pieces. Combine in a baking dish with olive oil, garlic, and salt. Roast asparagus in oven for ~15 minutes, until just fork tender. Let cool slightly.
  • Cook orzo in salted water, according to package directions.
  • Cut tomatoes into small pieces or slices.
  • Combine all ingredients and mix well.

Nutrition Facts : Calories 231.2, Fat 4.9, SaturatedFat 0.7, Sodium 72, Carbohydrate 39.3, Fiber 4.1, Sugar 3.4, Protein 8.9

PENNE WITH SHRIMP, ASPARAGUS, AND SUN-DRIED TOMATOES



Penne with Shrimp, Asparagus, and Sun-Dried Tomatoes image

Categories     Pasta     Tomato     Vegetable     Sauté     Basil     Shrimp     Asparagus     White Wine     Spring     Bon Appétit

Yield Makes 4 servings

Number Of Ingredients 12

1/2 cup drained oil-packed sun-dried tomatoes
1 pound asparagus, trimmed, cut on diagonal into 1/2-inch pieces
1 1/4 pounds uncooked shrimp, peeled, deveined
1/2 cup chopped fresh basil
2 large garlic cloves, chopped
1/2 teaspoon dried oregano
1/4 teaspoon dried crushed red pepper
1 3/4 cups canned low-salt chicken broth
1/2 cup dry white wine
2 tablespoons tomato paste
12 ounces penne pasta
3/4 cup grated Parmesan cheese

Steps:

  • Heat oil reserved from tomatoes in heavy large skillet over medium-high heat. Add asparagus and sauté until crisp-tender, about 5 minutes. Using slotted spoon, transfer asparagus to bowl. Add sun-dried tomatoes, shrimp, 1/4 cup basil, garlic, oregano, and crushed red pepper to same skillet and sauté until shrimp are just opaque in center, about 3 minutes. Transfer shrimp mixture to bowl with asparagus. Add broth, wine, and tomato paste to same skillet. Boil until sauce thickens slightly, stirring occasionally, about 6 minutes.
  • Cook pasta in large pot of boiling salted water until tender but still firm to bite. Drain; return pasta to same pot. Add shrimp mixture, sauce, remaining 1/4 cup basil, and cheese to pasta. Toss over medium heat until warmed through and sauce coats pasta. Season with salt and pepper and serve.

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