I love asparagus and I am always looking for a new way to make it. Pasta salad is a staple in our house during the summer months. It is easy to make and there are so many variations. Thanks to Connie for this recipe. Check out Cook with Connie for more fantastic recipes!
The warm summer calls for cookouts, picnics, and the gathering of family and friends. Most of the time, it’s a time to share covered dishes and enjoy the fresh bounty of summer vegetables. Pasta salads are the perfect take-along dish and can be as versatile as you are creative. Simply add grilled chicken or shrimp and most any pasta salad can become a meal.
Just about any summer vegetable can be added to a pasta salad making a colorful and healthy dish. While mayonnaise- and sour cream- based salads are delicious and classic for pasta salads, I prefer a vinaigrette or this version of a honey-lemon dressing. My Asparagus Salad has less fat and calories and can withstand the heat of a picnic longer than the traditional pasta salad. You can substitute broccoli or green beans for the asparagus, varying the salad all summer. Make a batch of Asparagus Salad and take it along on your next picnic.
1 pound fresh asparagus, trimmed and cut into 1-inch pieces
juice of 1 lemon
2 T honey
1 T olive oil
¼ t. salt
¼ t. pepper
8 green leaf lettuce leaves
1 c. uncooked small pasta (elbow, radiatore, ziti or penne, etc.)
Cook pasta according to package directions; drain and chill. Place asparagus in a steamer basket over boiling water. Cover and steam 5 to 6 minutes or until crisp tender. Drain and immediately plunge asparagus into ice water to stop the cooking process. Drain and chill.
Whisk together lemon juice and next 4 ingredients in a small bowl. Arrange lettuce leaves in serving bowl. Combine asparagus, cooked pasta, and dressing and serve atop lettuce leaves.
For another Asparagus idea, check out this Asparagus Soup Recipe!