Description
A fresh and vibrant spring pasta salad featuring asparagus.
Ingredients
Scale
- 8 ounces pasta
- 1 bunch asparagus, trimmed and cut into 2-inch pieces
- 1 cup cherry tomatoes, halved
- 1/2 cup red onion, diced
- 1/4 cup olive oil
- 2 tablespoons lemon juice
- Salt to taste
- Pepper to taste
- 1/4 cup fresh basil, chopped
Instructions
- Cook the pasta according to package instructions. Drain and set aside.
- Blanch the asparagus in boiling water for 2-3 minutes. Drain and rinse under cold water.
- In a large bowl, combine pasta, asparagus, cherry tomatoes, and red onion.
- In a small bowl, whisk together olive oil, lemon juice, salt, and pepper.
- Pour the dressing over the salad and toss to combine.
- Add fresh basil and toss gently.
- Serve chilled or at room temperature.
Notes
- For a stronger flavor, add garlic to the dressing.
- This salad can be made ahead of time and stored in the refrigerator.
- Feel free to add other vegetables like bell peppers or cucumbers.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Salad
- Method: Mixing
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 250
- Sugar: 2 grams
- Sodium: 150 milligrams
- Fat: 10 grams
- Saturated Fat: 1 gram
- Unsaturated Fat: 8 grams
- Trans Fat: 0 grams
- Carbohydrates: 35 grams
- Fiber: 3 grams
- Protein: 7 grams
- Cholesterol: 0 milligrams
Keywords: spring pasta salad, asparagus salad, pasta salad recipe