Tomato and Asparagus Pasta Salad
Summer’s here, and pasta salad is a quick go to for a light, simple side in those warm weather months. Tomatoes, asparagus, and parmesan tossed with pasta and lemon vinaigrette makes this light, refreshing, and healthy. Make it even healthier using whole grain pasta.
Tomato and Asparagus Pasta Salad
Pasta, tomatoes, asparagus and parmesan with lemon herb vinaigrette. Absolutely perfect to go with almost any meal, and especially great on hot summer days!
Ingredients
- 2½ Cups Pasta Penne or Corkskrew
- ¾ Cup Cherry tomatoes Sliced in ½
- ¾ Cup Asparagus Sliced about 2 inches in length
- 3 Tbsp Sundried tomatoes Diced
- ½ Cup Parmesan cheese Shredded or shaved
- Olive oil
- Lemon Rind and juice
- Mustard Dijon
- Honey
- Italian seasoning
- Salt and pepper to taste
Instructions
- In a medium pot, bring about 6 cups water to a boil. While water is heating up, slice tomatoes in half and slice asparagus into about 2 inch slices, being sure to remove the woody bottoms of the stems first.
- When water comes to a boil, add pasta and let cook for about 10 minutes or until it is al dente. Drain of the water, reserving about 2 cups of the water. Let the pasta cool down in a bowl of water with ice.
- As pasta is cooling down, add asparagus to water and bring to a quick boil, and let cook till slightly tender yet firm. Remove from water and put in an ice bath to cool down. Dice sundried tomatoes.
- When everything is cooled down, mix together the tomatoes, pasta, parmesan and asparagus together in a bowl.
- In a separate bowl, mix mustard and honey together. Add remaining ingredients, mixing with a whisk as each ingredient is added. When dressing is well mixed, toss with salad.