Remember a few weeks ago I participated in a Recipe Swap with Candy Girl? Candy Girl swapped and shared this on my blog. Today I'm sharing what I swapped over on her blog. This is a fresh and light pasta salad. It's a perfect side dish any summertime gatherings you might be attending! This salad is perfect for Spring and Summer, when asparagus is at its prime (and when you need to worry about the salad sitting out for a long time)! I made this for our Mother's Day cookout and it was a hit! Hope you enjoy it!
Pasta Salad with Asparagus and Basil Vinaigrette
Adapted from Cook’s Country
1 box pasta (any type is fine)
1 lb fresh asparagus
¼ c. pine nuts, toasted
1 pint grape or cherry tomatoes, halved
1/4 c – ½ c shredded Parmesan cheese
6 Tbls. Olive Oil
½ c chopped fresh basil
3 Tbls. Lemon juice
1 shallot, minced
1 clove garlic, minced
½ tsp salt and pepper (each)
Whisk the dressing ingredients together in a large bowl (large enough for the pasta salad).Steam asparagus until tender. I used the Steam Bags, but use your preferred method. When tender, run under cold water. Pat dry. Cut into chunks. Place in bowl with dressing.
Prepare pasta as directed on box. Drain. Toss in bowl with dressing and asparagus.
Refrigerate for at least 30 minutes or until chilled. Just before serving, add in pine nuts, tomatoes and Parmesan. Stir to combine. If you make the salad a day in advance, freshen up with a spoonful of olive oil and a squeeze of lemon juice.
This would go perfectly next to hamburgers, grilled chicken or pork chops! So fresh and tasty!