Asparagus Pasta Salad With a Creamy Lemon Dressing

"A nice twist on asparagus and pasta salad. A quick easy dish with a light lemony, tangy sauce, but very fast. Pair this along a grilled piece of fish or chicken breast and this makes this a very nice easy dinner."
 
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photo by SonnyHavens photo by SonnyHavens
photo by SonnyHavens
photo by SarasotaCook photo by SarasotaCook
photo by SarasotaCook photo by SarasotaCook
Ready In:
35mins
Ingredients:
13
Serves:
6-8
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ingredients

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directions

  • Dressing -- mix all the ingredients and set to the side until the pasta and asparagus are cooked.
  • Salad -- In a large pot of salted water, boil the pasta according to directions. Approximately 3 minutes before the pasta is done, add the asparagus until is comes out al dente. Now drain the pasta and asparagus. Rinse under cold water for just a few seconds to stop the cooking process and cool slightly.
  • Combine -- Now toss the still slightly warm pasta with the dressing. Add in the scallions, extra salt and pepper and serve garnished with the cheese fresh lemon slices. A nice simple salad!
  • Now this is a very light tasting salad with a very simple dressing. It doesn't have bold flavors, but subtle flavors which is a nice compliment to a fresh herb roasted chicken breast or piece of fish. This is all about fresh subtle flavors.

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Reviews

  1. I used whole wheat penne. We enjoyed this with baked chicken. Fish would be nice too. I'd like to toss in thinly sliced rotisserie chicken breast next time.
     
  2. I actually made this an entree. I also changed the recipe to make it vegan and added more vegetables and roasted them. To make this recipe vegan I used veganase in place of mayo, omitted the cheese, and used vegetable broth instead of chicken broth. I roasted asparagus, yellow zucchini, sweet corn from the cob, red bell pepper, and red onion. I cooked and shredded some organic chicken for my boyfriend, so he could add it to this pasta salad. Quick, easy and delicious!
     
  3. very good side salad for fish. Used fresh asparagus from the farmers market.
     
  4. Loved it! And what made it even more special was that the Chef who created this dish made it for me herself. I didn't have to prepare it. How special is that? She made a ton of it for me and on day 2 I have added some white albacore canned tuna. Complete meal. Thank you SC!
     
  5. This was a wonderful addition to my grilled salmon dinner. I prepared the pasta and asparagus early in the day, chilled, then tossed at serving time. Wonderful way to keep the kitchen cool on a 113° day! Just had to add grilled French bread for a perfect light summer meal. Dinner guests immediately wanted your recipe - one of whom is a cookbook author! I tossed in some ham for lunch the next day; would be good with chicken, too. Thank you for a dish I will enjoy often!
     
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Tweaks

  1. I actually made this an entree. I also changed the recipe to make it vegan and added more vegetables and roasted them. To make this recipe vegan I used veganase in place of mayo, omitted the cheese, and used vegetable broth instead of chicken broth. I roasted asparagus, yellow zucchini, sweet corn from the cob, red bell pepper, and red onion. I cooked and shredded some organic chicken for my boyfriend, so he could add it to this pasta salad. Quick, easy and delicious!
     

RECIPE SUBMITTED BY

<p>Growing up in Michigan, I spent my summers at my cottage in the Northern part up by Traverscity. On a lake, big garden which had all the vegetables you could imagine. My mom taught school, so summers were our vacation time. Gramps and I fished all the time so fresh fish was always on the menu, perch, blue gill, walleye and small and large mouth bass. At age 5 I learned how to clean my own fish and by 10 I was making dinner, canning vegetables and fruits, making pies and fresh breads. Apples fresh picked every fall, strawberries in June and July, Cherries at the Cherry Festival in Traverscity. So fresh foods always were a big part. Mom worked as a teacher during the year so dinner was more traditional with pot roasts, meatloaf, etc, but it seemed we always had fresh fruits and vegetables as part of the meal. Mom also didn't use as many spices as I do, but times were different back then. <br /> <br />So ... My motto is ... There is NO Right and NO Wrong with cooking. So many people thing they have to follow a recipe. But NO ... a recipe is a method and directions to help and teach someone. Cooking is about personal tastes and flavors. I love garlic ... and another person may not. I like heat ... but you may not. Recipes are building blocks, NOT text ground in stone. Use them to make and build on. Even my recipes I don't follow most times --They are a base. That is what cooking is to me. A base of layer upon layer of flavors. <br /> <br />I still dislike using canned soups or packaged gravies/seasoning ... but I admit, I do use them. I have a few recipes that use them. But I try to strive to teach people to use fresh ingredients, they are first ... so much healthier for you ... and second, in the end less expensive. But we all have our moments including me. <br /> <br />So, lets see ... In the past, I have worked as a hostess, bartender, waitress, then a short order cook, salad girl in the kitchen, sort of assistant chef, head chef, co owner of a restaurant ... now a consultant to a catering company/restaurant, I cater myself and I'm a personal chef for a elderly lady. I work doing data entry during the day, and now and then try to have fun which is not very often due to my job(s). <br /> <br />I have a 21 year old who at times is going on 12, aren't they all. Was married and now single and just trying to enjoy life one day at a time. I'm writing a cookbook ... name is still in the works but it is dedicated to those people who never learned, to cook. Single Moms, Dads, or Just Busy Parents. Those individuals that think you can't make a great dinner for not a lot of money. You can entertain on a budget and I want people to know that gourmet tasting food doesn't have to be from a can of soup or a box, and healthy food doesn't come from a drive through. There are some really good meals that people can make which are healthy and will save money but taste amazing. So I guess that is my current goal. We all take short cuts and I have no problem with that - I do it too. I volunteer and make food for the homeless every couple of months, donating my time and money. I usually make soup for them and many times get donations from a local grocery stores, Sams Club, Walmart etc, with broth, and vegetables. It makes my cost very little and well worth every minute I spend. Like anyone, life is always trying to figure things out and do the best we can and have fun some how along the way.</p>
 
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