Penne, Spinach, Asparagus and Cashew Salad

"One of my favorite summer fares. This recipe is from a 1997 issue of Bon Appetit magazine. Very wonderful mix of flavors. Use the dressing to taste. You may need to make either more dressing or more pasta, depending on the strength you want it."
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Ready In:




  • Cook asparagus in large pot of boiling salted water until just tender, about 3 minutes.
  • Using slotted spoon, transfer asparagus to small bowl. Cool.
  • Add pasta to same pot and cook until just tender but still firm to bite. Drain well.
  • Transfer pasta to very large bowl.
  • Toss with 1 tablespoon oil. Cool.
  • Blend cup oil, green onions, vinegar and soy sauce in blender until smooth, about 2 minutes. (Asparagus, pasta and dressing can be prepared 1 day ahead. Cover separately; chill.)
  • Pour dressing over pasta.
  • Add asparagus, spinach and cashews; toss to coat.
  • Season with salt and pepper.

Questions & Replies

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  1. This was ok, but I don't think I feel compelled to make it again. The dressing is good but I think the penne is the wrong choice for this salad. I think something like a rotelle or something with more ridges would have been better. The flavor combo is ok, but not exciting.
  2. We loved the dessing for this salad. It goes perfectly with th vegetables and pasta. A great summer dish that won't disappoint. Can't wait to make it again, gobruijns.


Moved here from San Diego in 2002. Moved to this country with my Italian parents when I was 3. I am newly married to a wonderful, handsome man, originally from Holland, and I am a mother of a beautiful little girl. By trade I am a chemist but I'm more passionate about cooking than chemistry (but if you really think about it, they are one and the same). My favorite cookbook is without a doubt Moosewood - Anything by Moosewood. I am a horrible baker (you can't taste while you cook! How do people do that?) but am making great strides and attempts at doing better at it.
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