Roasted Onion Pasta Salad With Peppered Cheese Crisps

READY IN: 40mins
Recipe by ngdarlen

Another Southern Living favorite!!This easy salad makes a beautiful presentation and is good for a light lunch or to carry to a picnic or other covered dish gathering.

Top Review by booper

I liked this- was easier to make than I thought- I made it warm for hubby and added chicken breast instead of ham ~ I had it cold the next day and it was even better I think- gave it a little time for the flavors to blend...i would cut back on the lemon juice next time though- it was a lil bit sour with the artichoke juice in there as well- oh I left out the asparagus-couldnt bring myself to eat them- even with this recipe..:) thanks for a good one!

Ingredients Nutrition


  1. Drizzle onion strips with oil in a 9 inch square pan,sprinkle with 1/4 teaspoon salt and 1/4 teaspoon pepper.
  2. Toss well.
  3. Bake onion at 450 degree for 20 minutes and set aside.
  4. Drain artichoke hearts,reserving 3 tablespoons liquid.
  5. Stir together mayo,remaining salt and pepper,reserved artichoke liquid,and lemon juice.
  6. Toss with onion,artichoke hearts,pasta and next 4 ingredients.
  7. Cover and chill.
  8. Arrange asparagus spears and tomatoe slices around a large serving platter.
  9. Spoon pasta mixture in center of platter.
  10. Sprinkle with blue cheese,and serve with peppered cheese crisps.
  11. Peppered Cheese Crisps directions--.
  12. Cut each pita into 6 wedges and seperate.
  13. Stir together mayo and next 3 ingredients,spread mixture evenly over wedges.
  14. Bake at 350 for 10-12 minutes or till edges are browned.

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