Asparagus and Spinach Pasta Salad
Description
This salad will definitely be a hit at your next gathering. It's fresh tasting and light. You may just want to add dressing to half of it at a time to keep it nice and fresh. Feel free to add a little garlic and balsamic for added flavor, if you wish.
Ingredients
1 1/2 lb. fresh asparagus, trimmed, cut into 1-inch pieces
2 T. plus 1/2 c. olive oil, divided
1/4 t. salt
1 1/2 lb. penne pasta, uncooked
3/4 c. chopped green onions
6 T. white wine vinegar
2 T. soy sauce
6 oz. package fresh baby spinach
1 c. coarsely chopped cashews*
1/2 c. shredded Parmesan cheese
Directions
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Preheat oven to 400 degrees.
Place asparagus in a 13 x 9 inch baking dish; drizzle with 2 T. oil; sprinkle with salt. Bake, uncovered, for 8-10 minutes or until crisp-tender, stirring after 5 minutes.
Meanwhile, cook pasta in well salted boiling water according to package directions, about 10-13 minutes; drain.
Dressing: combine onions, vinegar and soy sauce in a blender; cover; process. While processing, gradually add in the remaining oil in a steady steam.
In a large salad bowl, stir together pasta, spinach and asparagus; drizzle with dressing; toss to coat; sprinkle on cashews and Parmesan cheese.
12 servings.
Tips:
*Toast the cashews to make the salad even more delicious. In just a few minutes, their flavor will be deepened and their texture will be more crisp. Just bake in a shallow pan in a 350° oven for 5-10 minutes, or cook in a skillet over low heat until lightly browned.
** To add Asian flavors: Add 1 clove of minced garlic, 1/2 t. grated fresh ginger and 1/2 t. sesame oil to the dressing. Swap in 2 T. toasted sesame seeds for the Parmesan cheese.
***Top with a grilled or poached chicken breast to make a satisfying and balanced main course.