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.