Prep 5 mins
Cook 17 mins
The original of this recipe comes from the 2009 cookbook, Taste of Home Best Church Supper Recipes, but I've tweaked it to make it vegetarian. Preparation time includes neither the time needed for the asparagus to cool nor for the time for the finished salad to chill.
- 1 lb fresh asparagus, cut into 2-inch pieces, tops separated from stems
- 1 (16 ounce) package tri-colored pasta, cooked & drained
- 1 medium sweet potato, peeled, cooked, diced
- 2 medium tomatoes, seeded & diced
- 1⁄2 cup ripe olives, sliced
- 1 1⁄2 cups Kraft light zesty italian dressing
- 1 1⁄2 teaspoons dill weed
- Put the pieces of asparagus stem in a steamer basket & steam for 8 to 10 minutes before adding the top pieces, then steam another 5 to 7 minutes or until all is crisp-tender. Drain & cool.
- In a large bowl, combine asparagus & the remaining ingredients, tossing to coat.
- Cover & refrigerate 3 to 4 hours or overnight.
Awesome salad. I think this would make a great potluck salad. Although it's asparagus season, my store didn't have fresh asparagus so I used frozen. I also used organic vegetable shells (protein and no salt). Otherwise, made as directed! Delish! Thanks, Sydney Mike! Made for When It's Hot When It's Not July 2010 recipe game.
Yummy salad! I used spiral pasta and added some peas and celery. Thanks! Made for PRMR.